BEST Ham Pot Pie Recipe

Ingredients

• 1 double pack of premade refrigerated pie crusts
• 1 large egg (beaten)
• 1 large russet potato (peeled and diced into 1/2” cubes, about 1.5 cups)
• 1 large carrot (peeled and diced, about 1 cup)
• 1/4 cup butter (1/2 stick)
• 1 medium yellow onion (diced, about 1 cup)
• 2 cloves garlic (minced)
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• 1/4 cups all-purpose flour
• 1 1/4 cups chicken broth
• 1 cup half and half
• 2 cups cooked ham (diced into 1/2” cubes)
• 1 cup frozen peas
• 1/2 teaspoon ground black pepper

Instructions

1. 1

   Preheat the oven to 350 F (176 C).

2. 2

   Add the diced potatoes and carrots to a...: Add the diced potatoes and carrots to a pot and fill about 2” above the vegetables with water. Boil until fork tender (about 8 minutes after booking starts). Once done, drain through a colander.

3. 3

   Heat a large nonstick skillet over medium heat...: Heat a large nonstick skillet over medium heat and add the butter. Once the butter has almost melted, add in the diced onions and cook until almost translucent (about 4 minutes). Mix in the garlic, thyme, parsley, and rosemary. Saute until aromatic (about 60 seconds).

4. 4

   Sprinkle the flour into the pan and mix...: Sprinkle the flour into the pan and mix with the butter and onions creating a roux. Cook the roux while stirring for 2 minutes to cook off the raw flour taste.

5. 5

   While whisking continuously, slowly pour the chicken broth...: While whisking continuously, slowly pour the chicken broth into the roux. Repeat with the half and half. Continue whisking until the gravy is smooth. Turn the heat up to medium-high and bring to a gentle boil. Once bubbling, turn the heat down to medium-low and add in the diced ham, boiled potatoes, and carrots. Mix to coat the vegetables and ham in the gravy.

6. 6

   Add the frozen peas and pepper to the...: Add the frozen peas and pepper to the filling and mix again. Remove from the heat and set aside while you prepare the pie plate.

7. 7

   Roll out the premade pie crust. Place and...: Roll out the premade pie crust. Place and center it in an ungreased 9” pie pan (I recommend a deep dish pie plate if you have it). Press the pie crust down while forming it to the edges. (I left it a little loose around the top edge so that I had more to work with when I sealed the top crust to the bottom crust.)

8. 8

   Pour the filling into the pie crust and...: Pour the filling into the pie crust and spread it out evenly. Unroll the second pie crust, and place it over the filling, tucking the edges into place. Use your fingers to pinch the bottom and top pie crust edges together to seal it all the way around (you can also use a fork to crimp the edges together instead).

9. 9

   Generously brush the beaten egg over the entire...: Generously brush the beaten egg over the entire top of the and around the pinched edges. Using a small sharp knife, cut an “x” in the middle of the pie crust to create a steam vent. Use a fork to poke a few extra holes randomly on the crust to allow steam to escape.

10. 10

    Place the pie into the preheated oven and...: Place the pie into the preheated oven and bake until the top and edges are golden brown and the gravy begins to slightly bubble through the “x” in the center, about 35-40 minutes. Using a pie shield can help prevent the edges from burning.

11. 11

    Remove from the oven and let it rest...: Remove from the oven and let it rest for 15 minutes to allow the filling to cool slightly and set before slicing and serving.