Ham Pot Pie

 

Ingredients:

Refrigerated pie crust

1/4 cup all purpose flour, plus more for work service

1 cup carrots ( used fresh- steamed)

1 cup peas ( steamed)

3 tablespoon butter

1 medium sized onion- cut up

1 pound ham- cut into bite size pieces

1 1/4 cups whole milk

3 tablespoons dijon mustard

black pepper to taste

6 ounces Swiss cheese ( shredded) about 1 1/2 cups divided

1 large egg- beaten

Directions:

Preheat oven to 450 degrees

Coat dish with baking spray

Place pie crust in pie dish and blind bake ( Blind baking a pie crust typically takes 20-30 minutes. The initial stage involves baking the crust with weights (like dry beans or rice) inside a parchment liner for about 15-20 minutes at 375-400°F. Then, the weights and parchment are removed, and the crust is baked for an additional 5-10 minutes until golden brown)

Melt butter in a large skillet and brown onions. Sprinkle with flour and slowly add milk. As it thickens add mustard and pepper. Once you have a thick sauce add vegetables and ham.

Set aside 1/3 cup of the cheese and add the remaining cheese to the pot pie mixture.

Sprinkle the 1/3 cup of the swiss cheese to the bottom of blind baked pie crust

Pour in the pot pie mixture and add the top crust

brush top crust with beaten egg

Bake at 450 for 30 minutes

Excellent way to use up left over ham!

Crazy to take a photo of inside when everyone know what a pot pie looks like. Will be making this again. I used Aldi's Special German week honey mustard instead of Dijon. ⭐⭐⭐⭐⭐