Ham Field Pea Pot Pie Recipes

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DEEP-DISH HAM PIE



Deep-Dish Ham Pie image

"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 cup milk
1 teaspoon dried minced onion
2-1/2 cups cubed fully cooked ham
1 cup frozen peas, thawed
2 hard-boiled large eggs, chopped
Pastry for single-crust pie (8 inches)

Steps:

  • Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 411 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 1220mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.

HAM & FIELD PEA POT PIE



Ham & Field Pea Pot Pie image

I wanted to create a different type of Pot Pie and use up some ham left from Easter dinner. I paired the ham with Field Peas (like Black Eyed Peas) and used ingredients found in other pot pies. I used Corn Muffin Mix for a different type of crust. The results were great. I'm going to make this up for the next pot luck dinner I go to. Pair this with a nice salad for a complete meal.

Provided by J. White Harris @JWhiteH

Categories     Pork

Number Of Ingredients 18

1 pound(s) ham, diced small
2 can(s) field peas, drained (black eyed peas)
3 tablespoon(s) butter
1 medium onion, chopped
3 stalk(s) celery, chopped (1 cup)
1/2 cup(s) all purpose flour
1-3/4 cup(s) frozen mixed vegetables, thawed
2 medium potatoes, pealed, diced, cooked
1 can(s) chicken broth (14 oz)
1 can(s) condenced milk (14 oz)
1 box(es) corn muffin mix (like jiffy)
SEASONINGS
2 tablespoon(s) fresh cilantro, chopped
1 teaspoon(s) dry sage
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) dried thyme
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper

Steps:

  • Melt the butter in a Dutch Oven over medium heat. Add the onion and celery and sauté until vegetables are softened.
  • Stir in the flower and blend well.
  • Mix the chicken broth and evaporated milk and slowly add this to the Dutch Oven along with all the spices. Heat this to a simmer while stirring until it thickens.
  • Add all the vegetables and the ham to the Dutch Oven and mix thoroughly. Then turn off the heat.
  • Turn on your oven and set for 400 degrees.
  • Mix the Corn Muffin Mix according to the package directions. Spread this over the top of the pot pie mixture.
  • Put the Dutch Oven into the heated oven and cook for 30 to 40 minutes until the Corn Muffin Mix has browned on top and the pot is bubbling.
  • Remove the Pot Pie from the oven and allow it to rest about 15 minutes before eating. Enjoy.

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