Ham Field Pea Pot Pie Recipes

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HAM POT PIE



Ham Pot Pie image

Easy (short-cut) vegetable and ham pot pie (perfect to make with Easter or Christmas leftovers!)

Provided by Chelsea Lords

Categories     Dinner

Time 1h

Number Of Ingredients 22

2 yukon gold potatoes, (cut into small chunks (I leave the peel on!))
1 cup fresh carrots, (sliced)
1 cup frozen green peas
2 cups chicken stock
1 tablespoon olive oil
1/4 cup yellow onion, (finely chopped)
2 cloves garlic, (minced)
1/2 cup fresh celery, (thinly sliced)
1/3 cup unsalted butter
1/3 cup white flour
1/4 teaspoon celery seed
1 teaspoon Italian seasoning
1/4 teaspoon dried thyme
1 tablespoon fresh flat leaf Italian parsley, (minced)
2/3 cup whole milk
1 and 3/4 cup chicken stock
1 cup frozen corn
1 and 1/2 cups pre-baked honey ham, (cubed)
1 large egg, (separated)
2 (9 inches each) unbaked Simple Truth pie crusts
Fine sea salt and freshly cracked pepper
Optional: fresh thyme, additional fresh parsley

Steps:

  • Preheat oven to 375 degrees F. In a large saucepan, combine the cut potatoes, carrots, and peas. Cover with 2 cups chicken stock and then boil for 10-15 minutes or until potatoes are fork tender. Remove from heat, drain and set aside.
  • In a large saucepan over medium heat, add the olive oil. Once shimmering, add in the onion and cook for 2-3 minutes and then add in the garlic. Cook for 30 seconds and then add in the celery. Stir until soft and translucent. Transfer this mixture right on top of the other veggies. Return the saucepan and add in the butter. Once melted, whisk into the flour and whisk for 3-4 minutes until the mixture is a light brown (adds tons of flavor). Season with salt and pepper to taste, celery seed, Italian seasoning, thyme, and Italian parsley. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach your desired consistency). Add the corn and cubed ham to the other veggies and then combine the veggies with the sauce. Stir until combined. Taste and adjust seasonings (add more salt/pepper/spices as needed to preference).
  • Place one of the pie crusts in a 9" pie pan (use a deep-dish pie pan if you have one) and lightly brush with egg whites. Bake in the oven for about 5 minutes, remove, and pour in the sauce/veggie mix. Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.
  • Serve if desired with fresh thyme/and or parsley.

AU GRATIN HAM POTPIE



Au Gratin Ham Potpie image

We first had Aunt Dolly's potpie at a family get-together. We loved it and were so happy she shared the recipe. Now, we make it almost every time we bake a ham. -Mary Zinsmeister, Slinger, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4-6 servings.

Number Of Ingredients 10

1 package (4.9 ounces) au gratin potatoes
1-1/2 cups boiling water
2 cups frozen peas and carrots
1-1/2 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup whole milk
1/2 cup sour cream
1 jar (2 ounces) diced pimientos, drained
1 sheet refrigerated pie crust

Steps:

  • In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish., Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 1548mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g 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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