Hearty And Easy Ham Pot Pie Recipes

HEARTY HAM PIE

Steps:

• In a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350° for 45-50 minutes or until knife inserted in the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.

DEEP-DISH HAM PIE

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.

IMPOSSIBLY EASY HAM AND CHEDDAR PIE

Steps:

• Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Sprinkle ham, cheese, onions and apple in pie plate.
• In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

HEARTY AND EASY HAM POT PIE RECIPE

Steps:

• Preheat the over to 350 degrees Fahrenheit.
• Heat a skillet and add the butter and let it melt.
• Once the butter has melted, add the ham and cook for a 1 to 2 minutes.
• Add the carrots, and continue to stir for another minute.
• Add the flour, thoroughly combining with the ham and carrots.
• Slowly add the chicken stock while stirring as the sauce thickens.
• Continue to stir, then add the milk a little at a time. You may not need all the milk if you're happy with the consistency of the sauce.
• Next, stir in the dijon mustard and a pinch of pepper.
• Add the frozen peas and sweet corn, and combine well.
• Pour the finished pie filling into an ungreased pie dish.
• Take the puff pastry out, roll with a dusted rolling pin if a larger sheet is needed.
• Using a brush, apply the beaten egg on the edges of your pie dish to help the pie crust stick.
• Carefully put the puff pastry over the top of your pie dish, and remove excess pastry hanging over the edges with a knife.
• Press the puff pastry firmly to the edges of your dish, and then use a knife to make a small incision in the center of your ham pot pie.
• Brush beaten egg over the entire pie crust.
• Put in the oven and bake for 20 to 25 minutes until the pastry is deep golden brown.

POTATO HAM OMELET PIE

Steps:

• On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Place one square in a 10-in. quiche dish; set dish and remaining pastry aside., In a large skillet, melt butter. Add potatoes, onion, salt and pepper; cover and cook for 10-12 minutes or until potatoes are tender and golden brown, stirring occasionally. Set aside., In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in. skillet, melt 1 tablespoon butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet., Sprinkle 1 cup cheese over prepared pastry. Top with one omelet and half of the potato mixture. Layer with ham and the remaining potato mixture, cheese, omelet and puff pastry. Trim pastry to fit dish; seal and flute edges., In a small bowl, combine egg and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving.

BUTTERMILK BISCUIT HAM POTPIE

Steps:

• Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.