Ham Pot Pie recipe! An incredible dish full of flavor, aromas and beautiful presentation. You will enjoy a pie with a crispy crust and a creamy ham filling; ideal for a family dinner and for this Easter. Join us!
- 2 Tablespoons olive oil
- 1/2 Cup butter
- 2/3 Cup chopped onion
- 2 Tablespoons chopped leek
- 3 Cloves garlic, crushed
- 2 Tablespoons chopped parsley
- 1/4 Teaspoon dried thyme
- 1/2 Cup all-purpose flour
- 1 1/2 Cups chicken broth
- 1 Cup milk
- 1 Cup of diced and cooked potato
- 3 1/2 Cups chopped ham
- 1 1/2 Cups frozen corn, thawed
- Salt and pepper to taste
- 2 Refrigerated pie crusts
- 1 Beaten egg
- Preheat oven to 425° F.
- Melt the butter in a large skillet with the olive oil.
- Add the onion and leek and cook for 3 to 4 minutes.
- Season with salt and pepper to taste; add the thyme, garlic and cook for another minute.
- Sprinkle flour into the skillet and stir for 1 minute.
- Gradually add the chicken broth, then the milk and stir.
- Add the corn and potatoes. Let the mixture simmer for several minutes to thicken.
- Add ham, chopped parsley and mix. Set aside.
- Place one pie crust in the bottom of a deep pie pan and pour in the filling.
- Place the second crust on top and trim the excess. Press the two pie crusts together to seal and crimp the edge with your fingers.
- Brush the top with egg mixture. Cut 3 or 4 slits with a knife in the middle to let steam escape. Bake for 30 minutes.
- Serve and enjoy!
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