Best Chunky Ham Pot Pie Recipes

HAM POT-PIE

Steps:

• Place ham in large pot and cover with water.
• Boil to make ham broth.
• Cut ham into cubes and set aside.
• Place potatoes in broth to cook while you are mixing dough.
• In large mixing bowl, mix flour, eggs, and milk to form soft dough.
• You may need to add a little more milk.
• Roll dough to 1/8" to 1/4" thickness (depending on preference).
• Cut dough into 1" by 3" rectangles.
• Drop dough into broth one piece at a time.
• Cook until dough is done.
• Add ham.
• Salt and pepper to taste.
• Add parsley for color.

DOUBLE-CRUST HAM POT PIE

Steps:

• Preheat oven to *425.
• Bring potatoes to a boil and cook for approximately 7 minutes. Add broccoli and continue cooking until potatoes are tender. Drain and leave in colander.
• Cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. Drain in colander over potatoes and broccoli.
• In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside.
• In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted.
• Pour cheese mixture over sour cream/soup mixture.
• Add ham mixture and stir everything together until combined.
• Press one of the pie crusts into a deep dish pie pan or square baking dish.
• Add filling mixture.
• Top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented).
• Bake for 45-50 minutes, until crust is a nice golden brown. (I used the foil method to keep the edges of the top crust from over-browning).
• Once pie is done, brush with melted butter and sprinkle with parmesan cheese.

HAM POT PIE

Steps:

• Roll out dumpling dough until ¼" thick. Cut dough into 1/2" squares.
• Boil onion and ham in broth until it boils.
• Drop dumplings in slowly and consistently.
• Cook for 1 hours on simmer and stir constantly.

AU GRATIN HAM POT PIE

Steps:

• In a large bowl, combine the potatoes, contents of sauce mix, boiling water, peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos.
• Pour into 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.