Best Ham Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HAM POT-PIE



Ham Pot-pie image

This is a Pennsylvania Dutch recipe my mom has made all my life and it is my favorite dish. She usually serves it alone or with some small side dish, because everybody fills there plate with the pot-pie. My husband never heard of it till I made it for him. Now it is one of his favorite dishes.

Provided by Wendy James

Categories     Savory Pies

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 9

5 lbs ham (with bone in)
water
3 medium potatoes (cubed)
5 cups all-purpose flour
5 eggs
1 cup milk
salt
pepper
chopped parsley

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.

Nutrition Facts : Calories 662, Fat 16.9, SaturatedFat 5.8, Cholesterol 214.6, Sodium 3496.9, Carbohydrate 60.3, Fiber 3.1, Sugar 0.8, Protein 62.4

HAM AND CHEESE POT PIE



Ham and Cheese Pot Pie image

Warm ham and cheese go together like broccoli and cauliflower. And we've put that in the mix, too. Our hearty, creamy pot pie looks restaurant-worthy and tastes even better.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 47m

Yield 4

Number Of Ingredients 9

1 (6 ounce) ham steak, chopped
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup frozen broccoli cuts, thawed, drained
1 cup frozen cauliflower florets, thawed, drained
2 green onions, chopped
½ cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
½ (14.1 ounce) package ready-to-use refrigerated pie crust
1 egg
1 tablespoon water

Steps:

  • Heat oven to 400 degrees F.
  • Combine first 5 ingredients. Microwave cream cheese spread in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 15 sec. Add to ham mixture; mix well. Spoon into 4 (8-oz.) ramekins.
  • Unroll pie crust on lightly floured surface; roll to 12-inch circle. Cut into 4 rounds with 5-inch cookie cutter. Cut leaves from about 1/4 of the trimmings with small cookie cutter or sharp knife; discard remaining trimmings.
  • Beat egg and water with fork until blended; brush onto top edges of ramekins. Top with pastry rounds; press gently onto top edges of ramekins to seal. Top with leaf cutouts; brush lightly with egg wash. Discard any remaining egg wash. Place ramekins on baking sheet. Cut slits in crusts to vent.
  • Bake 30 to 32 min. or until golden brown.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 28.9 g, Cholesterol 105.2 mg, Fat 33.6 g, Fiber 3.7 g, Protein 24.4 g, SaturatedFat 12.9 g, Sodium 1265.9 mg, Sugar 1.5 g

HAM AND BROCCOLI CHEESE POT PIE



Ham and Broccoli Cheese Pot Pie image

Love pot pie? Try a cheesy ham bake complete with veggies. You can prep it for the oven in just minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

3 1/2 cups Frozen Broccoli Cuts, thawed, drained
2 cups cut-up cooked ham
2 cans (10 3/4 oz each) condensed Cheddar cheese soup
1/4 cup milk
2 cups Original Bisquick™ mix
1 cup milk
2 tablespoons yellow mustard
2 eggs

Steps:

  • Heat oven to 400°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix broccoli, ham, soup and 1/4 cup milk.
  • In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
  • Bake uncovered about 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 450, Carbohydrate 40 g, Cholesterol 125 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 6 g, TransFat 2 1/2 g

HAM POT PIE



Ham Pot Pie image

This is my husband's all time favorite. It is a Pennsylvania Dutch treat that his mother showed me how to make and his eyes light up every time I make it. The ham, onion and potatoes create a union a pure joy and one happy man!

Provided by triciaputvin

Categories     Savory Pies

Time 2h

Yield 10 serving(s)

Number Of Ingredients 7

3 cups white onions
3 cups cubed ham
6 cups ham stock or 6 cups chicken broth
4 cups flour
4 tablespoons shortening
1 teaspoon baking powder
1 cup ice water

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.

HAM AND CHEESE POT PIE



Ham and Cheese Pot Pie image

I bought a crazy amount of boneless ham for the freezer recently because the sale was just too good to resist! I came up with the recipe as a way to utilize some of it! It came out really good! Hope you all enjoy it!

Provided by Amy H.

Categories     Casseroles

Time 1h

Number Of Ingredients 11

1 pie crust homemade or other
2 c diced ham
1/4 c all purpose flour
1/2 stick butter + 2 tbsp. butter, divided
2 c milk
1 c shredded cheddar cheese
salt & pepper to taste
1/2 c frozen peas
2 medium carrots, peeled and diced
1 small onion, finely diced
2 large potatoes, peeled and cut into cubes

Steps:

  • 1. arrange half of pie pastry into deep dish pie plate. Bake in oven at 400 degrees for 10 minutes or until pie crust is just barely golden.
  • 2. Par-boil potatoes and carrots until just barely tender, drain.
  • 3. Melt 1 Tbsp. butter in skillet over medium-high heat. Add onions and ham. Saute until ham is browned and onions are soft. Remove ham and onions to a plate, set aside.
  • 4. Add 1/2 stick to pan and melt butter. Stir in 1/2 cup flour, stirring constantly for a minute or two until starting to brown. Pour in 2 cups milk and shredded cheese.
  • 5. Turn heat to medium. Stir liquid until thickened and smooth and cheese has completely incorporated into liquid. (About 10 minutes) Salt & pepper to taste.
  • 6. Add carrots, potatoes, ham, onion, and frozen peas to liquid and mix until well combined.
  • 7. Pour mixture into bottom pie pastry. Cover with top pastry and seal edges.
  • 8. Brush top of pie crust with butter. Bake at 400 degrees for 35-40 minutes or until golden golden and flaky on top.

HAM AND BROCCOLI CHEESE POT PIE



Ham and Broccoli Cheese Pot Pie image

Love pot pie? Try a cheesy ham bake complete with veggies. You can prep it for the oven in just minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

3 1/2 cups Frozen Broccoli Cuts, thawed, drained
2 cups cut-up cooked ham
2 cans (10 3/4 oz each) condensed Cheddar cheese soup
1/4 cup milk
2 cups Original Bisquick™ mix
1 cup milk
2 tablespoons yellow mustard
2 eggs

Steps:

  • Heat oven to 400°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix broccoli, ham, soup and 1/4 cup milk.
  • In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
  • Bake uncovered about 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 450, Carbohydrate 40 g, Cholesterol 125 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 6 g, TransFat 2 1/2 g

HAM POT PIE WITH CHEESE AND VEGGIES



Ham Pot Pie with Cheese and Veggies image

Make a creamy, restaurant-worthy Ham Pot Pie with Cheese and Veggies! You only need 15 minutes of prep time for this Ham Pot Pie with Cheese and Veggies.

Provided by My Food and Family

Categories     European

Time 47m

Yield 4 servings

Number Of Ingredients 9

1 ham steak (6 oz.), chopped
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup frozen broccoli cuts, thawed, drained
1 cup frozen cauliflower florets, thawed, drained
2 green onions chopped
1/2 cup (1/2 of 7.5-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 egg
1 Tbsp. water

Steps:

  • Heat oven to 400ºF.
  • Combine first 5 ingredients. Microwave cream cheese spread in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 15 sec. Add to ham mixture; mix well. Spoon into 4 (8-oz.) ramekins.
  • Unroll pie crust on lightly floured surface; roll to 12-inch circle. Cut into 4 rounds with 5-inch cookie cutter. Cut leaves from about 1/4 of the trimmings with small cookie cutter or sharp knife; discard remaining trimmings.
  • Beat egg and water with fork until blended; brush onto top edges of ramekins. Top with pastry rounds; press gently onto top edges of ramekins to seal. Top with leaf cutouts; brush lightly with egg wash. Discard any remaining egg wash. Place ramekins on baking sheet. Cut slits in crusts to vent.
  • Bake 30 to 32 min. or until golden brown.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1090 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 1 g, Protein 19 g

NAVY BEAN AND HAM POT PIE



Navy Bean and Ham Pot Pie image

This one was a family favorite when we were kids but I did not find the recipe in Mom's notebook. (She had an entire dresser drawer full of recipe clippings and I just took the notebook and few of the papers when she passed.) So I called my sister Susan Stevens. We brainstormed and I think we have the recipe from our combined...

Provided by Marcia McCance

Categories     Savory Pies

Number Of Ingredients 12

SOUP:
1 small pkg. dry navy beans (or great northern white beans) i like the navy beans because they are smaller
1 ham steak (cubed)
1 small onion (chopped)
2 stalks of celery (cubed)
2 large carrots (cubed)
4 qt water (need lot of broth for noodles to cook properly)
POT PIE DOUGH (LIKE NOODLES / DUMPLINGS)
1 1/2 c flour
3/4 c milk
1 whole egg
1/2 tsp salt

Steps:

  • 1. PREPARING THE BEANS: The night before rinse beans and remove any rocks. Place beans in pot and cover with water to soak overnight on the stove top. In the morning you will see bubbles on the water -- the beans are releasing some of their gas.
  • 2. Discard the soaking water and cover the beans with water again and bring to a boil. After it comes to a boil, turn the heat off, let it cool a little, and then discard this water, too. (This removes a lot of the gas from the beans.)
  • 3. COOKING THE BEANS AND SOUP: Fill a 6 qt pot with the beans and 4 quarts of fresh water.
  • 4. Add the ham, onion, celery, and carrots (all cubed small) to the water and turn up the heat to bring it to a boil, again. Then turn the heat down and simmer for a few hours until the beans are cooked. (You can reduce the cooking time to about 30-45 minutes by using a pressure cooker.)
  • 5. MAKING THE POT PIE DOUGH: 1.Combine flour, milk, egg, and salt. Mix well. If dough is too sticky just add a little more flour. 2.Roll dough out on flour covered area to about 1/4" inch thick. (Thickness should be about twice what you would use for actual pie crust.) Cut dough into 1 1/2" squares to make noodles.
  • 6. Slowly drop individual squares into the bubbling finished soup and cook for 10 minutes on medium heat until noodles are done. You can tell they are done when they puff up a little and change to an even color. Serve immediately. Note 1: if you cook the dough too long they will slowly disintegrate into the soup. This is not bad, it won't ruin the soup, but you won't have any of the delicious pot pie to eat -- which is part of the pleasure.
  • 7. Note 2: No need to add salt, the ham has plenty. If you add too much ham, the soup will be too salty.
  • 8. Note 3: This could be made with a ham bone, rather than the ham steak. You can also make it with about 1/2 pkg of uncooked bacon cut in cubes.

AU GRATIN HAM POT PIE



Au Gratin Ham Pot Pie image

This simple and tasty potpie recipe goes together quickly. It was created by Mary Zinsmeister of Slinger, Wisconsin and published by TOH. I'd use lower-fat ingredients (turkey ham, soup, milk and sour cream) to cut calories.

Provided by DuChick

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (5 ounce) package au gratin potatoes
1 1/2 cups boiling water
2 cups frozen peas and carrots
1 1/2 cups cubed cooked ham
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (4 ounce) can mushroom stems and pieces, drained
1/2 cup milk
1/2 cup sour cream
1 (2 ounce) jar diced pimentos, drained
1 sheet refrigerated pie pastry

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.

POT PIE NOODLES W/ HAM, BEEF, CHICKEN, OR TURKEY



Pot Pie Noodles W/ Ham, Beef, Chicken, or Turkey image

My Grandma was Pennsylvania Dutch and this is the very simple recipe she used to create a savory, mouth watering main dish. These are the dough squares that are added to your favorite broth. Another "comfort food" that brings back fond memories of Mom and Grandma's kitchens. My favorites include: Ham, beef, chicken, or turkey. Some have told me they have also used ground beef but I have yet to try it that way. If you have never made this dish, it may seem difficult at first, but after a couple times you'll be glad you didn't give up, because it really is simple to make and it's delicious.

Provided by crashdummy1w

Categories     Savory Pies

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 4

5 cups flour
1 teaspoon salt
2 cups water
3 lbs chicken or 3 lbs turkey

Steps:

  • PREPARE MEAT.
  • Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth. Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add. 40 to 50 squares should be ample for 4-6 people.
  • Remove meat from roaster and pour broth into medium to large stock pot.
  • When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces. Place back in broth.
  • If desired add several medium size cubed and "par-boiled" potatoes to broth at this time. I usually do this only when making with Beef.
  • When making with ham, I sometimes add soup beans to broth.
  • PREPARE DOUGH. This can be done while meat is cooking. (Remove rings because here's where it gets a little messy).
  • In large mixing bowl, combine 3 cups of flour and the salt. Use remaining flour as needed for "dusting" and clean up as noted herein.
  • Slowly add water and thoroughly mix with hands until dough reaches a "slightly sticky to touch" consistency. You may need to add more flour to get this part right. You may also substitute canned broth or broth made with soup base instead of water when mixing dough. This will give a little extra flavor.
  • HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
  • Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9x12-inch sheet. Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
  • After dough is rolled out to approximately 1/8" thickness, use a sharp knife or pizza cutter to make 2" squares.
  • Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper. Try to avoid overlapping squares. Roll out and cut remaining dough and layer. Place wax paper between all layers.
  • Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
  • Adjust heat as needed to keep a gentle boiling until desired amount of dough is added. Then reduce heat and simmer until dough is thoroughly cooked and "chewy but not gooey".
  • Serve in soup plate or bowl and enjoy.
  • Please note this dough recipe does not call for eggs. My gram always stressed to me their was a difference between egg noodle dough and pot pie dough. I never questioned her cooking practices, but I sure enjoyed the final products !

Nutrition Facts : Calories 1069.7, Fat 21, SaturatedFat 6.8, Cholesterol 177.2, Sodium 5754.6, Carbohydrate 119.4, Fiber 4.2, Sugar 0.4, Protein 92.2

HAM POT PIE SOUP



Ham Pot Pie Soup image

This isn't "pot pie" like you might know it! :) This is total comfort food, very simply made , nothing fancy whatsoever. If you have ham, I'd say you have everything :) Great on a cold night and even better the next day as these types of dishes usually are!

Provided by Marlene.

Categories     Savory Pies

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb boneless ham
5 medium potatoes, quartered
1/4 cup onion, finely chopped
2 cups flour
2 eggs
1/3 cup water
green beans (optional)

Steps:

  • Put ham in about 8 cups of water. Bring to a boil, turn down and simmer gently for 4 hours.
  • Remove ham, chunk it up, then return back into the broth.
  • Add onions and potatoes.
  • While that is simmering , mix your flour , eggs and water to make a dough. Roll out to approximately 1/4" thick on a floured surface.
  • Cut into 2" squares (I use a pizza cutter).
  • Add these to the pot and simmer an additional 45-60 minutes or until dough squares are done!
  • You can also throw in some green beans if you like! I add them closer to the end so they don't mush up too much :).

Nutrition Facts : Calories 624.4, Fat 10.3, SaturatedFat 2.8, Cholesterol 186.3, Sodium 1426.3, Carbohydrate 96.2, Fiber 7.7, Sugar 2.9, Protein 34.9

DEE DEE'S SWISS HAM & POTATO POT PIE



Dee Dee's Swiss Ham & Potato Pot Pie image

Pot pie of any kind has been a favorite for as long as I can remember. Comfort food at best! And a great way to use up leftover ham during the holidays. There is just something about ham, swiss cheese, potatoes and cream that I love with a pinch of nutmeg. Nutmeg is optional but in my opinion adds to this dish. Hope you enjoy!

Provided by Diane Atherton

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 13

2 Tbsp butter
1 large onion
2 large potatoes, cubed small
2 large carrots, peel & diced
1 stalk(s) celery, diced
2 Tbsp all purpose flour
1 1/4 c chicken stock (can use broth)
1/2 c heavy cream
2 c ham, cubed
4 oz swiss cheese, shredded
salt and pepper to taste (go light on the salt, ham is salty)
pinch nutmeg, optional
1 puff pastry sheet, thawed

Steps:

  • 1. Preheat oven to 350 degrees. Grease or spray appropriate size baking dish with cooking spray such as PAM. I used a 9 X 9-in deep baking dish.
  • 2. Over a medium/low heat melt butter in large skillet; add onions. Cover and cook for 5 minutes. Add potatoes, carrots & celery; stir, cover and cook an additional 10 minutes.
  • 3. Increase heat to meduim; stir in flour and then add chicken stock. Stir until mixture thickens; remove from heat and then stir in cream, ham and swiss cheese. Season to taste. Go light on the salt (if you use it at all) as the ham is salty. Nutmeg is optional but adds a great flavor. Pour into prepared baking dish.
  • 4. Roll pastry out to size of dish; lay on top of ham and potato mixture. Brush top with milk. Cut a few slits in pastry.
  • 5. Bake for 35 to 40 minutes until pastry has puffed and lightly browned.

HAM-AND-GREENS POT PIE WITH CORNBREAD CRUST



Ham-And-Greens Pot Pie With Cornbread Crust image

This is one of my favorite dishes to make with leftover ham. It is great for using up that ham thats leftover from Thanksgiving, Christmas, or sunday dinner.

Provided by southern chef in lo

Categories     Savory Pies

Time 50m

Yield 8-19 serving(s)

Number Of Ingredients 9

4 cups chopped cooked ham
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
3 cups chicken broth
1 (16 ounce) package frozen seasoning, blend
1 (16 ounce) package frozen chopped collard greens
1 (16 ounce) can black-eyed peas, rinsed and drained
1/2 teaspoon dry crushed red pepper
1 (8 1/2 ounce) box Jiffy cornbread mix

Steps:

  • Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
  • Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
  • Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.

Nutrition Facts : Calories 599, Fat 24.3, SaturatedFat 7.9, Cholesterol 64, Sodium 855.6, Carbohydrate 71.5, Fiber 12, Sugar 2.3, Protein 31.7

PEA & HAM POT PIE



Pea & ham pot pie image

Bake this wholesome pie for one which takes just 40 minutes from prep to plate. It's a good choice if you're on a budget, costing less than £1.50 a serving

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 9

100g fresh or frozen soffritto mix (or any ready chopped onions, carrots and celery)
2 tsp rapeseed oil
2 button mushrooms , quartered
2 tbsp frozen peas
1 slice of ham , cut into pieces
2-3 tbsp cream (of any sort)
1 tsp Dijon mustard or other French mustard
¼ pack puff pastry (freeze the rest for another time)
flour (any kind), for rolling

Steps:

  • Heat oven to 200C/180C fan/gas 6. Fry the soffrito mix in the oil until it softens and starts to turn golden, add the mushrooms and cook for a couple of mins. Add the peas and ham and cook until the peas are heated through. Stir in the cream and mustard, then turn off the heat. Season well and tip into a pie dish, ovenproof bowl or large shallow mug.
  • Roll out the pastry using a little of the flour until it is larger than the top of your dish. Lightly score a criss-cross pattern into the pastry. Wet the rim of the dish with water and lift the pastry on top, pressing the pastry on to the edges of the dish.
  • Cook for 20-25 mins or until the pastry is risen and golden.

Nutrition Facts : Calories 545 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.9 milligram of sodium

HAM POT PIE



Ham Pot Pie image

I got this recipe from a friend. It is really easy...so easy that my son made it as a project for his Foods class (those are his hands in the pictures). It's my favorite pot pie.

Provided by Connie Kiers

Categories     Savory Pies

Time 1h5m

Number Of Ingredients 7

1 double crust pastry recipe
1 c shredded cheddar cheese
175 g sliced cooked ham (sandwich kind), cubed
2 c frozen mixed vegetables
1 can(s) cream of mushroom soup
1 c frozen hash browns
pepper to taste

Steps:

  • 1. Preheat oven to 375 degrees F
  • 2. Cook veggies in boiling salted water for 2 minutes and immediately rinse with cold water. Mix in mushroom soup and set aside.
  • 3. Place 1 pie crust in a 9" pie plate
  • 4. Sprinkle 1/2 cup of the cheese over bottom crust
  • 5. Top with sliced ham, hash browns, and the remainder of the cheese.
  • 6. Top with veggie/soup mixture. Sprinkle with pepper
  • 7. Top with second crust, seal edges and flute. Make 3 or 4 slits/vents near the centre. (If you have a pie shield place this over the edge or else make a shield with foil)
  • 8. Bake for 45-60 minutes (rotating at 30 minutes) or until golden brown (depending on your oven) and the filling is bubbly
  • 9. Divide into 6 - 8 slices and serve

DOUBLE-CRUST HAM POT PIE



Double-Crust Ham Pot Pie image

A delicious blend of ham, bacon, potatoes, and broccoli tucked between two crusts. Simple and Quick!

Provided by livelygrl70

Categories     Pot Pie

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 17

1 (14 1/8 ounce) package ready-made pie crusts (follow package directions for easy handling)
1/2 lb diced ham
4 slices cooked and crumbled bacon (thick sliced)
2 tablespoons bacon grease
4 -5 small potatoes, peeled and diced small
0.5 (14 ounce) package bird's eye baby broccoli florets
1/2 cup sour cream
1 (10 1/2 ounce) can cream of chicken soup
1/4 lb Velveeta cheese (cubed)
1/2 cup evaporated milk
1/4 teaspoon cayenne pepper
1/4 teaspoon ground mustard
1 teaspoon onion powder
1 teaspoon dried basil
1 1/2 teaspoons ground black pepper
2 tablespoons melted butter
seasoned parmesan cheese (I used basil & oregano)

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.

Nutrition Facts : Calories 727, Fat 44.9, SaturatedFat 15.3, Cholesterol 72.5, Sodium 1728.3, Carbohydrate 60.2, Fiber 3.4, Sugar 3.4, Protein 21.3

CHUNKY HAM POT PIE



Chunky Ham Pot Pie image

From Christmas with Southern Living 1998. I use frozen shredded hash browns in place of the new potatoes.

Provided by scfl76

Categories     Savory Pies

Time 1h15m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 cup onion, chopped
1 (10 ounce) package frozen chopped broccoli
1 lb new potato, coarsely chopped
1 (10 3/4 ounce) can cream of potato soup, undiluted
1 (8 ounce) carton sour cream
1 cup sharp cheddar cheese, shredded
3/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups ham, cubed
0.5 (15 ounce) package refrigerated pie crusts

Steps:

  • Melt butter in a large skillet over medium heat; add onion. Cook 10 minutes or until onion is tender and begins to brown, stirring often.
  • Cook broccoli according to package directions; drain well.
  • Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
  • Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham.
  • Spoon ham mixture into a greased 3 1/2 quart casserole.
  • Unfold piecrust onto a lightly floured surface and press out fold lines. Roll pastr to extend 3/4 inch beyond edges of casserole. Place pastry over ham mixture. Seal edges, and crimp. Cut slits in top to allow steam to escape.
  • Bake, uncovered, at 400° for 45 minutes or until crust is golden.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 595.5, Fat 35.7, SaturatedFat 17.7, Cholesterol 84.7, Sodium 1912.5, Carbohydrate 44, Fiber 4.1, Sugar 4.9, Protein 25.4

HAM BONE POT PIE



Ham Bone Pot Pie image

Categories     Ham     Soup/Stew

Number Of Ingredients 8

1 Ham Bone w/ scraps
3 cups Flour
1 teaspoon Baking Powder
1 1/2 teaspoons Salt
1/3 cup Crisco
1 cup Milk
4 Green Onions
1 Parsley

Steps:

  • Add ham bone and water to pot to make ham broth.
  • Mix dry ingredients, work in crisco as you would pie dough (food processor). Add milk - dough should be soft.
  • Roll a little thicker than pie crust and cut into 1" squares and drop into boiling ham broth a few at a time so boiling doesn't stop. Cook 20 mins without cover and then 20 mins with cover.

HAM & TARRAGON POT PIE



Ham & tarragon pot pie image

Use ready-rolled puff pastry for a fuss-free, midweek masterpiece - fill this pie with pulled ham hock and a creamy, herby sauce

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 10

50g butter
1 onion , chopped
2 celery sticks , chopped
50g plain flour
600ml milk
90g pack pulled ham hock
small pack tarragon , leaves only, chopped
1 egg , beaten
320g pack ready-rolled puff pastry
cooked peas , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a shallow casserole dish, melt the butter over a medium heat on the hob. Add the onion and celery, and fry gently to soften. Add the flour and stir to coat the vegetables. Slowly add the milk, stirring really well after each addition, making sure there are no lumps of flour before you add the next splash of milk. Once all the milk has been added, bring to a simmer to thicken, then fold in the ham hock and the tarragon. Season to taste, then add about half the beaten egg.
  • Cut a circle of puff pastry 2cm wider than the top of the pan and pop it onto seal in the filling underneath, folding the edges to create a crust. Cut the off-cuts of pastry into rough strips and use them to decorate the top. Brush the pastry with the remaining egg and bake in the oven for 25 mins or until the pastry is golden and crisp. Serve with peas.

Nutrition Facts : Calories 579 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium

HAM AND BISCUIT POT PIE RECIPE BY TASTY



Ham And Biscuit Pot Pie Recipe by Tasty image

Here's what you need: medium yellow onion, pre-packaged diced butternut, large carrot, celery, olive oil, kosher salt, freshly ground black pepper, unsalted butter, all purpose flour, chicken stock, fresh thyme, garlic powder, cayenne pepper, Sam's Choice® Premium Spiral-Cut Ham, refrigerated biscuit, nonstick cooking spray, fresh parsley

Provided by Walmart

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

½ medium yellow onion, diced into 1/2 in (1.24 cm)
1 cup pre-packaged diced butternut, yellow squash
1 large carrot, diced into 1/2 in (1.24 cm) pieces
2 stalks celery, diced into 1/2 in (1.24 cm) pieces
3 tablespoons olive oil
1 ½ teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
2 tablespoons unsalted butter
¼ cup all purpose flour
2 cups chicken stock
½ teaspoon fresh thyme, chopped
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
2 cups Sam's Choice® Premium Spiral-Cut Ham, chopped
1 tube refrigerated biscuit
nonstick cooking spray, for greasing
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Toss the onion, squash, carrot, and celery with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper on the prepared baking sheet until well coated, then spread in an even layer.
  • Roast the vegetables, stirring occasionally, for 20-25 minutes, or until lightly browned. Remove from the oven and transfer to a large bowl. Reduce the oven temperature to 350°F (180°C).
  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, until bubbling. While whisking constantly, slowly pour in the chicken stock, ½ cup (120 ml) at a time, until the mixture is smooth. Bring to a simmer and cook, stirring frequently, for 7-10 minutes, or until the sauce has reduced slightly and is thick and creamy.
  • Add the thyme, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, the garlic powder, and cayenne, if using, and whisk to incorporate. Remove the pot from the heat.
  • Add the ham to the bowl with the roasted vegetable, then pour the cream sauce over and stir until combined.
  • Roughly chop each biscuit into 1-inch (2.54 cm) pieces.
  • Grease an 8-inch square baking dish (or any 2-2½ qt baking dish) with nonstick spray. Transfer the pot pie filling to the pan, then top evenly with the biscuit pieces.
  • Bake for about 30 minutes, or until the biscuits are golden browned and the filling is bubbling. Remove from the oven and let rest for 5 minutes.
  • Top with the chopped parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 1089 calories, Carbohydrate 97 grams, Fat 64 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #preparation     #healthy     #savory-pies     #main-dish     #dietary     #one-dish-meal     #high-protein     #high-in-something     #4-hours-or-less

Related Topics