Ham pot pie
Ham, potatoes, carrots and peas in a creamy thyme gravy under a flaky golden crust, the best thing to happen to leftover ham.
- 65 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $1.86 a serving
- 400 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- ¼ cup butter
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 russet potato, peeled, cut into ½-inch cubes
- 1½ cups chicken broth
- 1 cup milk
- 12 oz diced cooked ham
- 1 cup frozen peas
- 1 refrigerated pie crust
From your pantry
- ⅓ cup all-purpose flour
- 1 tsp dried thyme
- ½ tsp black pepper
Each serving has about 400 calories, 17 g protein, 38 g carbs and 21 g fat, and costs about $1.86 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No russet potatoes? Yukon Gold potatoes work.
- No chicken broth? Vegetable broth or bone broth works.
- No milk? Half-and-half works.
- No frozen peas? Frozen mixed vegetables work.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and set the pie crust on the counter to soften.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the butter in a large oven-safe skillet or pot over medium. Cook the onion, carrot, celery and potato 6 to 8 minutes, stirring, until the onion is soft.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heatTimer: 7 min
Sprinkle in the flour and stir 1 minute, until no dry flour shows.
Medium heatTimer: 1 min
Slowly in the broth and milk, , and cook 8 to 10 minutes, stirring often, until the potatoes are tender and the sauce is thick.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 9 min
Dolly’s tip: Scrape the bottom as you stir. Thick sauces like to stick right where you can’t see.Stir in the thyme, pepper, ham and peas. If your skillet isn’t oven-safe, pour the filling into a 9-inch deep pie dish.
Unroll the crust over the filling, tuck the edges down inside, and cut 4 slits in the top for steam.
Dolly’s tip: Set the pan on a foil-lined baking sheet. Pot pies bubble over.25 to 30 minutes, until the crust is deep and the filling bubbles up through the slits.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 27 min 30 sec
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Let it 10 minutes so the filling thickens, then scoop into bowls.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Ham and potato soup
50 min
Scalloped potatoes and ham
110 min
German lentil soup with sausages
60 min
Ham, broccoli and cheese rice casserole
70 min
Cozy comfort food ›Make-ahead and freezer-friendly ›What to make with carrots and potatoes ›What to make with frozen peas and carrots ›What to make with frozen peas and potatoes ›