HAM POT PIE RECIPE
Whether it's for a weeknight dinner or entertaining a crowd for brunch, this scrumptious recipe is sure to be a hit with your family and friends!
Provided by Ang Paris
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425-degrees F and butter a 9×13 baking dish.
- Peel and dice the potatoes and carrots.
- Boil the potatoes and carrots for 5-8 minutes. Drain and set aside.
- In a large skillet, melt the butter, and cook the onions and garlic until tender.
- After that, whisk in the flour.
- Continue whisking as you add the chicken stock and milk to make the roux.
- Season the mixture with salt, pepper and tarragon OR thyme.
- Mix all the vegetables and ham into the roux. Taste for seasoning.
- Pour half of the ham pot pie filling into the bottom of the buttered baking dish.
- Sprinkle half the cheddar cheese on top.
- Add the rest of the filling and top with the remaining cheese.
- Unroll the puff pastry on top of the filling and tuck the edges until.
- Bake for 20-25 minutes until the puff pastry is golden brown and the filling is hot and bubbly.
Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 31 g, Protein 13 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 629 mg, Fiber 3 g, Sugar 5 g
DEEP-DISH HAM PIE
"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 411 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 1220mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
PEA & HAM POT PIE
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
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 & FIELD PEA POT PIE
I wanted to create a different type of Pot Pie and use up some ham left from Easter dinner. I paired the ham with Field Peas (like Black Eyed Peas) and used ingredients found in other pot pies. I used Corn Muffin Mix for a different type of crust. The results were great. I'm going to make this up for the next pot luck dinner I go to. Pair this with a nice salad for a complete meal.
Provided by J. White Harris @JWhiteH
Categories Pork
Number Of Ingredients 18
Steps:
- Melt the butter in a Dutch Oven over medium heat. Add the onion and celery and sauté until vegetables are softened.
- Stir in the flower and blend well.
- Mix the chicken broth and evaporated milk and slowly add this to the Dutch Oven along with all the spices. Heat this to a simmer while stirring until it thickens.
- Add all the vegetables and the ham to the Dutch Oven and mix thoroughly. Then turn off the heat.
- Turn on your oven and set for 400 degrees.
- Mix the Corn Muffin Mix according to the package directions. Spread this over the top of the pot pie mixture.
- Put the Dutch Oven into the heated oven and cook for 30 to 40 minutes until the Corn Muffin Mix has browned on top and the pot is bubbling.
- Remove the Pot Pie from the oven and allow it to rest about 15 minutes before eating. Enjoy.
AU GRATIN HAM POTPIE
We first had Aunt Dolly's potpie at a family get-together. We loved it and were so happy she shared the recipe. Now, we make it almost every time we bake a ham. -Mary Zinsmeister, Slinger, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to 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.
Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 1548mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
PEA & HAM PASTA
Celebrate peas being in season with this classic combination. This quick and easy pasta dish takes less than 20 minutes to make
Provided by Samuel Goldsmith
Categories Dinner
Time 19m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil, then cook the pasta following pack instructions, about 9 mins. Around 3 mins before the pasta is cooked, add the peas.
- Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 mins until soft but not golden. Add the ham, double cream, lemon juice and parmesan, then season and mix well. Remove from the heat.
- Drain the pasta and peas (keeping a mugful of the cooking water) and return them to the pan. Tip in the creamy ham mixture and stir everything together to combine. If the mixture seems a little dry, add some of the reserved cooking water to loosen it a little. Serve with extra parmesan on top, if you like.
Nutrition Facts : Calories 1038 calories, Fat 37 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 37 grams protein, Sodium 1.7 milligram of sodium
HAM-AND-GREENS POT PIE WITH CORNBREAD CRUST
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
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
HAM POT-PIE
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
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
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