Pea Ham Pot Pie Recipes

HAM POT PIE

Steps:

• Preheat oven to 375 degrees F. In a large saucepan, combine the cut potatoes, carrots, and peas. Cover with 2 cups chicken stock and then boil for 10-15 minutes or until potatoes are fork tender. Remove from heat, drain and set aside.
• In a large saucepan over medium heat, add the olive oil. Once shimmering, add in the onion and cook for 2-3 minutes and then add in the garlic. Cook for 30 seconds and then add in the celery. Stir until soft and translucent. Transfer this mixture right on top of the other veggies. Return the saucepan and add in the butter. Once melted, whisk into the flour and whisk for 3-4 minutes until the mixture is a light brown (adds tons of flavor). Season with salt and pepper to taste, celery seed, Italian seasoning, thyme, and Italian parsley. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach your desired consistency). Add the corn and cubed ham to the other veggies and then combine the veggies with the sauce. Stir until combined. Taste and adjust seasonings (add more salt/pepper/spices as needed to preference).
• Place one of the pie crusts in a 9" pie pan (use a deep-dish pie pan if you have one) and lightly brush with egg whites. Bake in the oven for about 5 minutes, remove, and pour in the sauce/veggie mix. Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.
• Serve if desired with fresh thyme/and or parsley.

DEEP-DISH HAM PIE

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.

HAM POT PIE

Steps:

• Gather the ingredients.
• Using a little of the butter, grease either two 8 x 5 x 2- inche deep, individual pie tins or an 8 x 2-inch deep pie plate. Set aside.
• Bring a cup of water to the boil in a small saucepan, add the diced carrots and cook for 3 minutes to soften them. Strain and keep to one side.
• In a large saucepan, melt the butter and add the chopped onions and celery. Gently fry over medium heat and gently for 5 minutes to soften.
• Add the flour to the pan and stir well, cooking for 2 minutes, then slowly adding the milk a splash at a time. Stir well between each addition.
• Add the pinch of mace if using, and the salt and pepper. Stir until the sauce has thickened to the thickness of heavy cream. Add half of the beaten egg and stir well.
• Add the carrots and mixed vegetables to the sauce and stir, cooking for another 5 minutes.
• Remove from the heat and leave too cool. The sauce does not need to be cold, so 10 minutes should be long enough. Once cooled, add the parsley and the ham pieces.
• Pre heat the oven to 400 F. Lay the pastry on a lightly-floured work surface and cut two pieces to line the tins and two for the lids, or two circles to fit the pie plate.
• Line the base of your chosen serving dish with one piece of pastry and fill with the ham and vegetable sauce.
• Brush the edges of your dish with the beaten egg and lay the lid over. Press lightly, then crimp the edges with your fingers or the edge of a fork to seal the pie. Cut a small hole the size of a dime into the center of each pie and then brush the surface all over with the remaining beaten egg.
• Bake in the center of the heated oven for 25 to 30 minutes until the pastry is golden and risen, and the sauce is bubbling. It may bubble through the hole, but don't worry, it adds to the character of the pie.

PEA & HAM POT PIE

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.

HAM & FIELD PEA POT PIE

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

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.

HAM, LEEK & POTATO PIE

Steps:

• Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
• Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
• Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
• Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.