Ham Pot Pie With Buttery Crust

Ham Pot Pie with Buttery Crust is a comforting, savory dish that combines tender chunks of ham, vegetables, and a creamy sauce, all encased in a flaky, golden buttery crust. This hearty pot pie is perfect for using up leftover ham and turning it into a filling meal that’s packed with flavor. The rich, creamy filling pairs beautifully with the homemade buttery crust, creating a delicious balance of textures. Whether for a cozy family dinner or a special occasion, this ham pot pie is sure to be a crowd-pleaser.

Ingredients:

For the crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water

For the filling:

• 2 cups cooked ham, diced
• 1 cup frozen peas and carrots
• 1 small onion, diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Make the crust: In a large bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the broth and cream, bringing the mixture to a simmer until thickened. Stir in the diced ham, peas, carrots, thyme, salt, and pepper. Remove from heat and let cool slightly.
3. Preheat the oven: Preheat your oven to 375°F (190°C).
4. Assemble the pot pie: Roll out one disc of dough on a lightly floured surface to fit the bottom of a 9-inch pie dish. Press the dough into the dish and pour in the ham and vegetable filling. Roll out the second disc of dough and place it over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
5. Bake: Bake the pot pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
6. Serve: Let the ham pot pie cool for a few minutes before slicing and serving.

This Ham Pot Pie with Buttery Crust is a comforting, classic dish with a rich filling and a perfectly flaky crust that will warm you up on any occasion!