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Easy Ham Pot Pie
Comforting ham pot pie is great for using up holiday leftovers!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 251 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
Ingredients
- 2 ½ cups (370g) frozen mixed vegetables thawed (I used peas, carrots, sweet corn, and mini diced green beans)
- 1 onion peeled and chopped
- ⅓ cup (40g) all-purpose flour
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups (354ml) reduced sodium chicken broth or stock
- 1 cup (237ml) milk or less, depending on desired thickness
- 3 cups (402g) cooked ham diced or shredded
- ½ cup (60g) shredded cheddar cheese optional
- 2 sheets premade pie crust
- 1 egg beaten
Instructions
- Preheat oven to 400 degrees F / 204 degrees C. In a medium skillet, add oil and onion, sauté over medium heat for about 5 minutes, until softened. Stir in flour, Italian seasoning, salt and pepper. Cook for 1-2 minutes, until it starts to turn golden (make sure it does not burn).
- Reduce to low heat and whisk in chicken broth and milk a little bit at a time, make sure to stir well after each addition. It will start out thick and become thinner and smoother. Let simmer for a couple of minutes. Remove from heat, let cool for a few minutes, then mix in the ham and frozen vegetables.
- Unroll one pie crust and place in the bottom of a pie pan. Trim the edges if needed.
- Spoon in the ham filling pie crust and sprinkle on some cheese.
- Brush edges of crust with egg wash, then place the other pie crust sheet on top. Trim and seal edges and cut a few slits in the top to allow the steam to vent while cooking. Brush with egg wash, loosely cover with aluminum foil, and bake for 20 minutes, until the inside is hot and bubbly.
- Remove foil and bake for another 10-15 minutes, until the crust is golden brown.
Cup of Yum
Notes
- If the filling is too thick, add another splash or two of chicken stock or milk. If it's too thin, add a little more flour.
- Be sure to allow the filling to cool before adding it to the uncooked pie crust.
- Don't forget to vent! Cut a couple of slits in the top crust so steam can escape and the pie cooks evenly.
- To prevent the crust edges from over-browning, keep the outer edges of the pie covered in foil for the last 10-15 minutes of baking.
- Swap the ham for leftover turkey or chicken, or use a different mix of frozen vegetables.
- Storage - keep in an airtight container inside the fridge for 3-4 days.
- There are 7 WW Blue Plan SmartPoints in one serving.
Nutrition Information
Calories
251kcal
(13%)
Carbohydrates
21g
(7%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.003g
Cholesterol
83mg
(28%)
Sodium
990mg
(41%)
Potassium
490mg
(14%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
4058IU
(81%)
Vitamin C
22mg
(24%)
Calcium
157mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 251
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 83mg | 28% |
| Sodium | 990mg | 41% |
| Potassium | 490mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 4058IU | 81% |
| Vitamin C | 22mg | 24% |
| Calcium | 157mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.