Ham Potpie

Name: Ham Potpie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1/4 teaspoon salt; 2/3 cup cold butter, cubed; 1/4 cup cold water; FILLING:; 2-1/2 cups cubed fully cooked ham; 2 cups fresh or frozen peas; 2 medium potatoes, peeled and cubed; 3 medium carrots, thinly sliced; 2 celery ribs, finely chopped; 1/4 cup finely chopped onion; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1-1/2 teaspoons dried tarragon; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup 2% milk; 1/2 cup chicken broth; Additional milk

Total Time Prep: 25 min. Bake: 50 min. + standing

Yield 6 servings

Test Kitchen Approved

Ham potpie is a cozy dinner option that's hearty, comforting and everything you want for a weeknight meal. If you have leftover ham in the fridge, this potpie recipe is a convenient way to give it new life.

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter, cubed
1/4 cup cold water
FILLING:
2-1/2 cups cubed fully cooked ham
2 cups fresh or frozen peas
2 medium potatoes, peeled and cubed
3 medium carrots, thinly sliced
2 celery ribs, finely chopped
1/4 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1/2 cup chicken broth
Additional milk

Directions

Preheat oven to 375°. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside.
For filling, in a large bowl, combine ham, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, tarragon, salt and pepper until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into ham mixture; spoon into crust.
Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry.
Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 590 calories, 30g fat (18g saturated fat), 107mg cholesterol, 1335mg sodium, 58g carbohydrate (8g sugars, 6g fiber), 23g protein.

Create a hearty and inviting meal with this spin on the classic pot pie. Made with diced ham, this recipe offers a flavor palate that’s smoky and savory compared to the traditional chicken version. After just one bite, you'll wonder why you haven't tried this sooner! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Recipe Creator