Creamy vegetable filling with lots of flavorful ham all tucked away in a homemade, flaky pie crust. You just can’t beat it! We’re hosting Thanksgiving this year and there is no doubt we will have leftover ham in our fridge. I love tossing ham into soups like this creamy wild rice soup, using it in these ham and cheese puff pastries, and making sandwiches with it, but there is something just so nostalgic and enjoyable about homemade pot pie. Every time I make pot pie I think I fall more in love with its beautiful golden crust and the cozy smells that fill the house. And if you’ve never made a homemade pot pie, you are in for a real treat! A golden brown, flaky pastry crust envelops the pie and tender chunks of leftover cooked ham is the star of the filling. The pie boasts a combination of textures, from the crispy crust to the tender ham and soft-cooked vegetables, all swimming in a rich, creamy sauce.
Pie crust: This recipe is made with a flaky buttermilk pie crust. You’ll need two disks for the top & bottom crust. I have not tested this recipe with store bought pie crust, but I am sure it would work just fine. Carrots, celery, onion, peas: loaded with fresh veggies! Feel free to add other vegetables you enjoy too such as mushrooms, pre-boiled cubed potatoes, spinach, or broccoli. Butter and flour: Necessary to make the sauce nice and creamy! This is the roux that helps thicken the pot pie filling. Chicken broth and Whole Milk: to help for the creamy sauce. You can use heavy cream if you prefer to make it even more rich and creamy. Fresh herbs: I love using fresh sage, rosemary, parsley and thyme. Egg: One beaten egg is used for the egg wash. This gives the crust a shiny, golden-brown finishing look.
