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
- 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
Instruction
- 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.
