Ham Pot Pie
A comforting pot pie made with leftover cooked ham and vegetables, perfect for a family meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400 F and bring 1 cup of water to a boil.
-
Add diced carrots to the boiling water, cook for 3 minutes, then strain and set aside.
-
In a large saucepan, melt butter, then sauté chopped onions and celery for 5 minutes until softened.
-
Stir in flour and cook for 2 minutes; gradually whisk in milk until the sauce thickens. Season with mace (if using), salt, and pepper.
-
Incorporate half of the beaten egg, the cooked carrots, and mixed vegetables into the sauce, cooking for 5 additional minutes.
-
Remove from heat, cool for 10 minutes, then mix in parsley and ham.
-
Grease pie tins or a pie plate. Line the base of the chosen dish with pastry, then fill with the ham and vegetable mixture.
-
Brush pastry edges with the remaining beaten egg, top with a pastry lid, and crimp to seal. Cut a small hole in the center and brush the surface with the remaining egg.
-
Bake for 25 to 30 minutes, until the pastry is golden and the filling is bubbling.