This easy ham pot pie is a great way to use up leftover ham! This delicious recipe is made with flaky pie crust and filled with hearty ingredients like potatoes and mixed vegetables with a creamy, dairy free sauce.
- 4 baby red potatoes (about 1/2 pound)
- 1/2 sweet onion, diced
- 1 stalk celery, sliced
- 2 garlic cloves, minced (1 teaspoon)
- 1 16-ounce bag frozen mixed vegetables
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup almond milk
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 – 2 1/2 cups chopped cooked ham
- Heat a large skillet to medium-high. Add olive oil, potatoes, onion, celery and garlic. Sauté, stirring occasionally, for about 5 minutes.
- Add frozen vegetables and cook until no longer frosted.
- Sprinkle flour over vegetables and stir until evenly coated. Cook until the flour absorbs the liquid and has dissolved.
- Slowly stir in chicken broth, almond milk, salt, pepper & thyme.
- Simmer until sauce has thickened, about 5 minutes.
- Stir in the chopped ham.
- Place bottom pie crust into a 9-inch pie plate. Transfer filling into the crust. Top with other pie crust and crimp the edges together.
- In a small bowl, whisk egg with 2 tablespoons water and brush onto the top pie crust.
- Bake for 45 – 50 minutes, or until the internal temperature of the pot pie reaches 165˚F and the pie is golden in color.
Keywords: dairy free, ham, pork, pot pie, leftovers