Cheesy Ham and Broccoli Pot Pie

 

It just doesn't get much better then Cheesy Ham and Broccoli Pot Pie. 

The cheesy gravy, veggies loaded with lots of broccoli, and flaky tender crust makes my taste buds do a happy dance.

What I love most about Ham Pot Pie is it's a great way to use up leftover ham from the holidays. 

I'm always looking for different ways to use up the leftovers so the kids don't become board. If I'm not lucky enough to have leftover ham I will use a ham steak. 

Either way it's a must make! 

Here's how I make our family favorite Ham and Broccoli Pot Pie:

First you'll need 1 recipe for Flaky Pie Crust. 

In a large pan or pot melt 1 tablespoon Butter and 2 tablespoons Extra Virgin Olive Oil over medium-high heat. 

Add 1 Medium Sized Onion Chopped Fine and sauté until onion starts to caramelize. 

Add 3 cups Cubed Ham.

Stir in: 

• 3 whole Carrots Diced
• 2 stalks Celery Diced
• 1 teaspoon Rosemary
• 1 teaspoons Thyme

Cook until fragrant.

Sprinkle 2/3 cups All-Purpose Flour over the top, and stir until well combined. 

Slowly stir in 2 cups Chicken Stock until smooth. 

Bring to a simmer and cook until thickened. 

Slowly stir in 1 cup Milk, and stir well. Cook for 1 minute.

Stir in 2 cups Shredded Cheddar Cheese, and 2 cups Bite Size Broccoli Florets.

Taste sauce and salt if needed. Between the chicken stock, cheese, and ham. I find I usually don't need salt.

Preheat oven to 375 degrees. Divide Chicken Filling evenly between 5 (9.5oz) Oven Safe Ramekins.

Roll each Flaky Pie Crust disk into a circle about 3 inches wider then each ramekin.

Press dough against filling and flute edge as desired anchoring dough to inside of ramekin to prevent shrinking.

Each bite of deliciousness is filled flaky pastry crust, ham, broccoli, veggies, and lots of cheesy sauce. 

The family will love it! 

Other favorite recipes you might love are:

• Broccoli Ham and Cheese Pockets
• Red Beans and Rice
• Ham Black-eyed Peas Soup with Collard Greens
• Crock Pot Chipotle Ham and Bean Soup
• Tuscan Ham and Bean Soup 

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Broccoli, Ham, Pot Pie, Recipe, Dinner, Leftover Ham Recipe,

American

Yield: 5

Author: Serena Bakes Simply From Scratch

Cheesy Ham and Broccoli Pot Pie

Ham Pot Pie filled with cheese, broccoli, and veggies is a great use for leftover ham from Serena Bakes Simply From Scratch.

prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M

ingredients:

• 1 recipe Flaky Pie Crust
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Butter
• 1 whole Onion, Medium Sized Diced Fine
• 3 cups Ham, Cubed
• 3 whole Carrots, Diced
• 2 stalks Celery, Diced
• 1 teaspoon Rosemary
• 1 teaspoon Thyme
• 2/3 cup All-Purpose Flour
• 2 cups Chicken Stock
• 1 cup Milk
• 2 cups Cheddar Cheese, Grated
• 2 cups Broccoli Florets, Bite Size
• Salt If Needed To Taste

instructions:

How to cook Cheesy Ham and Broccoli Pot Pie

1. Preheat Oven To 375 degrees.
2. Divide Flaky Pie Dough into 5 disks and refrigerate for 30 minutes or up to 3 days.
3. In a large pot add butter and olive oil. Cook over medium-high heat until butter is melted. Add onion and sauté until starting caramelize.
4. Stir in ham, carrots, celery, rosemary, and thyme. Cook until fragrant.
5. Sprinkle flour over the top of veggies and stir until well combined. Slowly stir in chicken stock and cook until thickened. Stir in milk and cook for 1 minute.
6. Stir in cheese and broccoli. Taste sauce and salt if needed. Most the time I find the ham, chicken broth, and cheese provides more then enough salt. Remove from heat.
7. Divide ham mixture evenly between 5 (9.5 ounce) oven safe ramekins.Roll each pie dough disk into a circle about 3 inches wider then ramekin. Press dough against filling and flute edge as desired anchoring dough to inside of ramekin to prevent shrinking. Use a fork to poke holes into top of pie crust to allow steam to escape.
8. Place ramekins on a cookie sheet and bake for 45 minutes or until crust is brown, and filling is bubbly.
9. Allow pies to cool for 5-10 minutes as they are very hot before serving.

Calories
682.83

Fat (grams)
38.32

Sat. Fat (grams)
15.36

Carbs (grams)
47.62

Fiber (grams)
4.98

Net carbs
42.64

Sugar (grams)
7.00

Protein (grams)
38.15

Sodium (milligrams)
1461.89

Cholesterol (grams)
109.11

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2016 Serena Bakes Simply From Scratch

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