Ham and Vegetable Pot Pie

Leftover ham is used for this tasty everyday pie.   The pie is made in a casserole dish and topped with just a pie crust.  It is quick and easy when you use prepared pie dough from the deli case at the grocery store.  Perfect for an evening meal using leftover ham.

• Servings: 4 servings
• Time: 40 minutes
• Difficulty: easy
• Print

Ingredients:

1 1/2 cups cubed cooked ham

2 large potatoes peeled cut into bite size pieces

1/2 cup chopped onion

1 rib celery chopped

water

salt and pepper to taste

1 teaspoon dried parsley

1/4 teaspoon ground thyme

1/4 cornstarch

1 1/2 cup frozen peas and carrots

1 prepared single pie crust

Directions: 

Preheat oven 350 degrees.

In a saucepan add potatoes, ham, celery , and onions, cover with just enough water to cover.  Boil until potatoes are just about tender (about 10 minutes.) Add seasonings and cornstarch stirring until smooth. Add a small amount of water if needed to make a thick sauce. Stir in peas and carrots and remove from heat.  The peas and carrots will cook while the pie bakes.  Pour into a shallow casserole dish and top with pie crust.  To seal with pressing a fork around the edges and cut slits to let the steam out. Sprinkle a little paprika and parsley on top. Bake at 350 degrees for 40 minutes until crust is golden brown.  Cool slightly and serve.