A pot pie filled with corn, peas, and fresh carrots that have been tossed in a sweet creamy sauce. Chunks of ham are mixed throughout and the pie is topped with mashed potatoes and a homemade crust. Perfect for leftovers and truly a comfort food at it’s best.
Did you all have a wonderful Christmas? I hope wherever you are you were able to enjoy a fun day with family or friends and lots of good food!
We had a fantastic Christmas dinner at a friend’s house. There was lots of delicious honey ham and some of the yummiest potatoes I’ve ever had. Our friend had also prepared a green salad, a strawberry jell-o salad, a cold potato salad, and some fruit. Needless to say, it was quite the feast!
The husband and I cooked a ham for Christmas Eve dinner. And since there is only two of us that are eating “real food,” (The little guy won’t be eating pot pie anytime soon!) we have lots of leftover ham. We also have leftover mashed potatoes. And so this recipe was born.
And if you are looking for a way to use your leftover ham, you are going to go crazy over this pot pie! It is completely comfort food at it’s best.
Now I’m not going to lie to you and tell you this pot pie doesn’t still take some time, because it does. However, it’s no more than 30 minutes of preparation time and (in my opinion) well worth that time! Plus it’s a great way to use up all of those leftovers in a great meal!
And the mashed potatoes on top? I love that part! It’s a little different than having chopped up potatoes throughout the pot pie, but it makes each bite super creamy.
If you don’t happen to have leftover mashed potatoes, you could use imitation mashed potatoes that whip up super quick, make homemade mashed potatoes (a little more time intensive) or just use raw chopped up (peeled first!) potatoes and put them in the water to boil with the carrots, peas, and corn. If you choose to do the last option, make sure to cook those veggies a little bit longer!
- 2 large carrots peeled and chopped (or sub frozen chopped carrots)
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups chicken broth, or water
- 2 cloves garlic minced
- 1/4 cup onion chopped
- 1/3 cup butter
- 1 and 3/4s cups chicken broth, or water
- 2 teaspoons tomato bouillon cubes optional but recommended!
- 1/4-1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour
- 2/3- 1 cup milk depending on desired thickness of sauce
- 2 cups honey ham precooked and chopped
- 2 cups mashed potatoes
- 1 and 1/4 cup all-purpose, white flour
- 1/2 teaspoon salt
- 1/3 cup + 1 tablespoons vegetable shortening
- 3-4 tablespoons cold water
In a large saucepan, combine carrots, peas, and corn. Cover with 2 cups of broth or water and boil until vegetables are pretty tender, but not all the way cooked (about 8-10 minutes). Drain and set aside.
- Preheat the oven to 375 degrees F and start working on the crust:
- In a small bowl, combine flour and salt. Stir. Cut in the shortening with a pastry cutter or two knives until the shortening is in small pieces throughout the flour. Slowly add the water and knead the dough just until combined. Form the dough into a ball and wrap in plastic wrap. Set in the fridge while you finish the filling.
Chop the onion and mince the garlic. Combine the onion and garlic with the butter (in the same saucepan you used for the veggies) over medium heat until onion and garlic is fragrant and tender. Add in 1 and 3/4 cup broth or water, 2 tsp of tomato bouillon cubes, pepper, and salt. Stir and slowly add in the flour. Add in the milk and add more or less depending on your desired thickness. Stir and then let simmer on low for about 3 minutes. Stir in the veggies and cut up ham.
- Once the veggies and ham are coated in the sauce, pour the mixture into a pie pan. Layer 2 cups of mashed potatoes on top.
- Pull out the dough from the fridge and roll it out. Top the pie with the crust and cut slits in the center and top.
- Crack and egg and discard the yolk (or save for another recipe). Lightly beat the egg with a fork and then brush the egg over the top of the crust.
- Place the pot pie on top of a large baking sheet and place in the oven.
- Bake the pot pie in the oven for 30-35 minutes. Remove and let cool before serving.