Ham and Cheese Pot Pie

 Do you know what today is? It's Pi Day, of course! March 14 or 3-14.  Like I mentioned last year, we foodies like to turn Pi Day from a math holiday into a food holiday by calling it Pie Day.  And of course, I do have a pie to share with you today.  But this Pie Day, I'm going savory instead of sweet and sharing a pot pie recipe I made back in May of last year that I  hadn't gotten around to sharing yet.  It's not your usual pot pie; it's a ham and cheese pot pie.  It's like regular pot pie, but has ham instead of chicken, broccoli, carrots, and cauliflower instead of regular pot pie veggies, and a creamy cheese sauce instead of gravy. Yum! It's adapted from a recipe I found at Taste of Home. (I would have inserted the link, but I can't find it on their website anymore. They must have deleted it since I first found it.)

Ham and Cheese Pot Pie

Ingredients:

2 (9”) pie crusts

6 tbsp butter

½ medium onion, chopped

1 cup matchstick carrots,

1 cup broccoli florets, chopped

1 cup cauliflower florets, chopped

6 tbsp flour

1½ cups milk

4 oz. Velveeta, diced

1½ cups ham, cubed

Directions:

Preheat oven to 425°.  If using refrigerated pie crusts, remove them from fridge about 15 minutes before ready to use them.  Coat a 9” pie plate with baking spray.

Melt butter in a large saucepan over medium-high heat.  Sauté onion, carrots, broccoli, and cauliflower in butter for 5-8 minutes or until onions and carrots begin to soften.  Stir in flour, mixing until smooth.  Slowly add milk, whisking to avoid lumps.  Bring to a boil and cook a few minutes until milk starts to thicken.  Reduce heat and add Velveeta.  Stir until cheese melts.  Stir in ham.

Lay one pie crust inside prepared pie plate.  Pour in filling.  Top with second crust; seal edge and flute.  Cut slits in several places in top crust.

Bake for 30 minutes or until crust is golden brown.  Let stand 10 minutes before cutting and serving.  Cut into wedges.

Makes 8 servings.

The filling before baking.

 This pie is so good!  The ham and cheese and veggies all go together so well.  It's a combo made in heaven.  A nice twist on the usual pot pie.  Perfect comfort food for these cold winter days that we are still suffering through.  And a great way to use up those ham leftovers you will have in a few weeks after Easter!

Here are a few more pies (both savory and sweet) for your Pie Day perusal:

Sweet:
U.S.S. Missouri Buttermilk Pie
Caramel Pecan Pie
Pumpkin Crisp Pie
Apple Pie with Cheddar Crust and Bacon Streusel
Kiwi Lemon Pie
No-Bake Blackberry Cream Pie
No-Bake Fresh Strawberry Pie
Peppermint Chocolate Pudding Pie

Savory:
Black Bean Tortilla Pie
Irish Cottage Pie
Spaghetti Pie
Roasted Asparagus and Mushroom Quiche
Butternut Garlic Quiche
Broccoli Cheddar Quiche
Spinach Cheese Quiche with Potato Crust