Ham and Cheese Pot Pie
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
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.
Here are a few more pies (both savory and sweet) for your Pie Day perusal:
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
Black Bean Tortilla Pie
Irish Cottage Pie
Roasted Asparagus and Mushroom Quiche
Butternut Garlic Quiche
Broccoli Cheddar Quiche
Spinach Cheese Quiche with Potato Crust