Ham Pot Pie
A golden brown puff pastry crust tops a creamy ham and vegetable filling to create an easy to make comfort food meal the whole family will enjoy.
Equipment
- 12 inch Cast iron skillet
Ingredients
- 6 tbsp butter
- ½ large onion, diced
- ⅓ cup flour
- 14.5 oz chicken broth
- 2 cups milk
- 6.5 oz can sliced mushrooms, drained
- 10 oz bag frozen peas and carrots
- 2 cups ham, diced
- ¼ tsp fresh rosemary leaves, roughly chopped
- salt & pepper, to taste
- 1 pkg frozen puff pastry, thawed
- 2 tbsp milk
Instructions
- Preheat oven to 375℉.
- Melt butter over medium heat in a large cast iron skillet.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Sprinkle flour in the pan and stir to combine with onions and butter. Cook for about a minute to cook off the raw flour taste.
- Whisk in chicken broth to combine.
- Whisk in milk to make a smooth gravy.
- Bring to a simmer and cook until sauce thickens.
- Add the diced ham, frozen peas and carrots, sliced mushrooms, and the chopped rosemary.
- Stir to combine and cook over medium heat until heated through, about 3-4 minutes.
- Taste and season with salt and pepper.
- Roll out puff pastry dough and using a sharp knife, cut dough into small rectangle shapes.
- Place the rectangles on top of the ham filling in the skillet to cover, forming a top crust.
- Brush puff pastry dough with milk.
- Transfer skillet to preheated oven.
- Bake for 35-45 minutes or until crust is golden brown and filling is bubbly and piping hot.
- Remove from oven and let rest for 10 minutes before serving.