How to Cook a Ham and Cheese Pot Pie

by Jody Wagstaff

This is such a delicious way to use up leftover ham. The veggies can be interchanged with whatever you have available. Actually, swap the ham for any other leftover meat to or take out all the meat

Supplies

  • 3 Cups Left over ham
  • 6 Cups Garlic cloves
  • 1 Puff pastry (sheet)
  • ½ Onion
  • 2 Tablespoons Butter
  • ¼ Cups Flour
  • 3 Cups Milk
  • 2 Carrots
  • 1 Red or yellow pepper
  • 2 Portobello (or any mushroom)
  • 1 Cup Cheese (I used cheddar)
  • 1 Cup Broccoli florets
  • Salt and pepper
  • 1 Tablespoon Parsley (chopped)
  • Instructions

    Step 1

    Gather up your ingredients and lay them all out on your cutting board, only to move them off of it again after you take a picture of them.

    Step 2

    Preheat the oven to 375F

    Step 3

    Slice your onions, chop your garlic

    Step 4

    I don't need to show you how to chop each vegetable so here is a picture of them all chopped. Dice the peppers, carrots and mushrooms. Cut the broccoli into florets

    Step 5

    Saute the onions and garlic

    Step 6

    Add the butter.

    Step 7

    Once the butter is melted, add the flour.

    Step 8

    Work pretty quick at this stage so the flour doesn't burn. Make sure it doesn't stick to the pot. You want the flour to cook out just a bit but not brown.

    Step 9

    add the milk a 1/2 cup at a time.

    Step 10

    After each addition, allow the milk to be fully incorporated into the flour and onion mixture.

    Step 11

    Bring to a boil after each addition. It's imperative that you don't add the milk to quick. If you do, you will most likely get clumps of flour that won't smooth out.

    Step 12

    season with salt and pepper

    Step 13

    Dirty another pan and sautee the peppers, mushrooms and carrots. If someone else is cleaning, dirty more pans just for the hell of it.

    Step 14

    Now add your diced ham to the milk mixture ( béchamel sauce )

    Step 15

    Allow the ham to simmer in the sauce for about 2-5 minutes.

    Step 16

    Add the rest of the vegetables.

    Step 17

    Looking good. Remember to keep tasting. Taste and taste again. mmmm

    Step 18

    Add your grated cheese.

    Step 19

    Once she's all mixed up, add the broccoli.

    Step 20

    There ya have it. The filling is done. Double check your seasoning and take it off the heat. If your not cooking the pot pies right away, lay this mixture out on a tray and allow it to cool.

    Step 21

    I'm cooking right away so i've placed the mixture directly into these soup cups.

    Step 22

    Cut out circles of puff pastry just larger than the rim of the bowl .

    Step 23

    Add a couple slits to vent the pie while cooking .

    Step 24

    I put a little egg wash around the rim of the cup to stick the pastry good along the sides. Then topped each one with chopped parsley, fresh pepper and sea salt.

    Step 25

    This recipe makes quite a bit so this plate full went into the fridge to cool down for another larger pie. Although, you could just use all the filling for individual Pot pies.

    Step 26

    30-40 minutes later -- These bad boys were bubbling away with a nice and crispy top on em. Make sure to cool them about 5 - 10 minutes before eating them. Otherwise you may burn your tongue.

    Step 27

    Pour yourself some wine or OJ or whatever the heck you like to drink and sit down to your leftover masterpiece.

    Step 28

    mmmm every fork full is loaded with flavour. Enjoy!

    Step 29

    Oh yea.. I put the rest of the filling into a frozen pie shell and topped it with puff pastry. My son decided it needed a happy face because it was so tasty.

    Step 30

    Thanks for taking the time to check out my recipes. Don't forget to boost my ego with a "❤️" or a "follow". Lots more recipes to come.. Ps check out some of my mixes at www.soundcloud.com/urban-scout