Not Your Classic Ham Pot Pie Recipe

"What a great way to use up that leftover baked ham; however, you can always pick up a thick slice of ham from the deli. The cauliflower and broccoli really add a nice twist to this pot pie recipe. And don't be afraid to mix up the cheese. I like swiss, but I have used a mix of swiss and cheddar, and even provolone too. For the pie crust ... you can easily make your own, but I took the easy way out and got a refrigerated pie crust. This was given to me by a good friend; the recipe appeared in a Church Cookbook from Ocala, FL. Sometimes, I find that those books, have some of the best recipes."

Step by Step Method

Step 1

Ham ... I like to use leftover ham; but, using a thick cut deli slice works just fine. Make sure to dice in small bite size pieces.

Step 2

Broccoli and Cauliflower ... Fresh or frozen, I have used both. Honestly, the frozen seems to work just as well, and easier. Make sure to completely thaw and drain, you don't want any excess water in your pie. Then, dice into bite size pieces. You don't want any large pieces. Also, I try to use the florets of both the broccoli and cauliflower; but, don't throw away those stems. They make an awesome soup.

Step 3

Filling ... Add the cream cheese to a microwavable bowl and cook 1 minute on medium heat until melted, stirring every 10-15 seconds. I like to use a large bowl, so I can add all the other ingredients to the same bowl. Once the cheese is melted, and still warm; add the ham, broccoli, cauliflower, mushrooms, scallions, cheese, salt, and pepper; and toss to combine. Try not to over mix, so you don't break up the broccoli or cauliflower.

Step 4

Note: If you can't find the onion chive cream cheese, you can make your own. Eight (8) oz cream cheese, softened, 1 tablespoon dried chives, 1 teaspoon onion powder.

Step 5

Pie ... I like to use a pie plate; but, you could also use a small casserole dish, or individual ramekins. Spray with a nonstick spray, and add the filling.

Step 6

Crust ... Unroll your refrigerated pie crust and let it set on the counter to take the chill off. Then, roll it out lightly on a floured surface to press the seams together. Then top your pie with the crust. I like a rustic edge (simply pinched), but you can finish off the edge however you like. Make sure to cut off any excess dough. You can use the excess dough to make a decorative leaf, initial, or use a cookie cutter to make something to top the pie, that is up to you. And, make sure to cut a few slits in the crust so it can vent. Mix the egg and water together, and brush the crust. This will help it brown up; and, create a nice shiny crust.

Step 7

Bake ... Set the pie on a sheet pan (in case it spills over), in a 400 degree oven, on the middle shelf; and, bake for 30-40 minutes until golden brown. A pie plate will cook a bit quicker than a deeper casserole dish.

Step 8

Serve and ENJOY! ... Let the pie rest at least 5 minutes before serving. This is really nice served in individual ramekins, if you happen to have them. Finish with a salad for a nice easy dinner.