With the crispness of fall in the air, there’s nothing quite like the comfort of a warm, hearty chicken and ham pot pie to bring everyone together around the dinner table. The aroma of the tender chicken melding with the savory combination of ham and fresh vegetables fills the kitchen like a warm hug, instantly making you feel at home. My family often finds themselves reminiscing about the satisfying crunch of the perfectly baked flaky crust that encases a dreamy creamy filling. It’s the kind of meal that not only nourishes the body but also nurtures the soul. As you dig into this pot pie, you can savor the layers of flavor, texture, and warmth that make it a beloved classic. You may also find Smothered Steak With Creamy Mashed Potatoes And Green Beans useful.
Why You’ll Love This Recipe
This chicken and ham pot pie is not only scrumptious but also versatile. You can create it with leftover meats or adjust the vegetables to suit your family’s taste. The rich and creamy filling is complemented perfectly by the flaky golden crust, which adds just the right amount of crunch. Plus, it’s an excellent way to incorporate seasonal vegetables or even use up whatever you have in your fridge. If you’re looking for a dish that feels both homey and satisfying while also being a feast for the senses, this is it! You may also find Chicken And Ham Pot Pie With Creamy Vegetable Filling useful.
How to Make
Found this in my grandmother’s recipe box dated 1962. She circled it three times and wrote ‘keeper’ in the margin. This chicken and ham pot pie has stood the test of time for a reason. Let me walk you through how to create this delightful dish in your own kitchen! You may also find Cilantro Lime Roasted Chicken With Creamy Mashed Potatoes And Pan Gravy useful.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup diced ham
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 1 pie crust (store-bought or homemade)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Directions
- Preheat your oven to 425°F (220°C).
- In a skillet over medium heat, melt the butter and whisk in the flour to create a roux. Cook for about 1 minute until the mixture is golden and bubbly.
- Gradually add in the chicken broth and heavy cream while stirring constantly to avoid lumps. Cook until the mixture thickens, about 4-5 minutes.
- Stir in the shredded chicken, diced ham, mixed vegetables, onion powder, garlic powder, black pepper, salt, and parsley. Let the filling simmer for an additional 5 minutes.
- Pour the creamy filling into a 9-inch pie dish lined with one pie crust. Top with another pie crust, sealing the edges and creating slits for steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and flaky.
- Remove from the oven, let it cool slightly, then serve warm and enjoy!
How to Serve
Found this in my grandmother’s recipe box dated 1962. She circled it three times and wrote ‘keeper’ in the margin. For a complete meal, serve this pot pie with a simple side salad drizzled with a light vinaigrette. The fresh crunch of the salad balances the creamy richness of the pie, making every bite delightful.
How to Store
Found this in my grandmother’s recipe box dated 1962. She circled it three times and wrote ‘keeper’ in the margin. To store any leftovers, let the pot pie cool completely before covering it with plastic wrap or aluminum foil. It can stay in the refrigerator for up to 3 days. For longer storage, consider freezing it before baking – just wrap it well and bake from frozen, adding approximately 10 minutes to the baking time to ensure it heats through.
Tips for the Best Results
- For a slightly richer flavor, you can use half and half instead of heavy cream in the filling.
- Experiment with different types of vegetables based on what you have available. Green beans, mushrooms, or even diced potatoes make great additions.
- Be sure to seal the pie edges well to keep the filling from leaking out during baking.
- If you’re in a time crunch, feel free to substitute store-bought pie crust for homemade.
Variations
If you’re looking to switch things up, try adding some herbs like thyme or rosemary for an aromatic twist. Or mix in some cheese, such as cheddar, into the filling for a cheesy version of this classic recipe. Another fun variation is to create a mini pot pie by using muffin tins for individual servings, perfect for dinner parties or lunchboxes!
FAQs
Can I make this pot pie in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. When ready to serve, assemble the pie and bake as directed.
What can I substitute for chicken?
Feel free to replace the chicken with turkey for a post-holiday meal option. You may also try using vegetables alone for a vegetarian version.
Can this recipe be frozen?
Absolutely! You can freeze the unbaked pie or the baked leftovers. Just ensure it’s properly covered to prevent freezer burn, and thaw in the refrigerator before baking.
Conclusion
Pot pie has a wonderful way of bringing comfort and a sense of home, especially during cooler months. If you’re interested in exploring more about this subject, check out this insightful resource on the art of pie-making here. Enjoy your cooking adventure, and may each bite of your chicken and ham pot pie be as delightful as the cozy memories it creates!
Chicken and Ham Pot Pie
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a skillet over medium heat, melt the butter and whisk in the flour to create a roux. Cook for about 1 minute until the mixture is golden and bubbly.
- Gradually add in the chicken broth and heavy cream while stirring constantly to avoid lumps. Cook until the mixture thickens, about 4-5 minutes.
- Stir in the shredded chicken, diced ham, mixed vegetables, onion powder, garlic powder, black pepper, salt, and parsley. Let the filling simmer for an additional 5 minutes.
- Pour the creamy filling into a 9-inch pie dish lined with one pie crust.
- Top with another pie crust, sealing the edges and creating slits for steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and flaky.
- Remove from the oven, let it cool slightly, then serve warm and enjoy!