Print

Turkey Ham Pot Pies: A Delicious Twist on a Classic Comfort Food

Print Recipe

This Turkey and Ham Pot Pie features a comforting mix of tender turkey, savory ham, and mixed vegetables, all encased in a flaky pie crust. It’s a perfect way to use up leftover turkey, creating a hearty and creamy dish that the whole family will love.

Ingredients

Scale
  • 2 cups cooked turkey, shredded or diced
  • 1 cup diced ham
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 package (2 sheets) refrigerated pie crusts
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large skillet, heat the olive oil and butter over medium heat until melted and hot.
  2. Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
  3. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
  4. Add the diced ham to the skillet and cook for another 2-3 minutes, allowing it to brown slightly.
  5. Sprinkle the flour over the mixture and stir well to combine, cooking for about 1-2 minutes to eliminate the raw flour taste.
  6. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer.
  7. Once the mixture starts to thicken, add the milk and stir until fully incorporated.
  8. Add the shredded turkey, frozen mixed vegetables, dried thyme, dried rosemary, salt, and pepper. Stir well to combine all ingredients.
  9. Let the filling simmer for about 5-7 minutes, stirring occasionally, until the vegetables are heated through and the mixture is thick and creamy. Remove from heat and set aside to cool slightly.
  10. Preheat your oven to 400°F (200°C).
  11. Unroll the refrigerated pie crusts on a clean, flat surface. If using a rolling pin, roll out the crusts slightly to fit your pie dishes.
  12. Using a round cutter or a sharp knife, cut out circles from the pie crusts that are slightly larger than the diameter of your individual pie dishes or a large pie dish, depending on your preference.
  13. Place the pie crusts into the pie dishes, pressing them gently against the bottom and sides. Trim any excess crust hanging over the edges.
  14. Using a fork, poke holes in the bottom of the crusts to prevent bubbling during baking.
  15. Once the filling has cooled slightly, spoon the turkey and ham mixture evenly into the prepared pie crusts, filling them to just below the rim.
  16. Take the remaining pie crust circles and place them over the filled pies. Press the edges of the top crust against the bottom crust to seal. You can crimp the edges with your fingers or a fork for a decorative touch.
  17. Cut a few slits in the top crust to allow steam to escape during baking. This will help prevent the crust from becoming soggy.
  18. Brush the top crusts with the beaten egg to give them a golden color when baked.
  19. Place the assembled pot pies on a baking sheet to catch any drips that may occur during baking.
  20. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
  21. Check the pot pies after 20 minutes; if the crust is browning too quickly, cover the edges with aluminum foil to prevent burning.
  22. Once baked, remove the pot pies from the oven and let them cool for about 10 minutes before serving. This will help the filling set slightly and make them easier to eat.

Notes

  • Feel free to customize the filling with your favorite vegetables or herbs.
  • Leftover pot pies can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Find it online: https://anasrecipes.com/turkey-ham-pot-pies/