Think Chicken Pot Pie, but with a bit of a flavor twist! Creamy veggie and ham filling wrapped up in a delightfully flaky crust. It's a perfect make-ahead dish and a great recipe to use up those odds and ends hanging around in your refrigerator. In fact, I'd keep this recipe in your back pocket around the holidays when you have bits of ham leftovers.
For this recipe in particular, I like to make sure the veggies are all chopped pretty fine. Doing so makes for better filling texture, ensures a bit of each veggie in every forkful, and highlights the ham the star of the dish!
Ham and Leek Pot Pie
Ingredients
For the crust
· 2 ½ cup flour
· ½ tsp salt
· 10 tbsp butter, chilled and diced
· ½ cup vegetable shortening, chilled and diced
· 6-10 tbsp ice water
For the pie
· 2 tbsp olive oil
· ½ large onion, diced
· 2 carrots, peeled and diced
· 1 stalk celery, diced
· 1 leek, diced and thoroughly washed
· 5 baby bella mushrooms, diced
· 1 gold potato, peeled and diced
· 1 ½ cup diced ham
· 2 tbsp fresh parsley, chopped
· 2 tsp fresh thyme, chopped
· 1 pinch cayenne pepper
· 1 tsp salt
· ½ tsp black pepper
· 2 tbsp flour
· 1/3 cup dry white wine
· 2 cups chicken stock
· ½ cup whole milk or cream
· 2 tbsp Dijon mustard
· 1 egg
For the crust… In the bowl of a food processor, pulse together the flour and salt. Add the chilled butter and shortening. Pulse until the mixture resembles coarse sand. Pulse in a tablespoon of water at a time until the dough begins to clump.
Turn the dough out onto the counter a form two, inch-thick disks. Wrap each in plastic and chill for at least 1 hour and up to a day.
For the pie… Heat the olive oil in a large skillet over medium low heat. Add the onion, carrots, celery, leeks, mushrooms, and potatoes. Cook until the onions are translucent. Add the parsley, thyme, cayenne, salt and pepper. Stir in the flour. Once all the veggies are coated in the flour, allow the flour to cook and toast for about 2-3 minutes. Add the wine while scraping the bottom of the pan. Once the wine has evaporated, add the chicken stock, milk, and mustard. Bring to a hard simmer and then reduce the temperature to low. Cover and simmer for at least 30 minutes until the veggies are soft. Remove from the heat and allow to cool to room temperature.
Preheat oven to 400F. Grease a deep, 9in pie dish.
Remove the pie crusts from the fridge. Lightly flour your work surface, rolling pin, and each piece of pie dough. Roll each disk into an even 12-13in circle. Work quickly so the butter remains cold.
Transfer one pie crust to the pie pan. Drape any excess dough over the edge of the pan. Fill the pie with the ham mixture. Carefully place the remaining dough disk over top of the filling. Using a butter knife, cut away any excess dough so that the crust meets the outer lip of the pan. Gently press the top crust to the bottom crust. Tuck the crust under itself to form a neat edge. Crimp the edge with your fingers or fork for a decorative border. Using a small paring knife, cut 3 1/2in incisions in the center of the pie to vent during baking.
Whisk together the egg with a splash of water. Brush the top of the pie crust. Do not drip down the edges of the pan otherwise the pie will stick. Place pie on a baking sheet lined with parchment paper.
Drop the oven temperature to 375F. Bake for 1 hour. If the crust is browning too quickly, cover loosely with foil. Allow to cool for 10-15 minutes before serving.
GF Friendly
Gluten Free Friendly!
I had greatest success with Better Batter gluten free flour blend. You can also substitute Cup4Cup.
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