Name: Ham and Mushroom Pot Pie
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 6
Ingredients: Farmland Cubed Ham, 16 Ounces; Unsalted Butter, 2 Tablespoons; Yellow Onion, Diced, 1 Cup; Carrots, Diced, 1 Cup; Celery, Diced, 1 Cup; Cremini Mushrooms, Quartered, 1 Pound; Red Potatoes, Diced, 1 Cup; Frozen Peas, 1 Cup; Fresh Thyme, Minced, 2 Tablespoons; Chicken Stock, 2 Cups; Cornstarch, 3 Tablespoons; Heavy Cream, 1/2 Cup; Unbaked Pie Crusts, 2; Egg, 1

Entree

Ham and Mushroom Pot Pie

Total Time1 hr 35 mins

Skill LevelIntermediate

Servings6

Rating

Total Time1 hr 35 mins

Skill LevelIntermediate

Servings6

Rating

Key IngredientCubed Ham, 16oz

AboutTake an adventurous route and surprise your family with golden, delicious Ham and Mushroom Pot Pie—our savory Cubed Ham, cremini mushrooms and tender veggies baked in a rich, creamy sauce. It’s a fresh, flavorful diversion worth celebrating!

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Key Ingredient

Cubed Ham, 16oz

16 ounces Farmland Cubed Ham

2 tablespoons Unsalted Butter

1 cup Yellow Onion, Diced

1 cup Carrots, Diced

1 cup Celery, Diced

1 pound Cremini Mushrooms, Quartered

1 cup Red Potatoes, Diced

1 cup Frozen Peas

2 tablespoons Fresh Thyme, Minced

2 cups Chicken Stock

3 tablespoons Cornstarch

1/2 cup Heavy Cream

2 Unbaked Pie Crusts

1 Egg

Key IngredientCubed Ham, 16oz

Directions

1Preheat the oven to 375ºF.

2Heat a Dutch oven over medium-high heat and add the butter.

3Add the ham and brown lightly, then add the onions, carrots, celery, and mushrooms. Sauté until the vegetables soften slightly.

4Press one of the pie crusts into a pie dish. Make several holes with a fork and bake for about 10 minutes or until just beginning to brown. Reserve.

5Add the potatoes, peas, thyme, and stock, and bring to a boil.

6Combine the cornstarch with 3 tablespoons of water and whisk into the ham mixture to thicken.

7Stir in the cream and remove from the heat.

8Place the ham and vegetable mixture into the par-baked pie shell and top with the remaining shell, crimping the edges to seal and cutting a few vents in the top.

9Bake for about 40-45 minutes or until golden brown.

10Remove from the oven and allow to rest for about 5 minutes. Serve warm.

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