Ham Pot Pie
Ingredients
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1 egg beaten together with 1 tablespoon water
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2 refrigerated pie crusts
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1 1/2 cups frozen corn, thawed
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3 cups diced ham
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1 cup milk
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1 1/2 cups chicken broth
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1/2 cup all-purpose flour
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1/4 tsp. poultry seasoning
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1/4 tsp. dried thyme
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1/2 tsp. black pepper
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1 tsp. salt
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2/3 cup diced onion
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1/2 cup salted butter
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1 cup peeled and diced potato
Method
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01Preheat oven to 425℉.Place potatoes in a small saucepan. Cover with water and bring to a boil. Simmer for 5 to 8 minutes to soften. Drain.
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02Melt butter in a large skillet. Add onion and cook for 3 to 4 minutes.
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03Add salt, pepper, thyme, and poultry seasoning.
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04Sprinkle flour into skillet and cook and stir for 1 minute.
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05Gradually whisk in chicken broth and then milk. Add corn and potatoes. Let mixture simmer for several minutes to thicken.
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06Stir in ham. Check for seaosning and add more salt and pepper if desired.
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07Fit one piecrust into the bottom of a deep dish 9-inch pie pan. Pour in filling.
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08Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
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09Brush the top with egg mixture. Cut 3 or 4 slits with a knife in the middle to let steam escape.
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10Place on a baking sheet and bake for 30 minutes.
