Flakey Buttery Ham Pot Pie (Print-Friendly Version)
Creamy ham, vegetables, and cheddar in a crisp buttery crust—warm, savory, and fit for sharing.
# Ingredients List:
→ Filling
01 -
480 g ham, diced into bite-sized pieces
02 -
320 g mixed vegetables, frozen
03 -
1/2 medium onion, diced
04 -
240 ml chicken stock
05 -
120 ml heavy cream
06 -
32 g all-purpose flour
07 -
1/2 teaspoon garlic powder
08 -
1 teaspoon dried thyme
09 -
60 g unsalted butter
→ Topping
10 -
1 can prepared crescent dough
11 -
110 g shredded cheddar cheese
# How to Make It:
01 -
Set the oven to 175°C to ensure even baking.
02 -
Melt butter in a frying pan over medium heat. Add diced onion and sauté until translucent.
03 -
Add flour to the pan and cook, stirring continuously, until the mixture turns a light golden brown.
04 -
Gradually whisk in chicken stock and heavy cream. Stir constantly until the sauce thickens. If too thick, incorporate additional chicken stock by the tablespoon.
05 -
Stir in diced ham, garlic powder, dried thyme, and mixed vegetables. Mix thoroughly and transfer the filling to a greased pie dish.
06 -
Sprinkle three-quarters of the shredded cheddar evenly over the filling.
07 -
Tear the crescent dough into pieces and arrange over the filling to cover.
08 -
Distribute the remaining shredded cheddar on top of the dough.
09 -
Place the dish on a baking sheet to catch any overflow. Bake for 35–40 minutes or until the pastry is golden and the filling is bubbling.
10 -
Remove from the oven and allow to cool slightly before portioning and serving.
# Extra Tips:
01 -
If the sauce thickens excessively, add chicken stock or water by the tablespoon to achieve desired consistency.
02 -
Pie crust may be used instead of crescent dough for the pastry topping.
03 -
A ham steak works well if leftover ham is not available; dice before use.
04 -
Brushing melted butter over the freshly baked pastry intensifies its flavor and imparts extra richness.