This ham pot pie is creamy, cheesy, loaded with ham and veggies, and topped with buttery crescent roll dough that bakes up golden and flaky.
WHY YOU'LL LOVE THIS RECIPE
Frozen veggies makes this recipe easy, the roux creates that creamy filling, cheddar adds richness, and the dough topping gives you a crust that’s buttery and satisfying.
INGREDIENTS
Here is everything you need: Ham, Frozen vegetables, Onion, Chicken stock, Heavy cream, All-purpose flour, Garlic powder, Salt, Pepper, Thyme, Butter, Crescent dough, and Cheddar cheese
Preheat oven to 350°F. Grease a pie dish and set aside. Place a baking sheet on the lower rack to catch spills.
STEP 1: PREHEAT
STEP 2: SAUTÉ ONION
In a large pan over medium heat, melt butter. Add diced onion and sauté until softened, about 3 to 4 minutes.
STEP 3: MAKE THE ROUX
Sprinkle in flour and stir constantly until it turns light golden brown. This takes about 1 to 2 minutes.
STEP 4: ADD STOCK AND CREAM
Slowly add chicken stock while stirring, then add heavy cream. Stir until thickened and smooth. Bring to a gentle simmer.
STEP 5: ADD FILLING INGREDIENTS
Stir in ham, garlic powder, thyme, salt, pepper, and frozen vegetables. Mix well and simmer briefly until everything is coated and hot.
STEP 6: ASSEMBLE THE POT PIE
Pour filling into the greased pie dish. Top with 3/4 of the cheddar cheese, saving the rest for later.
STEP 7: ADD CRESCENT TOPPING
Unroll crescent dough and press the seams together to make one sheet. Lay over the filling. Cut a vent slit in the top. Sprinkle remaining cheddar on top.
STEP 8: BAKE
Bake on a baking sheet for 30 to 35 minutes, or until the crescent topping is cooked through and golden and the filling is hot and bubbly. Let rest 10 minutes.
STORAGE TIPS
Cover leftovers in a fridge for 4 days. You can also freeze the filling separately from the dough. Reheat in an oven at 350°F until warmed.
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