This easy ham and veggie slab pie is the perfect make ahead recipe for a special dinner with your family. Break the prep work down into simple steps and have an amazing pot pie to toss in the oven at the last minute.
PREP TIME 35 minutesminutes
COOK TIME 45 minutesminutes
TOTAL TIME 1 hourhour20 minutesminutes
YIELD 12servings
Ingredients
1batch homemade buttery pie crustor a store bought prepared pie crust
2cupschopped pre-cooked hamperfect for using up leftovers from a holiday ham
2tbspolive oil
1onionchopped
1/4tspdried thyme
1/4cupall-purpose flour
2 1/2cupsmilk
1(10 oz) bag of frozen mixed vegetablescarrots, peas, corn, green beans
Instructions
Prepare your pie crust recipe of choice. Let it chill in the fridge.
To prepare the ham filling:
Chop the pre-cooked ham and set aside.
Add the olive oil to a large saute pan. Heat over medium-high heat. Add the chopped onion and saute until softened and translucent.
Add the thyme leaves and the flour. Stir for 1 minute until the flour is toasted and combined with the onion.
Pour in the milk and whisk it together with the flour and onions. Keep whisking until the sauce is thick and bubbly.
Remove from the heat and add the chopped ham and frozen veggies. Stir to combine.
Pour the filling into a casserole dish or storage container and let it cool down in the fridge.
Assemble the slab pie:
Divide your pie crust into two halves, one larger than the other. The larger portion will be the bottom crust. Roll out the pie crust and lay it in your pie pan.
Roll out the second dough ball to form the top crust.
Pour the COLD ham filling into the bottom crust. Spread it out evenly in the pan.
Top with the second pie crust. Crimp the edges together and use a sharp paring knife to slice venting holes along the top.
Place the whole pie back in the fridge to keep COLD until baking time.
To bake the slab pie:
Place a large cookie sheet upside down inside your oven on the same rack where you plan to bake the pie.
Preheat the oven to 375°F.
Place the COLD pie directly from the fridge onto the hot preheated cookie sheet inside the oven. Bake for 40 - 45 minutes or until the crust is golden brown and the filling is bubbly.
Recipe Notes
Make-Ahead Tips:Homemade pie crust can be made ahead and kept in the fridge for up to 5 days if you wrap it tightly in plastic wrap. It could also be frozen and then just thawed in the fridge overnight before rolling it out.The ham pot pie filling can be prepped up to 5 days in advance and stored in an airtight container in the fridge. It should be very cold before adding it to the rolled out pie crust.