Farmer’s Ham and Cheesy Vegetable Pies
A great way to use up any leftover ham!
Serves: 4
Cook Time: 20 Minutes
Ingredients
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2 cups Smithfield Ham, diced
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Pie crust for 1 (9 inch) pie crust
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1/2 tablespoon vegetable oil
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1 bag frozen mixed vegetables
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1 large potato, diced
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1/2 onion, finely diced
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1/2 teaspoon salt (omit if using country ham)
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1/4 teaspoon thyme
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1/4 teaspoon black pepper
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1 1/2 cups milk
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1 can cream of chicken soup
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1 cup cheddar cheese, shredded
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5 tablespoons butter, cubed
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1 egg, beaten with 1 tablespoon water to make an egg wash
Steps
Preheat oven to 400 degrees F. Spray 4 individual casserole dishes with non-stick cooking spray and place on a foil lined baking tray and set aside. In a medium saucepan, pour the vegetable oil and saute the onion until translucent. Add the vegetables, potato cubes, salt and thyme. Stir to mix. Add in the milk and cream of chicken soup,cheese and ham. Heat until slightly thickened and heated through. Ladle ham mixture into the casserole dishes. Dot the top of each dish with butter. Using a ring mold or biscuit cutter 1/2 inch larger than the diameter of the casserole dishes cut out 4 round disks from the prepared pie crust. In the center of each disk cut out a 1" diameter hole. Lay each pie crust disk on the casserole dishes centering the hole. Press the overhanging crust down the sides of the dish. Brush the pie crust with the egg wash and bake for 20 minutes.
This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.
