Ingredients

The following ingredients have 8 Servings
  • 2 prepared pie crusts
  • 4 baby red potatoes (about 1/2 pound)
  • 1/2 sweet onion, diced
  • 1 stalk celery, sliced
  • 2 garlic cloves, minced (1 teaspoon)
  • 1 16-ounce bag frozen mixed vegetables
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup almond milk
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 – 2 1/2 cups chopped cooked ham
  • 1 large egg

Instruction

  • Heat a large skillet to medium-high. Add olive oil, potatoes, onion, celery and garlic. Sauté, stirring occasionally, for about 5 minutes.
  • Add frozen vegetables and cook until no longer frosted.
  • Sprinkle flour over vegetables and stir until evenly coated. Cook until the flour absorbs the liquid and has dissolved.
  • Slowly stir in chicken broth, almond milk, salt, pepper & thyme.
  • Simmer until sauce has thickened, about 5 minutes.
  • Stir in the chopped ham.
  • Place bottom pie crust into a 9-inch pie plate. Transfer filling into the crust. Top with other pie crust and crimp the edges together.
  • In a small bowl, whisk egg with 2 tablespoons water and brush onto the top pie crust.
  • Bake for 45 – 50 minutes, or until the internal temperature of the pot pie reaches 165˚F and the pie is golden in color.