Individual Cheesy Crust Ham Pies

One of the reasons I like making a big ham – besides eating it – is to have the leftovers for soups and casseroles. I found this simple and tasty ham pot pie with a cheesy, biscuity crust from Cook’s Illustrated Lost Recipes Cookbook, adapted it to make it in easy-to-serve individual sizes and it’s become one of our favorite dishes.  The combination of creamy peas, green beans, and ham topped with the flaky, crispy, cheesy crust creates a healthy, from scratch “comfort food” that reappears on our menu regularly.

This recipe is as simple as any type of pot pie: the filling consists of an easy white sauce which includes onions, vegetables like peas, mushrooms and green beans, and leftover ham chunks.

What is different is the crust and the addition of cheese. Since it’s made in a food processor, it comes together quickly. To make easy tops for the ramekins I used, I gently rolled the dough between wax paper and then used a biscuit cutter to cut the dough into circles which I placed on the filling in each ramekin.

Using a 3-inch cutter, I covered 1-cup sized ramekins with one piece, while a 1-inch cutter was used to make smaller circles for a larger-sized portion.

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[recipe]

Individual Cheesy Crust Ham Pot Pies

Adapted from: Cook’s Illustrated Lost Recipes 
Filling:

• 3 TB butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 lb. sliced mushrooms (optional)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dry mustard
• 1/4 cup flour
• 2 cups milk
• 2 cups cooked, chopped ham
• 1 cup frozen peas
• 1c. chopped, cooked green beans (or frozen)

Dough:

• 1 cup flour
• 1/4 tsp. cayenne pepper (or to taste)
• 6 TB. butter, softened
• 1 cup shredded cheddar cheese (sharp will give extra flavor)

1. Heat oven to 375 degrees. Melt the butter in a large skillet over medium-high heat; add onion and cook until soft, about 3 minutes. Add the mushrooms, if using, and garlic – cook for another few minutes.
2. Stir in the salt, pepper, flour and mustard and cook about 1 minute. Slowly stir in the milk and cook until slightly thickened, about another 5 minutes.
3. Add ham, peas and green beans, stir well and transfer to 8 1-cup ramekins (you can make this in a 13×9-in baking pan, if you don’t have ramekins). Set aside.
4. Pulse the flour and cayenne in a food processor; add the butter (room temperature is best) and pulse until the flour resembles course cornmeal.
5. Transfer dough to a floured work surface, sprinkle with the cheese, and knead until the dough can be formed into a ball (note: it may look too dry, but after a few minutes kneading it will come together).
6. Roll dough out between wax paper to about 1/4″ thickness and cut into rounds with biscuit cutters. Re-roll until the crust is used up.
7. Place crust pieces on top of the filling in the ramekins (it’s okay for the filling to showing through).
8. Bake until filling is bubbling and top is golden brown, about 20-25 minutes for 1-cup ramekins (30-35 minutes for a large baking dish).
9. Let cool for 5 minutes before serving.

Makes about 6 servings

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