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 (or any other vegetable you’re using that may need cooking first) and garlic – cook for another few minutes.
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.
Add the ham, peas and green beans. Stir together and transfer to 8 1-cup ramekins or a 13×9-in baking pan. Set aside.
Pulse the flour and cayenne in a food processor; add the softened butter and pulse until the flour resembles course cornmeal.
Transfer dough to a floured work surface, sprinkle with the cheese, and knead until the dough can be formed into a ball (it may look too dry, but after a few minutes kneading it will come together).
Roll the 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. Place crust pieces on top of the filling in the ramekins or baking dish (it’s okay for the filling to showing through).
Bake until filling is bubbling and top is golden brown, about 20-25 minutes for 1-cup ramekins or 30-35 minutes for the baking dish. Let cool for 5-10 minutes before serving.
*The vegetables (besides onion) are just a guide – use whatever you have on hand. Diced carrots (sauté with onion), chopped broccoli or cauliflower, corn, cut up asparagus, and chopped kale and spinach area all great.
Serving Size:1 cup
Keywords: ham, pot pie, ham pie, casserole, leftover ham, cheese, dinner, ramekins