It just doesn't get much better then Cheesy Ham and Broccoli Pot Pie. The cheesy gravy, veggies loaded with lots of broccoli, and flaky tender crust makes my taste buds do a happy dance.
What I love most about Cheesy Ham and Broccoli Pot Pie is it's a great way to use up leftover ham from the holidays. I'm always looking for different ways to use up the leftovers so the kids don't become board. If I'm not lucky enough to have leftover ham I will use a ham steak.
Either way it's a must make!
First you'll need 1 recipe for t. Divide the dough into 5 equal sized disks and refrigerate for 30 minutes or dough can be kept up to 3 days in the refrigerator until ready to use.
In a large pan or pot melt 1 tablespoon Butter and 2 tablespoons Extra Virgin Olive Oil over medium-high heat. Add 1 Medium Sized Onion Chopped Fine and sauté until onion starts to caramelize.
Stir in 3 whole Carrots Diced, 2 stalks Celery Diced, 1 teaspoon Rosemary, and 1 teaspoons Thyme. Cook until fragrant.
Sprinkle 2/3 cups All-Purpose Flour over the top, and stir until well combined.
Slowly stir in 2 cups Chicken Stock until smooth. Bring to a simmer and cook until thickened.
Slowly stir in 1 cup Milk, and stir well. Cook for 1 minute.
Stir in 2 cups Shredded Cheddar Cheese, and 2 cups Bite Size Broccoli Florets.
Taste sauce and salt if needed. Between the chicken stock, cheese, and ham, I find I usually don't need salt.
Preheat oven to 375 degrees. Divide Chicken Filling evenly between 5 (9.5oz) Oven Safe Ramekins.
Roll each Flaky Pie Crust disk into a circle about 3 inches wider then each ramekin.
Press dough against filling and flute edge as desired anchoring dough to inside of ramekin to prevent shrinking.
Each bite of deliciousness is filled flaky pastry crust, ham, broccoli, veggies, and lots of cheesy sauce. The family will love it!