Mini Ham and Leek Pot Pies (35-40 Minutes)

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These mini pies offer a delectable combination of sweet ham, sautéed leeks, tender peas, and a creamy sauce, all enclosed in a comforting pie crust. What sets this recipe apart is not only its incredible taste but also its ease of preparation. With straightforward steps, you can enjoy a dish that delivers comfort and satisfaction with every bite. Let’s get cooking!

Ingredients

Units Scale
  • 2 cups cooked ham, diced
  • 1 cup leeks, cleaned and sliced
  • 1/2 cup onions, finely chopped
  • 1/2 cup frozen peas
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1 package store-bought refrigerated pie crusts
  • 1 egg, beaten (for egg wash)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Begin by preheating your oven to 400°F (200°C).
  2. In a skillet, melt the butter over medium heat. Add the sliced leeks, chopped onions, and frozen peas. Sauté until the vegetables are tender, about 4-5 minutes.
  3. Sprinkle the flour over the sautéed vegetables and butter, stirring to create a roux. Cook for 1-2 minutes until the mixture is lightly golden.
  4. Gradually pour in the chicken or vegetable broth, stirring continuously to prevent lumps. Allow the mixture to gently simmer.
  5. Add the heavy cream to the sauce, stirring until it thickens. Season with salt and pepper to your taste.
  6. Incorporate the diced ham into the sauce, creating a flavorful filling. Remove from heat and set aside.
  7. Roll out the refrigerated pie crusts slightly and cut out circles slightly larger than the openings of your mini pie dishes.
  8. Line each mini pie dish with a pie crust circle, pressing gently to fit.
  9. Fill each mini pie crust with the ham and vegetable mixture.
  10. Place another pie crust circle on top of each dish, pressing the edges to seal.
  11. Brush the tops of the crusts with the beaten egg for a golden finish.
  12. Make several small slits on top of each pie to allow steam to escape during baking.
  13. Bake in the preheated oven for 15-20 minutes, or until the crusts turn beautifully golden and the filling is bubbling.
  14. Before serving, garnish with chopped fresh parsley.

Notes

Feel free to experiment with different vegetables like carrots or corn for added variety. You can also adjust the seasoning to match your personal taste preferences. Accompany the pot pies with a side salad or steamed vegetables for a well-rounded meal. Freeze any extra pot pies for future quick and delicious meals. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/mini-ham-and-leek-pot-pies-35-40-minutes/