DEE DEE'S SWISS HAM & POTATO POT PIE
Pot pie of any kind has been a favorite for as long as I can remember. Comfort food at best! And a great way to use up leftover ham during the holidays. There is just something about ham, swiss cheese, potatoes and cream that I love with a pinch of nutmeg. Nutmeg is optional but in my opinion adds to this dish. Hope you enjoy!
Provided by Diane Atherton
Categories Other Main Dishes
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease or spray appropriate size baking dish with cooking spray such as PAM. I used a 9 X 9-in deep baking dish.
- 2. Over a medium/low heat melt butter in large skillet; add onions. Cover and cook for 5 minutes. Add potatoes, carrots & celery; stir, cover and cook an additional 10 minutes.
- 3. Increase heat to meduim; stir in flour and then add chicken stock. Stir until mixture thickens; remove from heat and then stir in cream, ham and swiss cheese. Season to taste. Go light on the salt (if you use it at all) as the ham is salty. Nutmeg is optional but adds a great flavor. Pour into prepared baking dish.
- 4. Roll pastry out to size of dish; lay on top of ham and potato mixture. Brush top with milk. Cut a few slits in pastry.
- 5. Bake for 35 to 40 minutes until pastry has puffed and lightly browned.
HAM, LEEK & POTATO PIE
Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like
Provided by Jane Hornby
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
- Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
- Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
- Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Protein 18 grams protein, Sodium 1.84 milligram of sodium
HAM AND POTATO PIE
Make and share this Ham and Potato Pie recipe from Food.com.
Provided by BrendaM
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Scrub potatoes, pare and slice very thin.
- Put potatoes in a large glass bowl and cover with cold water; set aside.
- Prepare pie crust mix according to package directions; wrap in plastic and set aside.
- Using a food processor or food grater, coarsely grate Cheddar cheese. Put in a small bowl; add flour and toss to mix well.
- Preheat oven to 350°F.
- Lightly grease a shallow two quart oval, round or rectangular baking dish.
- Drain potatoes thoroughly; pat dry with paper towels. Alternately layer potatoes with sliced onion, ham and cheese-flour mixture, sprinkling with garlic, salt, pepper and nutmeg as you layer.
- Pour on milk; dot with butter and set aside.
- On a lightly floured surface, roll pastry out to a 15 x 11 inch rectangle, or a 13 inch circle, depending on the size and shape of your baking dish. Gently lift pastry and place on baking dish to cover potato mixture completely.
- Turn edges of pastry under and flute decoratively with your fingers. Cut four gashes in pastry to allow steam to escape while baking.
- Mix egg yolk with one tablespoon of the half and half cream; brush over the pastry to glaze.
- Bake 60 minutes or until pstry is golden brown and potatoes are done.
- Remove from oven; pour remaining half and half cream through the vents in the top of the pastry. Let stand 15 minutes before serving.
FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
SCALLOPED POTATOES AND HAM - PIONEER WOMAN
Once again Ree Drummond hits it out of the ballpark. This recipe is terrific and terrific for leftover holiday ham. Rich, creamy....just plain delish!! The only modification I made was that I added 1 Tbsp of garlic powder to the cream mixture for taste, feel free to add more. Definately give this one a try, you won't regret it.
Provided by Johnsdeere
Categories One Dish Meal
Time 1h20m
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a large casserole dish.
- Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
- Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.).
- Combine the two grated cheeses. Set aside.
- Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
- Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
- Cut into squares and serve. Sprinkle on chopped parsley if you'd like!
SWISS HAM AND POTATO SOUP
This is an easy soup recipe that I've been making since the early 70's. I love the flavors of the ham, swiss cheese and just a hint of nutmeg. This is a perfect soup for a chilly windy day. This was a favorite for my daughter and now she makes it for her family too. Hope you enjoy!
Provided by Diane Atherton
Categories Other Soups
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a medium saucepan over low heat, heat all ingredients, stirring occasionally. Be careful to not over heat. Heat just until hot and cheese is melted. Serve topped with cheese and/or real bacon bits.
- 2. Note: Don't leave the nutmeg out, I believe this is a key ingredient for the wonderful flavor of this soup.
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