Ham Pot Pie

 Instead of making the usual Chicken Pot Pie, try switching the chicken to ham instead. It makes for a delicious alternative main meal idea. 

Ingredients

1/4 c. butter
1 onion, chopped
1 stalk celery, chopped
1/4 c. flour
1/2 tsp. garlic powder
1 tsp. thyme
1 c. chicken stock
1/2 c. heavy cream or evaporated milk or whole milk
2 c. cooked ham, cut into small pieces
1 2 c. mixed frozen vegetables
1 can croissant dough
1 c. cheddar cheese, shredded

Directions

Heat oven to 350°. Grease an 8 x 2-inch deep pie plate.

Melt butter in a heavy cast iron skillet over medium heat.  Add the onions and sauté the onions until translucent. 

Mix in the flour.  Cook and stir the flour for about 2 minutes, and it should have a golden brown color.  This removes the flour taste.

Gradually whisk in the chicken broth and cream.  Continue to stir until the mixture thickens. 

Add the garlic powder, thyme, ham and frozen mixed vegetables. Mix well and cook until the vegetables are warm.

Pour into prepared pie pan, or you can leave the mixture in the cast iron skillet if it is ovenproof.  Top with 1 cup shredded cheese.

Open the can of croissant dough. Gently unroll out the croissant dough and place the croissants on top of the ham pot pie. Seal or crimp the edges to keep the bubbling sauce from bubbling out.

Place the pie pan on a baking sheet to keep your oven clean if any of the pie bubbles out. 

Bake for 35 to 40 minutes, or until the dough is browned  and the pie is bubbly hot.