Ham Pot Pie

Ham Pot Pie
  • Prep Time: 25
  • Total Time: 60
  • Servings: 6

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About this Recipe


2 Tenderflake® Frozen Deep Dish Pie Shells, defrosted
2 cups (500 mL) Frozen mixed vegetables
1 (10 oz/284 mL) Can cream of chicken soup
Salt and pepper
1 cup (250 mL) Grated Cheddar cheese
1/2 cup (125 mL) Frozen hash brown potatoes
1 (175 g) Package Maple Leaf® Natural Selections® Uncured Baked Ham, diced


PREHEAT oven to 400°F (200°C).

REMOVE one pie shell from the foil container. On a lightly floured work surface, using a lightly floured rolling pin, roll to flatten. Set aside.

COOK vegetables in boiling water for about 2 minutes. Rinse with cold water to stop the cooking process and drain thoroughly. Combine with canned soup and season with salt and pepper.

SPRINKLE half the grated cheese over the bottom of the pie shell. Add ham and potatoes. Add remaining cheese then vegetable and soup mixture. Cover with the second pie shell. Seal and flute the edges. Cut 2-3 slits in top to allow steam to escape.

BAKE in preheated oven for 10 minutes. Reduce heat to 350°F (180°C) and continue baking for 25-30 minutes or until pastry is golden and the filling is bubbly.


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