Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 celery stalk diced
- 1 large russet potato peeled and diced
- 1 large carrot peeled and diced
- 2 cups diced cooked ham
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 1/4 cups milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 2 9-inch unbaked pie crusts rolled out
- 1 large egg beaten, for egg wash
Instructions
- Preheat your oven to 350°F. In a medium pot, heat olive oil over medium heat. Add the diced onion, garlic, and celery. Sauté until soft, about 3-4 minutes.
- Add the diced potato, carrot, and ham to the pot. Stir and cook for about 3 minutes. Sprinkle the flour over the mixture and cook for an additional 2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth and milk while stirring continuously. Allow the sauce to thicken, about 3-5 minutes. Season with dried thyme, dried rosemary, onion powder, salt, and pepper. Stir in the frozen peas and corn. Remove from heat.
- Place one rolled-out pie crust in the pie dish and gently press it into the bottom and sides. Spoon the hot filling evenly over the crust. Cover with the second pie crust and press the edges to seal. Use a knife to cut a few small slits in the top for steam to escape.
- Brush the top crust with the beaten egg. Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 35-40 minutes. If the crust browns too quickly, cover it with foil and continue baking until the filling is done.
- Let the pie rest for 5 minutes. Serve warm.