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Country Ham Pot Pie with Leek and Asparagus

For the pie crust:

- 300g all-purpose flour (2.5 cups)

-150g lard (2/3 cup)

- 3/4 tsp salt

- cold water as needed

For the pot pie:

- 1 lb ham steak

- 1 leek, white parts sliced thinly (or substitute onion)

- 1-2 tbsp chopped garlic

- any seasonal vegetables (asparagus, peas, squash, mushroom, carrot, celery, etc)

- 1/3 cup all purpose flour

- 2 cups chicken stock

- 1/2 cup cream, milk, or half and half

- some fresh, chopped parsley

- salt to taste


- Preheat oven to 425F.

- In a food processor add all the pie crust ingredients until the dough comes together. Divide into two equal pieces, roll into a ball, then flatten into a disc and refrigerate until ready to fill the pie.

- Sauté onions until softened, add cubed ham and vegetables (not peas yet) and cook for a few minutes.

- Add garlic and flour, cook for 1 minute.

- Add chicken stock and milk (or cream) slowly, whisking to prevent lumps. Cook until it thickened, then add peas.

- Place one pie crust on the bottom of a pie dish, pour in the pot pie filling, then cover with the second crust. Crimp edges and brush with egg wash.

- Bake for 30 minutes or until crust is golden brown.


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