Ham and Green Bean Pot Pies


Recipe by Deanna Segrave-Daly, RD, LDN

Makes 12 pies


2 tbsp olive oil
2 garlic cloves (minced)
6 oz lean cooked ham (diced; about 1 ¼ cups)
2 tsp fresh thyme (or ¾ teaspoon dried thyme)
1⁄4 c white whole wheat flour
2 1⁄2 c low fat milk
1⁄4 tsp black pepper
1⁄4 tsp salt
1 egg (whisked)
1 (9 oz.) pie crust (at room temperature)

In a large pot, heat olive oil over medium heat. Add garlic and ham, sauté for 2 minutes, stirring frequently. Add green beans, corn and thyme, sauté for another minute. Stir in flour, coating all the vegetables and cook for another 2 minutes, stirring often. Mix in milk, pepper and salt; stir and cook for about 6 minutes or until mixture thickens. Remove from heat.

Preheat oven to 375oF.  Spoon ham and vegetable mixture into eight 5-ounce ramekins. Brush whisked egg over lip of each ramekin. 

On a floured surface, roll out pie dough into a 12 x 6-inch rectangle. Cut into eight 3 x 3-inch squares. Drape each square of dough over each ramekin, crimping and sealing to the lip. Brush the remaining egg wash over top each piece of dough. Make several slits on top of each dough piece.

Place ramekins on a baking sheet with a lip (like a jelly roll pan) into the oven. Cook for 35 – 40 minutes or until crust is golden brown. Remove from oven and let cool 10 minutes before serving.

Serving suggestions: These individual pot pies are elegant enough for an intimate Easter dinner, but also a convenient way to use your leftover Sunday ham. Swap in Libby’s® Mixed Vegetables or Peas & Carrots if you prefer.

Cost Per Serving: $1.06

Total Cost For Recipe: $8.47

Nutrition Facts Per Serving:

Calories: 242, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 38mg, Sodium: 416mg, Carbohydrates: 27g, Dietary Fiber: 2g, Protein: 10g, Vitamin A 5% DV, Vitamin C 7% DV, Calcium 11% DV, Iron 3% DV