We are marrying two Southern staples with this supper.
A comforting classic like apot pienever fails to satisfy on a cold fall or winter evening.
This pot pie takes inspiration from France, with a creamy sauce flavored with Dijon mustard and tarragon.
Credit: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely Food Stylist: Emily Nabors Hall
TarragonThis leafy green herb is known for its subtle licorice flavor.
Tarragon is an ingredient in many French dishes, but it can be a little polarizing.
Like cilantro, some people love it, and others hate it.
Credit: Antonis Achilleos
In small amounts though, it is fairly mild, with sweet, herby notes.
Dijon MustardDijon is a style ofmustardfrom the Dijon region of France.
It is paler than American yellow mustard and is made from white wine and brown mustard seeds.
Commercial brands may also contain vinegar, sugar, and salt, among other ingredients.
A well-known Dijon mustard brand is Grey-Poupon, which has been producing their mustard since 1866.
Whichever you choose, give a shot to buy it in blocks and grate it fresh.
Step 1.
Roll out the dough
Preheat the oven to 450F.
Grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet.
Placeparchment paper over the crust and fill with pie weights.
Par-bake until the crust is set and beginning to brown.
Cool with pie weights on a wire rack for 5 minutes, remove, then cool another 10 minutes.
Step 2.
Melt butter in a large skillet over medium-high.
Add onion; cook, stirring often, until soft and slightly brown.
Add carrots and cook until softened, followed by the broccoli and cauliflower, continuing to cook until tender.
Stir in ham, followed by the flour and cook for 1 minute.
Step 3.
Assemble and Bake
Sprinkle reserved cheese evenly over bottom of prebaked crust and pour vegetable mixture on top.
Roll the second piecrust into a 12-inch round on a lightly floured work surface.
Place over the vegetable mixture and fold edges under.
Brush lightly with beaten egg.
Bake until the crust is golden brown and the filling is bubbly, 20 to 25 minutes.
Let stand for 10 minutes before serving.
We include a step forpar baking the crustwith pie weights in this recipe to avoid this very problem!
What makes a pot pie a pot pie?
It can be filled with chicken, beef, or pork (or no meat at all).
Can you freeze the Deep-Dish Ham Pot Pie?
The best way to freeze a pot pie is to freeze it before baking.
Label, date, and pop it in the freezer for up to three months.
Ingredients
1(14.1-oz.)
refrigerated piecrusts, at room temperature
14cup all-purpose flour, plus more for work surface
1lb.
fresh-cut cauliflower, broccoli, and carrot blend (about 2 cups, from 2 [12-oz.]
3tablespoons unsalted butter
1medium-size yellow onion, sliced (1 1/2 cups)
1lb.
Coat a 9-inch deep-dish pie plate with cooking spray; place on a baking sheet.
Roll 1 pie crust into a 12-inch round on a lightly floured work surface.
Bake in a preheated oven until the crust is set and beginning to turn golden, about 12 minutes.
Melt butter in a large skillet over medium-high.
Add onion; cook, stirring often, until onion is softened and slightly brown, about 3 minutes.
Add carrots, and cook, stirring occasionally, until softened, about 3 minutes.
Add broccoli and cauliflower, and cook, stirring occasionally, until just tender, about 3 minutes.
Sprinkle flour evenly over mixture, and cook, stirring constantly for 1 minute.
Sprinkle reserved cheese evenly over bottom of prebaked crust; pour vegetable mixture over cheese.
Roll second piecrust into a 12-inch round on a lightly floured work surface.
Place over vegetable mixture in pie plate; carefully fold edges under, and crimp to seal.
Brush lightly with beaten egg.
Bake at 450F until the crust is golden brown and the filling is bubbly, 20 to 25 minutes.
Let stand 10 minutes; serve.
