Ham and Green Bean Pot Pies
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.
Recipe by Deanna Segrave-Daly, RD, LDN
Makes 12 pies
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.
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