Ingrediets
• 2 prepared pie crusts
• 4 baby red potatoes (about 1/2 pound)
• 1/2 sweet onion, diced
• 1 stalk celery, sliced
• 2 garlic cloves, minced (1 teaspoon)
• 1 16-ounce bag frozen mixed vegetables
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup almond milk
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 2 – 2 1/2 cups chopped cooked ham
• 1 large egg
Instructions
• Heat a large skillet to medium-high. Add olive oil, potatoes, onion, celery and garlic. Sauté, stirring occasionally, for about 5 minutes.
• Add frozen vegetables and cook until no longer frosted.
• Sprinkle flour over vegetables and stir until evenly coated. Cook until the flour absorbs the liquid and has dissolved.
• Slowly stir in chicken broth, almond milk, salt, pepper & thyme.
• Simmer until sauce has thickened, about 5 minutes.
• Stir in the chopped ham.
• Place bottom pie crust into a 9-inch pie plate. Transfer filling into the crust. Top with other pie crust and crimp the edges together.
• In a small bowl, whisk egg with 2 tablespoons water and brush onto the top pie crust.
• Bake for 45 – 50 minutes, or until the internal temperature of the pot pie reaches 165˚F and the pie is golden in color.