Dee Dees Swiss Ham Potato Pot Pie Recipes

Steps:

• 1. Preheat oven to 350 degrees. Grease or spray appropriate size baking dish with cooking spray such as PAM. I used a 9 X 9-in deep baking dish.
• 2. Over a medium/low heat melt butter in large skillet; add onions. Cover and cook for 5 minutes. Add potatoes, carrots & celery; stir, cover and cook an additional 10 minutes.
• 3. Increase heat to meduim; stir in flour and then add chicken stock. Stir until mixture thickens; remove from heat and then stir in cream, ham and swiss cheese. Season to taste. Go light on the salt (if you use it at all) as the ham is salty. Nutmeg is optional but adds a great flavor. Pour into prepared baking dish.
• 4. Roll pastry out to size of dish; lay on top of ham and potato mixture. Brush top with milk. Cut a few slits in pastry.
• 5. Bake for 35 to 40 minutes until pastry has puffed and lightly browned.

Steps:

• Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
• Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
• Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
• Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.

Steps:

• In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish., Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.

Steps:

• Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
• Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.