Ham Pot Pie with Georgia Pecan Crust
Georgia Pecan Commission
- Yield: 6 servings
Ingredients
- 1tablespoon canola oil
- 1cup chopped onion
- 1/3cup all-purpose flour
- 1cup skim milk
- 1 1/2cups skim milk
- 1 1/2cups chicken broth
- 1 1/2cups cubed cooked lean ham
- 2cups frozen mixed vegetables, thawed
- 1 (8-ounce) can reduced fat crescent rolls
- 1/3cup chopped Georgia pecans
Instructions
- Preheat oven 375F. Coat deep-dish pie plate or cast-iron skillet with nonstick cooking spray.
- In nonstick pot, heat oil and sauté onion 5 minutes.
- Add flour, stirring 1 minute. Gradually add milk and broth. Bring to boil, reduce heat and cook, stirring 3-5 minutes or until thickened.
- Add mixed vegetables and ham. Remove from heat, transfer to pie plate.
- Press rolls together to form 2 squares. Sprinkle pecans on each square and top with another square. Roll dough to form circle, pressing pecans into dough to fit over pie plate. Lay pecan crust on top pie plate. Bake 20 to 25 minutes or until crust is brown.
Recipe by Holly Clegg, courtesy of the Georgia Pecan Commission
Nutritional Info *per serving
- Calories 339
- Fat 16g
- Saturated Fat 4g
- Cholesterol 21mg
- Sodium 1016mg
- Carbohydrate 35g
- Fiber 4g
- Sugars 8g
- Protein 16g