Tenderflake-12

Tenderflake Ham and Cheese Pot Pie & Coconut Cream Fruit Tarts Recipe!

This is a delicious ham and cheese pot pie that is creamy and perfect for Easter!

  • 1.5 cups of vegetable or chicken broth
  • 2/3 cup of cream or milk
  • Salt and pepper to taste
  • 2 carrots
  • 1/3 cup of peas
  • 1 large potatoes
  • 2 Tenderflake Pie Crusts
  • 1 cup of your favorite cheese
  • Your favorite ham
  • 1 pot
  • 1 straw
  • 1 knife
  1. Make the Filling!
  2. Add the broth and cream into a pot at medium heat. I sliced the carrots in rounds and thinly sliced the potato as I would to make scalloped potatoes. You can choose to chop them into smaller chunks. But, we prefer a chunkier filling.
  3. Add salt and pepper to your liking and then add your carrots and potatoes to the filling first. This is so that they boil to perfection before you add the peas that have less cooking time.
  4. Ham It Up!
  5. Once our potatoes and carrots are tender, you can add the peas and the ham to the mixture. I chose Honey Glazed Cooked Ham and used about 1/2 cup when sliced. It’s up to you how much ham you like in your pie of course!
  6. Fill “Er Up!
  7. Your pie filling should be ready to go after you’ve simmered the mixture at low heat with the peas and ham, make sure to stir frequently so that it doesn’t burn. After the mixture simmers, take the pot off the heat and wait until almost cooled.
  8. Make It Gooey!
  9. Add a cup of your favorite cheese, I used Colby Jack because it is Hubby’s favorite. But, you can use whatever cheese you like. This makes for a great melty surprise underneath the pie crust and it is so delicious. One of my favorite parts as it tastes divine with the Tenderflake crust.
  10. Top It and Prepare for the Oven!
  11. Place the second Tenderflake pie crust right on top of the pie as to cover it. Pinch the edges to make sure that your filling stays inside where it’s supposed to! Make five vents in your pie and poke a hole in the center. This is to ensure that the steam can escape and your pot pie doesn’t swell or burst!
  12. I used a knife to make the slits and a straw to poke the center. Bake for about 30 mins or until golden brown and ENJOY!