Savory Ham and Vegetable Pot Pie

1.Preheat your oven to 425°F (220°C).

2.In a large skillet over medium heat, add the chopped onion, celery, and garlic. Sauté until the onion is translucent, about 3-4 minutes.

3.Add the diced carrots and potatoes to the skillet and cook for another 5 minutes, stirring occasionally.

4.Stir in the diced ham, peas, thyme, rosemary, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through.

5.Sprinkle the flour over the mixture and stir well to combine. Gradually pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 5 minutes. Remove from heat and let it cool slightly.

6.Roll out the pre-made pie crust and fit it into a 9-inch pie dish. Pour the ham and vegetable filling into the crust, spreading it evenly.

7.Cover the filling with another layer of pie crust, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.

8.Brush the top crust with the beaten egg to give it a golden color when baked.

9.Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

10.Remove from the oven and let it cool for 10 minutes before slicing and serving.