Spicy Ham Pot Pie with a Flaky Crust

1Preheat your oven to 425°F (220°C).

2In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the chopped onion (1 medium) and minced garlic (2 cloves), sautéing until the onion (1 medium) is translucent, about 3-4 minutes.

3Stir in the diced ham and cook for another 2-3 minutes until heated through.

4Sprinkle the flour over the ham mixture and stir well to combine, cooking for an additional minute to eliminate the raw flour taste.

5Gradually pour in the chicken broth (1 cup) and milk (1 cup), stirring constantly until the mixture thickens, about 5 minutes.

6Add the frozen mixed vegetables (1 cup), paprika (1 teaspoon), cayenne pepper (½ teaspoon), thyme, salt (1 teaspoon), and black pepper (½ teaspoon). Stir to combine and let simmer for another 2-3 minutes. Remove from heat and let cool slightly.

7Roll out the bottom pie crust and place it in a 9-inch pie dish. Pour the ham and vegetable mixture into the crust, spreading it evenly.

8Cover with the top pie crust, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.

9Brush the top crust with the beaten egg (1) to give it a golden color when baked.

10Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

11Remove from the oven and let it cool for about 10 minutes before slicing and serving.