Low-Fructose and Gluten-Free Cheesy Ham & Potato Pot Pie
Servings: 4-5 (premade gluten-free pie crusts are pretty small)
Time to Make: 45-60 minutes prep and 30 minutes baking time, then 10 minutes to cool (85-100 minutes total)
Ingredients
Two gluten-free pie crusts (see notes)
Meat & Veggies
1.5 cups chopped potatoes (about 6 baby potatoes), cut into small bite-sized pieces
1/4 cup frozen peas (1 tablespoon per serving is low-fructan)
1 cup sliced/chopped ham (see notes)
Cheesy Filling
1/4 cup butter
1/4 cup gluten-free flour
1 teaspoon each:
salt
sage
thyme
1/2 teaspoon black pepper
3/4 cup freshly grated cheddar cheese
3/4 cup freshly grated gouda cheese
1/2 cup whole milk
1 cup chicken broth (add more if it gets too thick — favorite brands here)
Instructions
If using frozen pie crusts, set them out to thaw. Preheat the oven to 400° F.
Bring a medium pot of water to boil. Chop the potatoes and measure the peas. Boil the potatoes for about 10 minutes, adding the peas for the last 5 minutes. The veggies do not need to be fully cooked.
Chop the ham into bite-sized pieces.
Move the potatoes and peas to a bowl and drain the pot.
In the same pot, melt 1/4 cup butter over medium-low heat. Add 1/4 cup gluten-free flour and the spices. Stir constantly until the mixture is bubbly and blended well. Slowly add the broth and milk and bring to a low boil. Add the cheese and stir until melted. Remove from heat.
Add the potatoes, peas, and ham to the bottom of your pie crust. Do not overfill. Pour the cheesy mixture over the top. Make sure to keep your fillings a bit below the top of the crust. You may not use all of the fillings.
See notes regarding the top crust—mine didn’t go as planned! The goal is to lay a second crust across the top. Be sure to press the edges together and cut a few slits. Or, get creative! The lattice pie crust turned out well.
Bake for roughly 30 minutes, keeping an eye on the crust. If it looks like it’s going to burn, you can tent foil over the pot pie while it finishes baking.
Let cool for 10 minutes before eating.
Fine with Fructose?
My only change would be to use a glutenous premade pie crust, as they are much easier to work with. You could also use more peas or add additional vegetables.
Notes
Ham: I used Simple Truth Organic sliced uncured ham and it had very minimal sugar added.
Pie Crust: If you want to make your own GF crust, I have used this recipe before. Or, Wholly Gluten Free makes frozen gluten-free pie crusts. They have a tutorial here for how to reshape the second crust to go on top. Basically, thaw the second crust, shape it into a ball, and then roll it out flat to create a new crust to lay over the top. Mine was too thawed and/or my rolling pin just wasn’t cooperating, so I ended up cutting out strips I could lay across the top. You could also use cookie cutters to cut out fun shapes and lay them over the top of the pie.
Extra Fillings? The premade pie crust was quite small, so I ended up with some extra ham, potatoes, peas, and cheesy filling that didn’t fit in the pot pie. I tossed this all in a pot and added some extra broth to make a couple servings of cheesy ham and potato soup for tomorrow’s lunch!
