Easy (shortcut) vegetable and ham pot pie (ideal for using up leftovers from Christmas or Easter!)
30 minutes for preparation; 30 minutes for cooking.
1-hour portions
8 to 10 portions

2 Yukon gold potatoes, peeled and chopped into tiny pieces.
1 cup thinly sliced fresh carrots
1 cup of green peas, frozen
chicken stock, 2 cups
Olive oil, 1 tbsp
1/4 cup coarsely chopped yellow onion
2 minced garlic cloves
1/2 cup finely sliced fresh celery
30 grams of unsalted butter
white flour, 1/3 cup
1/four teaspoons of celery seeds
1 teaspoon of seasoning mix
1/4 tsp. dry thyme
1 tablespoon minced fresh Italian flat leaf parsley
1 cup of whole milk
1.5 cups of chicken stock
1 cup of corn, frozen
1 and a half cups cubed pre-baked honey ham 1 big egg 2 (9 inches each) unbaked pie crusts from Simple Truth
pepper, freshly cracked, and fine sea salt
Fresh thyme and extra parsley are optional.

Set oven to 375 degrees Fahrenheit. Combine the peas, carrots, and potatoes in a large saucepan. After adding 2 cups of chicken stock, boil the potatoes for 10 to 15 minutes, or until they are tender to the fork. Turn off the heat, drain, and then set away.
Add the olive oil to a large saucepan set over medium heat. Once it begins to shimmer, add the onion and simmer for two to three minutes before adding the garlic. After 30 seconds, add the celery and continue to cook. Stir in delicate, transparent motions. Place this mixture directly over the other vegetables. Bring back the pot and add the butter.

Melt the butter and stir it into the flour; continue whisking for 3–4 minutes or until the mixture turns light brown (adds tons of flavor).
Add celery seed, Italian seasoning, thyme, and Italian parsley to taste as well as salt and pepper to taste. Add milk and chicken broth gradually. Simmer until thick over low heat (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach your desired consistency). The remaining vegetables should be combined with the sauce before the corn and diced ham are added. Stir everything together. Taste the food and adjust the seasoning (additionally add salt, pepper, or spices as desired).

If you have a deep-dish pie pan, use that. Place one of the pie crusts in it and gently brush it with egg whites. After about five minutes of baking, remove from the oven and add the sauce and vegetable mixture. Seal the edges before covering with the additional crust. Make a few slits in the top, coat it with egg whites, and bake it for 35 to 40 minutes, or until the crust is golden.
If preferred, garnish the dish with fresh thyme or parsley.