I was flipping through some old photos on my phone and ran across the ones seen below the recipe. I thought – when did we make this? What is it even? Then it hit me. Omg lol that’s a pot pie! With some fancy dough work on top. I remember we went nuts with that pie, and were testing (again) this lard pie crust from Andrea Chesman. It really is the best pie crust ever. It comes out perfect every single time. And its more than appropriate for this Ham & Cheese Pot Pie. It will also hold up better for a ‘slice’.
For the stock used in the gravy, we used some smoked stock previously made from a smoked meat day here at the farm. Highly recommended to add another layer of hammy-ness to this pie.
If you have leftovers, try a slice/scoop under a fried egg for breakfast.