Step 1

Heat a large skillet to medium-high. Add olive oil, potatoes, onion, celery and garlic. Sauté, stirring occasionally, for about 5 minutes.

Step 2

Add frozen vegetables and cook until no longer frosted.

Step 3

Sprinkle flour over vegetables and stir until evenly coated. Cook until the flour absorbs the liquid and has dissolved.

Step 4

Slowly stir in chicken broth, almond milk, salt, pepper & thyme.

Step 5

Simmer until sauce has thickened, about 5 minutes.

Step 6

Stir in the chopped ham.

Step 7

Place bottom pie crust into a 9-inch pie plate. Transfer filling into the crust. Top with other pie crust and crimp the edges together.

Step 8

In a small bowl, whisk egg with 2 tablespoons water and brush onto the top pie crust.

Step 9

Bake for 45 – 50 minutes, or until the internal temperature of the pot pie reaches 165˚F and the pie is golden in color.