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Quick & Easy Ham and Roasted Vegetable Pie

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Not all that is baked need be sweet. Savory batter-topped pies and cobblers are terrific one-dish meals that work at all times of the day. Use breakfast-type combinations (bacon and fried potatoes are good) for breakfast, more substantial meats and veggies for dinner, or simply use less-than-beautiful (but still very delicious) garden-ripe tomatoes.

At a glance

8 servings


Choose your measure:

  • 1 cup diced ham
  • 1 cup red peppers and onions, roasted or the roasted vegetables of your choice
  • 1 cup shredded cheese, cheddar, Parmesan, Asiago, or your favorite variety
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon Bakers' Special Dry Milk, 2 tablespoons non-fat dry milk, or 1 tablespoon dried buttermilk powder
  • 1 teaspoon sugar
  • 1 tablespoon Pizza Dough Flavor, optional
  • 2 tablespoons butter, melted
  • 2 cups milk
  • 4 large eggs


  1. Preheat the oven to 400°F. Lightly grease a 9 1/2" to 10" pie pan that's at least 1 3/4" deep. Or lightly grease an 8" or 9" square cake pan.
  2. Layer the ham and vegetables in the bottom of the pan. Sprinkle with the cheese.
  3. Whisk together the flour, baking powder, salt, dry milk, sugar, and Pizza Dough Flavor.
  4. Combine the dry ingredients with the melted butter, milk, and eggs, whisking until fairly smooth (but not entirely lump-free).
  5. Pour the batter over the meat, vegetables, and cheese in the pan.
  6. Bake the pie for 40 minutes, tenting it lightly with aluminum foil for the final 10 minutes of baking.
  7. Remove the pie from the oven, and allow it to set for 15 minutes before slicing.
  8. Store the leftover slices, covered, in the fridge for up to 5 days.