Packed with tender ham, flavorful vegetables, and a buttery, flaky crust, each bite of this Ham Pot Pie is full of warmth and satisfaction. Perfect for cozy family dinners or special occasions.
I’ve got a meal for you that feels like a warm hug on a chilly evening. Diving into a slice of Ham Pot Pie is all of that and more. This dish wraps succulent diced ham, tender vegetables, and a velvety creamy sauce in a golden, flaky pie crust.
All that creates a combo of textures and flavors that comfort the soul. It’s the ultimate comfort food, transforming simple ingredients, maybe even leftover ham, into a hearty, satisfying meal that gathers smiles around the dinner table.
Whether you’re looking to impress guests or treat your family to a delicious homemade meal, this Ham Pot Pie recipe is a yummy way to make everyone feel at home!
Ham Pot Pie stands is about the beauty of home cooking, where simple ingredients come together to create something truly special. All these flavors and textures, wrapped up in a deliciously flaky crust, are always a winner.
Whether you’re looking to repurpose leftover ham or simply craving the comfort of a homemade pot pie, this recipe promises satisfaction.
Common Questions About Ham Pot Pie
Can I Use Store-Bought Pie Crust for This Recipe?
Absolutely! Using store-bought pie crusts for this homemade ham pot pie recipe is a great way to save time and make sure your pot pie has that perfect flaky texture with minimal effort.
Homemade is always tastier in my opinion, but sometimes it’s nice to just have a little less work when you’re cooking for the whole family!
What Can I Use Instead of Ham?
While this recipe is designed to make the most of leftover ham, you can easily adapt it to use other proteins. Turkey pot pie or chicken pot pie are always good, classic options, and this ham pie recipe will do just fine with them.
How Do I Make Sure the Bottom Crust Isn’t Soggy?
For a crispier bottom crust, you can pre-bake (blind bake) the bottom pie crust for about 10 minutes before adding the filling. Just be sure to poke holes in it with a fork and use pie weights or dried beans to prevent it from puffing up.
Storage
This easy ham pot pie recipe is a great one for leftovers. I can’t think of a more delicious recipe to enjoy on my lunch break!
Refrigerator
Cover leftovers with plastic wrap or store in an airtight container in the fridge for up to 3-4 days.
Freezer
Wrap the cooled pie or slices securely in plastic wrap and then foil. Freeze for up to 3 months. Reheat after thawing in the fridge.
Tips
It’s a whole dinner meal in a pie pan. My family loves this stuff. It gets devoured in the blink of an eye.
- Chop Vegetables Uniformly: This ensures they cook evenly.
- Thicken the Sauce Properly: Simmer the filling until it’s just thick enough to coat the back of a spoon for the perfect creamy consistency.
- Let It Cool Before Cutting: Allow the pie to rest for a few minutes after baking for easier slicing.
- Use an Egg Wash: Brush the top crust with beaten egg or melted butter before baking for a golden, glossy finish.
- Seal Edges Well: Crimp the edges of the top and bottom crusts together to prevent the filling from leaking.
Ingredients
You can also use fresh herbs, though you’ll have to adjust accordingly. Doesn’t that list of ingredients look tasty?
- Cooked, diced ham
- Butter
- Onion
- Carrots
- Celery stalks
- Frozen peas
- All-purpose flour
- Chicken broth
- Milk
- Dried thyme
- Dried rosemary
- Salt and pepper
- Refrigerated pie crusts
How to Make Ham Pot Pie
Don’t worry, this recipe is really simple. If you’ve got leftover ham steak from a holiday party, all the better!
- Preheat the oven to 375°F (190°C).
- Melt the butter over medium heat in a large skillet.
- Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the diced ham and frozen peas, cooking for an additional 2-3 minutes.
- Sprinkle the flour over the mixture and stir well to coat the ingredients. Cook for 1-2 minutes to eliminate the raw flour taste.
- Pour in the broth and milk, stirring constantly until the mixture thickens.
- Add the dried thyme, dried rosemary, salt, and pepper to the skillet.
- Simmer for 5 minutes, allowing the flavors to blend.
- Roll out one of the sheets of pie crust and place it in the bottom of a 9-inch pie dish.
- Pour the ham and vegetable filling into the crust.
- Roll out the second sheet of pie crust and place it over the filling. Press the edges together to seal the pie and cut a few slits in the top crust to allow the steam to escape.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for a few minutes before serving.
Kitchen Supplies You’ll Need for Ham Pot Pie
You might even consider doubling the recipe and freezing one pie for later. It’s always the best way to save time on a later date!
- Large skillet
- Pie dish
- Rolling pin
- Mixing bowl
- Baking sheet
What to Serve With Ham Pot Pie
I think a salad is a delicious way to even things out. A buttery ham pot pie can tend to be a little on the heavy side.
- A simple green salad with a light vinaigrette
- Steamed or roasted vegetables for a healthy side
- Crusty bread to sop up any leftover sauce
Why You Should Make Ham Pot Pie
I love meals that are complete in one dish. Though side dishes are nice, they really aren’t necessary here. You’ve got it all in one!
- Hearty Meal: Filling and satisfying, perfect for colder days.
- Versatile: Great for using up leftovers and easy to customize.
- Family Favorite: Loved by both adults and kids alike.
- Impressive: Ideal for a cozy dinner party or a festive holiday meal.
Variations and Add-Ins for Ham Pot Pie
Let me know in the comments how this recipe turned out for you! Your ideas go a long way with me. I love hearing from you!
- Cheesy Delight: Add cheddar cheese to the filling for a cheesy twist.
- Crunch Factor: Top with crescent roll dough or puff pastry for a different crust texture.
- Veggie Boost: Mix in additional vegetables like diced potatoes or green beans.
- Spice It Up: A dash of garlic powder or hot sauce can add a little extra flavor.
If you love this easy pot pie recipe, you’re going to love these other pot pie ideas too. Please click each link below to find the easy, printable recipe!
More Great Ham Recipes
Pressure Cooker Brown Sugar Ham
Applewood Smoked Ham – for Traeger
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Ham Pot Pie
Ingredients
- 2 tablespoons butter
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 1½ cups ham cooked, diced
- 1 cup peas – frozen
- ¼ cup all-purpose flour
- 1½ cups chicken broth – or vegetable
- ½ cup milk
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and pepper to taste
- 1 pkg refrigerated pie crusts 2 crusts
Instructions
- Preheat the oven to 375°F (190°C).
- Melt the butter over medium heat in a large skillet.
- Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the diced ham and frozen peas, cooking for an additional 2-3 minutes.
- Sprinkle the flour over the mixture and stir well to coat the ingredients. Cook for 1-2 minutes to eliminate the raw flour taste.
- Pour in the broth and milk, stirring constantly until the mixture thickens.
- Add the dried thyme, dried rosemary, salt, and pepper to the skillet.
- Simmer for 5 minutes, allowing the flavors to blend.
- Roll out one of the sheets of pie crust and place it in the bottom of a 9-inch pie dish.
- Pour the ham and vegetable filling into the crust.
- Roll out the second sheet of pie crust and place it over the filling. Press the edges together to seal the pie and cut a few slits in the top crust to allow the steam to escape.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for a few minutes before serving.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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