Home > Dinner > Pork > EASY Ham Pot Pie EASY Ham Pot Pie March 20, 2018 | 19 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Ham Pot Pie is packed with tender ham, the best creamy sauce, and a mix of veggies like peas and carrots, all in a flaky crust. Or skip the pie crust and use puff pastry like I do in this Ham and Potato Pot Pie! Ham Pot Pie Made Easy As a food lover, few things are better than having a big leftover holiday ham to use in various recipes. From Ham Fried Rice to Ham And Bean Soup, and let’s not forget Ham and Cheese Pinwheels, there are countless ways to enjoy that ham over and over. I often make way more ham than we can eat, just so I can enjoy my favorite leftovers all week long! My newest obsession for using leftover ham? Ham Pot Pie! Move over, Chicken Pot Pie —it’s time for a change! The best part is, since you’ve already prepared the ham, this pot pie comes together quite quickly, especially with store-bought pie crusts or puff pastry! Why You’ll Love This Recipe: Perfect Way To Use Leftovers: Great for using that leftover ham and turning it into a new, delicious meal. Comfort Food: Warm, comforting, and perfect for cozy nights in. Balanced Meal: This pot pie has a mix of protein and vegetables for a well-rounded dish. Easy To Customize: Simple to change things up with different veggies or seasonings to get it just right for you. Crowd-Pleaser: A hit with both adults and kids, so it’s perfect for family dinners. Ingredients Needed Vegetables: Use fresh or frozen carrots, peas, and corn. Make sure to cut all the veggies in similar sizes for even cooking. I love to use Yukon Gold potatoes — the skin is so thin you don’t even need to peel it first! Protein: Cube up that leftover holiday ham! If you want to make this recipe without leftover ham, grab a ham steak from the grocery store and use that. It’s already cooked, so just cube it up and throw it in. Liquids: Use a quality chicken stock or broth. For the cream base, I love whole milk, but you can use 1% or 2% if you’d prefer. Veggies: Fresh yellow onion, garlic, and celery all work to create a really great flavor base. Seasonings: Adjust seasonings to taste. If you’ve got them, fresh herbs are great for even more flavor. Pie crusts: Store-bought crusts are quick and easy, but if you want to go the homemade route, I’ve shared my favorite pie crust recipe in the recipe card below! Don’t forget to brush the crust with a beaten egg to get a golden and crispy finish. How To Make Ham Pot Pie Preheat Oven: Set to 375 degrees F. Boil Vegetables: Mix potatoes, carrots, and peas with chicken broth and boil until potatoes are soft. Start checking the potatoes early to make sure you don’t over cook. Cook Veggies: Sauté onions in olive oil until soft, then add garlic and celery. Use medium heat to avoid burning the garlic. Make the Sauce: Melt butter, add flour and cook until brown, then gradually add broth and milk. Season and simmer until thick. Stir often to avoid lumps. Mix Everything: Add corn and ham to the veggies, combine with the sauce. Adjust seasoning after tasting if needed. Assemble the Pie: Place one crust in a pie pan, brush with egg whites and pre-bake for 5 minutes. Add filling, top with second crust, seal edges, and brush with egg whites. Egg whites help prevent a soggy crust. Bake: Cook for 35-40 minutes until crust is golden. Cover edges with foil if they brown too quickly. Serve: Let cool for 10 minutes before slicing. Cooling makes slicing easier. STORAGE Can You Freeze Ham Pot Pie? Yes, you can freeze this ham pot pie. Wrap tightly with plastic wrap or aluminum foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating. Refrigeration: Store in the fridge for up to 3-4 days in an airtight container. Can You Make This Ahead Of Time? Yes! It’s the perfect make ahead meal! Prepare and Cool Filling: Make the filling, let it cool, and assemble the pie with the crusts. Freeze: Wrap the pie well and freeze it. It can be stored for up to two months. Bake from Frozen: Bake adding 20-30 minutes to the cooking time. Alternatively, Refrigerate: Assemble the pie and refrigerate for up to 2 days. Bake as normal, adding a few extra minutes. More Comfort Food You’ll Love Spaghetti Bolognese made in the crockpot Short Ribs made in the crockpot! Shepherd’s Pie with veggies and the BEST gravy Hamburger Helper ready in 30 minutes Twice-Baked Potato Casserole pure comfort FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ham Pot Pie 4.89 from 9 votes - Review this recipe Ham Pot Pie is packed with tender ham, the best creamy sauce, and a mix of veggies like peas and carrots, all in a flaky crust. SAVE TO RECIPE BOX Print Recipe Ham Pot Pie 4.89 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Ham Pot Pie is packed with tender ham, the best creamy sauce, and a mix of veggies like peas and carrots, all in a flaky crust. Course Dinner Cuisine American Keyword ham pot pie Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 8 -10 servings Chelsea Lords Calories 407kcal Author Chelsea Lords Cost $18.98 IngredientsBoil First:▢ 2 yukon gold potatoes, cut into small chunks (Note 1)▢ 1 cup fresh carrots, thinly sliced▢ 1 cup frozen green peas▢ 2 cups chicken broth/stockPot Pie▢ 1 tablespoon olive oil▢ 1/4 cup yellow onion, finely chopped▢ 2 cloves garlic, minced▢ 1/2 cup thinly sliced celery▢ 1/3 cup unsalted butter▢ 1/3 cup white flour▢ 1/4 teaspoon each: celery seed & dried thyme▢ 1 teaspoon Italian seasoning▢ 1 tablespoon fresh flat leaf Italian parsley, minced▢ 2/3 cup whole milk▢ 1-3/4 cup chicken stock▢ 1 cup frozen corn▢ 1-1/2 cups pre-baked honey ham, cubed▢ 1 large egg, separated▢ 2 (9 inches each) unbaked pie crusts▢ Salt & pepper▢ Optional: fresh thyme, additional fresh parsley InstructionsPREP: Preheat oven to 375 degrees F.BOIL: In a large saucepan, combine potatoes, carrots, and peas with 2 cups chicken broth. Boil for 10-15 minutes until potatoes are fork tender, then drain and set aside.VEGGIES:In a large saucepan over medium heat, heat the olive oil until shimmering. Add onions and cook for 2-3 minutes, then add garlic and cook for 30 seconds. Add celery and cook until soft and translucent. Transfer this mixture right on top of the other veggies. ROUX: Return the saucepan to heat and melt the butter. Whisk in the flour and cook until the mixture turns light brown, about 3-4 minutes. Season with salt, pepper, celery seed, Italian seasoning, thyme, and parsley. Gradually add chicken broth and milk, simmering on medium-low until the sauce thickens. Adjust thickness by adding more broth and milk if desired. Mix in corn and ham with the other veggies, then pour the sauce over and stir until combined. Adjust seasonings to taste.ASSEMBLE: Place one pie crust in a 9” deep-dish pie pan and brush lightly with egg whites. Pre-bake for 5 minutes, then add the sauce and veggie mix. Cover with second crust, seal edges, and cut slits in the top. Brush with egg whites and bake for 35-40 minutes or until golden brown.Serve if desired with fresh thyme/and or parsley. Recipe NotesNote 1: I leave the skin on the potatoes, but make sure to rinse them beforehand. If you prefer, you can peel them before use. Nutrition FactsServing: 1serving | Calories: 407kcal | Carbohydrates: 40.4g | Protein: 12g | Fat: 22.4g | Cholesterol: 55.9mg | Sodium: 466.1mg | Fiber: 3.1g | Sugar: 4.1g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Loved this recipe – perfect flavors! I did add 4 tablespoons of dry sherry (one during sauteing onions, garlic and celery and 3 tbsp when cooking the overall mixture. The sherry added a wonderful flavor subtle but worth the addition! Thank you for all your amazing recipes! Reply
This was SO yummy! My kids have food allergies, so I subbed gluten free pie crusts, unsweetened almond milk, and vegan margarine. I used more melted margarine instead of egg white to brush the pie crusts and we all loved it. Reply
Mmmm that sounds amazing! I’m glad you were able to make those subs for your kids! So glad you guys loved it!:) Reply
Made this tonight. Wound up making a few substitutions because of the current quarantine and I can’t have milk. It was awesome. Reply
I am so happy you loved this! And so glad you were able to make it with the subsitutions! Thanks for your comment! 🙂 Reply
What did you replace for the milk? I too can’t have milk and drink almond milk instead. Just wondering what you used. Reply
Wondering if substituting 1% for the Whole milk will cause an issue with thickening. We don’t buy Whole milk to drink, so don’t really want to buy it for one recipe. Do I need to adjust somehow for this? Reply
I just used leftover Easter ham to make this and we thought it was great! I love all the veggies in the filling and the well seasoned cream that set to just the right thickness. We’re looking forward to the leftovers. Reply
It’s the best being able to use up that leftover ham! So glad you loved it! Thanks for your comment Stephanie! 🙂 Reply
Hi ! I’m just wondering I bought pre made pie shells and I’m wondering if I should remove the metal from the shell and then add into a deep dish ? Reply
Hi I volunteer at our local food pantry and we gave out hams for Christmas I made this last night using ingredients that we would offer following yours basically. I will share with our clients. It was really quite yummy Thanks . Reply
Absolutely excellent! It did make a huge amount, too much for my pie plate, so I used a deeper casserole dish. We’ll have leftovers tomorrow! I never thought of using ham in a pot pie, I’m not sure why, but it won’t be the last time I make this. Thank you. Reply
Made this tonight and am going to add this to my recipe arsenal. I didn’t take the saltiness of the ham into account when seasoning the sauce so the final product was a smidge salty (my own fault, not the recipe) but still very good. Reply
