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. Aromatics: 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 Boil Vegetables: Cook potatoes, carrots, and peas in stock until tender, then drain. Sauté Aromatics: In a pan, heat oil and sauté onion, garlic, and celery until soft. Make Sauce: In the same pan, melt butter, add flour, and cook. Gradually stir in stock and milk to form a thick sauce. Combine: Mix the sautéed aromatics, boiled vegetables, ham, and corn with the sauce. Prep Crust: Place one pie crust in a pie pan, brush with egg, and pre-bake briefly. Assemble Pie: Fill the pre-baked crust with the mixture, top with the second crust, seal edges, and make slits on top. Bake: Brush the top crust with egg and bake until golden brown. Serve: Let cool slightly, then serve warm. 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 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 Easy (short-cut) vegetable and ham pot pie (perfect to make with Easter or Christmas leftovers!) SAVE TO RECIPE BOX Print Recipe Ham Pot Pie 4.89 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy (short-cut) vegetable and ham pot pie (perfect to make with Easter or Christmas leftovers!) 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 Author Chelsea Lords IngredientsBoil First:▢ 2 yukon gold potatoes, cut into small chunks (I leave the peel on!)▢ 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 InstructionsPreheat oven to 375 degrees F.BOIL: In a large saucepan, combine the cut potatoes, carrots, and peas. Cover with 2 cups chicken broth/stock and then boil for 10-15 minutes or until potatoes are fork tender. Remove from heat, drain and set aside.VEGGIES: In a large saucepan over medium heat, add the olive oil. Once shimmering, add in the onion and cook for 2-3 minutes and then add in the garlic. Cook for 30 seconds and then add in the celery. Stir until soft and translucent. Transfer this mixture right on top of the other veggies. ROUX: Return the saucepan and add in the butter. Once melted, whisk into the flour and whisk for 3-4 minutes until the mixture is a light brown (adds tons of flavor). Season with salt and pepper to taste, celery seed, Italian seasoning, thyme, and Italian parsley. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach your desired consistency). Add the corn and cubed ham to the other veggies and then combine the veggies with the sauce. Stir until combined. Taste and adjust seasonings (add more salt/pepper/spices as needed to preference).ASSEMBLE: Place one of the pie crusts in a 9” pie pan (use a deep-dish pie pan if you have one) and lightly brush with egg whites. Bake in the oven for about 5 minutes, remove, and pour in the sauce/veggie mix. Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.Serve if desired with fresh thyme/and or parsley. 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! 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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
