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 up leftover ham and turning it into a new, delicious meal.
- Comfort Food: Warm, comforting, and perfect for a cozy night 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, and cut them evenly. I love Yukon Gold potatoes—no need to peel!
- Protein: Cube leftover ham or grab a pre-cooked ham steak from the store.
- Liquids: Use quality chicken stock and whole milk (or 1%/2%).
- Veggies: Onion, garlic, and celery create a great flavor base.
- Seasonings: Adjust to taste, and add fresh herbs for more flavor.
- Pie crusts: Store-bought is easy, but I’ve included a homemade recipe below. Brush with egg for a golden finish!
How To Make Ham Pot Pie
- Boil: Boil potatoes, carrots, and peas in chicken broth until potatoes are soft.
- Cook Veggies: Sauté onions in oil until soft, then add garlic and celery.
- Make Sauce: Melt butter, add flour, and cook until browned. Gradually add broth and milk, season, and simmer until thick, stirring often.
- Combine: Add corn, ham, and veggies to the sauce. Adjust seasoning to taste.
- Assemble Pie: Pre-bake one crust after brushing with egg whites. Add filling, top with the second crust, seal, and brush with egg whites.
- Bake: Cook until crust is golden. Cover edges if they brown too quickly.
- Serve: Let cool 10 minutes before slicing.
Storage
Can You Freeze Ham Pot Pie?
Yes, you can freeze ham pot pie. Wrap tightly in plastic wrap or 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 & Cool: Make the filling, cool, and assemble the pie.
Freeze: Wrap and freeze for up to 2 months.
Bake from Frozen: Add 20-30 minutes to baking time.
Refrigerate: Assemble and refrigerate for up to 2 days. Bake with a few extra minutes.
More Comfort Food You’ll Love
- Spaghetti Bolognese made in the crockpot
- Short Ribs comforting and delicious
- Shepherd’s Pie with veggies and the BEST gravy
- Hamburger Helper ready in 30 minutes
- Twice-Baked Potato Casserole pure comfort
Ham Pot Pie
Equipment
- Large saucepan
- Deep dish pie pan 9-inch
Ingredients
- 2 baby gold potatoes cut into small chunks, see note 1
- 1 cup carrots not frozen, thinly sliced
- 1 cup frozen green peas
- 2 cups chicken broth or stock
- 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 all-purpose flour
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh flat-leaf parsley minced, plus some for serving if desired
- 2/3 cup whole milk
- 1-3/4 cups chicken stock or broth
- 1 cup frozen corn
- 1-1/2 cups pre-baked honey ham cubed
- 1 large egg divided
- 2 (9-inch) unbaked pie crusts
- Salt and pepper
- fresh thyme optional, for serving
Instructions
- Boil: Preheat oven to 375°F. In a large saucepan, combine potatoes, carrots, and peas with the chicken broth. Boil for 10–15 minutes until potatoes are fork tender, then drain and set aside.
- Pot Pie: 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.
- 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 stock and milk, simmering on medium-low until the sauce thickens. Adjust thickness by adding more stock 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.
- Place one pie crust in a 9-inch, deep-dish pie pan and brush lightly with egg whites. Prebake 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 Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe For leftover easter ham.
We definitely.
Enjoyed it.
I added a bit more seasoning and herbs as we like very well seasoned food. 😋😋😋😋😋
I’m so thrilled to hear this! Thanks Laura!
Hi, I didn’t see the link for the pie crust. Could you send me that, pretty please?? This sounds amazing!
Hey Hannah! You’ll just use 2 (9-inch) unbaked pie crusts from the store! If you’d like to make your own, here’s my favorite pie crust: https://www.chelseasmessyapron.com/best-pie-crust/