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
Ingredients
Boil 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/stock
Pot 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
Instructions
- PREP: 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 Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
So happy you enjoyed! Thanks so much for your comment and advice! 🙂
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.
So happy to hear this! Thanks Julia! 🙂
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 .
That’s so awesome! Thanks so much for sharing Lorie! 🙂
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 ?
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.
It’s the best being able to use up that leftover ham! So glad you loved it! Thanks for your comment Stephanie! 🙂
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?
1% should work fine, just taste slightly less creamy. Enjoy!
Made this tonight. Wound up making a few substitutions because of the current quarantine and I can’t have milk. It was awesome.
I am so happy you loved this! And so glad you were able to make it with the subsitutions! Thanks for your comment! 🙂
What did you replace for the milk? I too can’t have milk and drink almond milk instead. Just wondering what you used.
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.
Mmmm that sounds amazing! I’m glad you were able to make those subs for your kids! So glad you guys loved it!:)
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!
You are so welcome 🙂 Thank you for the comment and I’m so happy you enjoyed this pot pie!
Dry sherry is ideal will do that today!