Julie Clark
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Ham Pot Pie
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This ham pot pie recipe is a scrumptious way to use leftover holiday ham. It’s creamy texture features the flavors of ham, cheese and mixed veggies. The ultimate comfort food and no need for a bottom crust.
You’ve enjoyed a baked ham dinner with all of the delicious sides, but what do you do with the leftover ham? Ham loaf and hot ham & cheese are always options, but my husband loves pot pie, so this ham pot pie is often what he requests.
Based off our chicken pot pie recipe, this recipe has cheddar cheese, mixed veggies, and fresh herbs that will pair well with ham.
About this easy ham pot pie recipe:
- Flavor: The flavor of this pot pie is the same comforting flavor you remember from your childhood. It’s simple and comforting, with hints of fresh thyme and oregano. The ham and cheddar cheese flavors pair well together.
- Texture: The filling is smooth and creamy, made easily by adding a flour slurry that cooks and thickens the chicken broth. There’s no crust on the bottom…only the top.
- Method: Cook the filling on the stovetop, then bake the pie to cook the crust and heat through. This recipe takes about 20 minutes prep time, but you can make the filling in advance if you need to get dinner in the oven quickly.
Ingredients Needed
- Chicken Stock: I prefer to buy chicken stock because it tends to be more nutrient dense than chicken broth. Either will work.
- Mixed Vegetables: You can use any veggies you like, but I use mixed green beans, corn and carrots. No need to let the veggies thaw first since you’ll be heating them through on the stovetop before baking.
- Onions: Yellow onions are best for cooking since they have a strong flavor, but then get milder and slightly sweet during the cooking process.
- Salt & Pepper
- Flour: If you need to make this gluten free, you could try using tapioca starch to thicken. You’ll only need a few tablespoons if you choose this option.
- Milk: The thicker the milk is, the creamier the filling will be, but 2% works well.
- Garlic, Thyme, Oregano: I chose fresh thyme and oregano. If you use dried, a ½ teaspoon of each should be fine. You can add more to taste.
- Ham: Leftover diced ham. Try our slow cooker ham recipe!
- Cheddar Cheese: Buy a block of cheese and shred it with a cheese grater. Freshly shredded cheese melts more smoothly than packaged shredded cheese.
- Pie Crust: My grandma’s pie crust is the best, but use store bought if you need a shortcut.
How to Make Ham Pot Pie
- Heat the filling. In a medium saucepan, combine the broth, frozen vegetables, onions, salt, garlic powder and pepper. Bring to a boil.
- Thicken the filling. In a small bowl, whisk together the flour and milk until smooth. Drizzle into the boiling mixture. Cook and stir over medium low heat until the mixture has thickened a bit. Remove from the heat.
- Add seasonings. Mix in the fresh thyme, oregano, ham and shredded cheese into the creamy sauce.
- Assemble the pie. Pour the pie filling in a deep dish 9” round pie dish. Place the rolled out pie dough overtop the filling. Press the edges of the pie dough around the edge of the pie plate to seal. Cut slits in the top crust. Sprinkle with sea salt and freshly ground pepper.
- Bake. Bake at 375º Fahrenheit for 30 minutes or until the crust is golden brown.
How do you know when ham pot pie is done?
You know the pot pie is done when the top of the crust is golden brown. Remember that the filling is totally cooked through so you’re just browning the pie crust and heating the pie through.
Freezer Instructions
You can easily freeze this pot pie for a later time. Put the pie together and place the pie crust on top. Instead of baking, wrap the pie in plastic wrap twice, then wrap it in foil. You can freeze the pie for up to 2 months.
When you are ready to cook chicken pot pie, remove it from the freezer preferably a day before you want to cook it for it to thaw. This isn’t 100% necessary, but it will cook more evenly if the pie is partially defrosted.
Cook the pie at the same temperature, but allow more time for baking. If the pie is starting to get too brown on the crust, cover the edges with foil and finish cooking.
What to Serve with Ham Pot Pie
Bring the family around the table with this ham pot pie. Try serving with:
Recipe Variations
- Swiss cheese pairs well with ham. For a little twist on flavor, try shredded swiss cheese instead of cheddar.
- Use diced broccoli in the ham pot pie filling instead of the mixed vegetables.
- Don’t like pie crust? Use store bought canned biscuits and place them over the filling. If you choose this, use a larger baking dish so the biscuits have space to rise and not overflow.
Can I make this recipe gluten free?
Yes. Use a gluten free pie crust and switch out the flour in the filling for all-purpose gluten free flour or cornstarch.
Can I switch up the vegetables in this meat pie?
Yes! Use whatever fresh or frozen veggies you’d like.
Can I use a cream soup to thicken the pie?
Sure. Use store bought or homemade cream of chicken soup in place of the flour and milk.
Other Ham Recipes:
Ham Pot Pie
Ham pot pie is a scrumptious way to use leftover ham. It's creamy texture features the flavors of ham, cheese and mixed veggies. The ultimate comfort food.
Servings 8
Prep Time 20 minutes
40 minutes
Total Time 1 hour
Ingredients
- 2 cups chicken stock
- 12 ounces frozen mixed vegetables
- ¾ cup chopped onions
- ½ teaspoon salt
- 1/2 teaspoon minced garlic
- ⅛ teaspoon black pepper
- 1 cup 2% milk
- 1/2 cup all-purpose flour
- 2 teaspoons fresh thyme
- 2 teaspoons fresh snipped oregano
- 2 cups cooked cubed ham
- 1 cup freshly shredded cheddar cheese
- 1 single layer pie dough
Instructions
- In a medium saucepan, combine the broth, frozen vegetables, onions, salt, minced garlic and pepper. Bring to a boil. 2 cups chicken stock, 12 ounces frozen mixed vegetables, ¾ cup chopped onions, ½ teaspoon salt, ½ teaspoon minced garlic, ⅛ teaspoon black pepper
- In a small bowl, whisk together the flour and milk until smooth. Drizzle into the boiling mixture. Cook and stir over medium low heat until the mixture has thickened a bit. Remove from the heat. 1 cup 2% milk, ½ cup all-purpose flour
- Mix in the fresh thyme, oregano, ham and shredded cheese. 2 teaspoons fresh thyme, 2 teaspoons fresh snipped oregano, 2 cups cooked cubed ham, 1 cup freshly shredded cheddar cheese
- Pour the pie filling in a deep dish 9” round pie plate.
- Place the rolled out pie dough overtop the filling. Press the edges of the pie dough around the edge of the pie plate to seal. Cut slits in the top of the pie crust. Sprinkle with sea salt and freshly ground pepper. 1 single layer pie dough
- Bake at 375º Fahrenheit for 30 minutes or until the crust is golden brown.
Notes
- Brush the top of the pastry with an egg wash (1 large egg whisked with 1 tablespoon water) for a golden brown crust.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 338kcal | Carbohydrates: 27g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 856mg | Potassium: 364mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2357IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 2mg
