Ham Pot Pie is the quintessential comfort food, renowned for its hearty blend of tender ham, a luscious creamy sauce, and a vibrant medley of garden vegetables like sweet peas and crisp carrots, all encased in a gloriously flaky, golden crust. It’s a dish that warms the soul and satisfies even the deepest cravings for home-cooked goodness.
For those who love a twist on tradition, you can easily adapt this recipe by skipping the conventional pie crust and opting for buttery puff pastry, much like the delicious approach taken in our Ham and Potato Pot Pie. This simple substitution can save time while still delivering an incredibly satisfying meal.
The Ultimate Comfort Food: Easy & Delicious Ham Pot Pie
Few culinary delights compare to the versatility and convenience of having a substantial amount of leftover holiday ham. As a dedicated food enthusiast, I find immense joy in transforming this festive staple into an array of new and exciting dishes. From the savory delight of Ham Fried Rice and the soul-soothing warmth of Ham And Bean Soup, to the irresistible charm of Ham and Cheese Pinwheels, the possibilities for reinvention are truly endless. I confess, I often intentionally prepare more ham than necessary, just so I can revel in a week’s worth of my favorite leftover creations!
My latest culinary obsession for maximizing that delicious leftover ham has to be this incredible Ham Pot Pie! It’s time for Chicken Pot Pie to move over; ham is taking center stage, offering a richer, often more flavorful twist that’s surprisingly easy to achieve. The best part? Since your ham is already cooked, this pot pie comes together remarkably quickly. Opting for convenient store-bought pie crusts or puff pastry further streamlines the process, making a gourmet-quality meal accessible even on busy weeknights.
Why You’ll Fall in Love with This Ham Pot Pie Recipe:
- Perfect for Using Up Leftovers: This recipe is a culinary hero, expertly transforming leftover ham into an entirely new and utterly delicious meal. It’s an ingenious way to reduce food waste while extending the enjoyment of your holiday feast. Beyond ham, it encourages creativity with any leftover cooked meats or roasted vegetables you might have on hand.
- Unparalleled Comfort Food: Imagine a chilly evening, a warm fire, and a steaming slice of this pot pie. It’s the epitome of cozy, comforting cuisine. Each bite delivers a harmonious blend of creamy goodness, tender ingredients, and a buttery crust, creating an experience that feels like a warm hug from the inside out.
- A Wholesome & Balanced Meal: Thoughtfully crafted, this pot pie offers a well-rounded nutritional profile. It combines a hearty protein source (ham) with a generous assortment of vegetables, all nestled in a savory sauce. It’s a complete meal in one dish, perfect for satisfying appetites without needing extensive side dishes.
- Effortlessly Customizable: One of the greatest strengths of this Ham Pot Pie is its flexibility. Feel free to experiment with different vegetables like mushrooms, green beans, or sweet potatoes. Adjust seasonings to match your palate – a touch of smoked paprika, a sprinkle of fresh rosemary, or a dash of hot sauce can transform the flavor profile to your liking.
- A Guaranteed Crowd-Pleaser: This delightful dish consistently earns rave reviews from both adults and children alike. Its universally appealing flavors and comforting texture make it an ideal choice for family dinners, potlucks, or any occasion where you want to serve a meal that everyone will genuinely enjoy.
Gathering Your Ingredients for the Perfect Ham Pot Pie
Crafting a truly exceptional Ham Pot Pie begins with selecting quality ingredients. Here’s a detailed look at what you’ll need and some tips for best results:
- Fresh or Frozen Vegetables: We recommend a classic mix of carrots, peas, and corn. Feel free to use fresh, thinly sliced carrots for a crisp texture, or the convenience of frozen carrots. For potatoes, Yukon Gold varieties are fantastic as they hold their shape well and are creamy; no need to peel them if you give them a good scrub! Ensure all vegetables are cut into evenly sized pieces for uniform cooking.
- The Star Protein – Ham: This recipe truly shines with cubed leftover ham, especially from a holiday roast. If you don’t have leftovers, a pre-cooked ham steak or a boneless, fully cooked ham from your local grocery store works perfectly. Dice it into bite-sized pieces.
- Rich & Creamy Liquids: For the sauce, quality is key. Use a good chicken stock (or broth) for a robust base. Whole milk will yield the creamiest sauce, but 1% or 2% milk can be substituted if preferred, with a slightly lighter result.
- Aromatic Foundation – Veggies: Finely chopped onion, minced garlic, and thinly sliced celery are essential for building a deep, savory flavor base for your pot pie filling. These aromatics caramelize beautifully and add incredible depth.
- Essential Seasonings: Don’t underestimate the power of seasoning! Beyond salt and pepper to taste, we use celery seed for a subtle, earthy note, dried thyme for warmth, and Italian seasoning for a herbaceous complexity. Fresh flat-leaf parsley brightens the dish and can also be used for garnish.
- Flaky Pie Crusts: For ultimate convenience, store-bought pie crusts are a fantastic shortcut. Look for refrigerated or frozen options that come in a pack of two. If you’re feeling ambitious, a homemade pie crust recipe is provided below, offering an unparalleled buttery flakiness. Remember to brush the top crust with an egg wash (egg whites or a whole egg whisked with a splash of water) for that beautiful golden-brown, glistening finish.
Step-by-Step Guide: How To Make The Perfect Ham Pot Pie
Making a homemade ham pot pie is a rewarding culinary journey that results in a truly comforting meal. Follow these steps for a delicious and successful dish:
- Prepare Your Vegetables: Begin by preheating your oven to 375°F (190°C). In a large saucepan, combine your diced potatoes, thinly sliced carrots, and frozen peas with two cups of chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender. This step ensures all your harder vegetables are cooked through before baking. Once tender, carefully drain the vegetables, reserving the cooking broth, and set them aside.
- Sauté the Aromatics: Return the large saucepan (or use a separate one) to medium heat and add one tablespoon of olive oil. Once the oil is shimmering, add your finely chopped yellow onions and cook for 2-3 minutes until they begin to soften. Next, stir in the minced garlic and thinly sliced celery, cooking for another 30 seconds to a minute until fragrant and translucent. This step builds the aromatic foundation of your pot pie. Transfer this sautéed mixture directly onto your par-cooked vegetables.
- Craft the Velvety Sauce (Roux): In the same saucepan, melt 1/3 cup of unsalted butter over medium heat. Once melted, whisk in 1/3 cup of all-purpose flour. Continue to whisk constantly for 3-4 minutes until the mixture turns a light golden brown. This is your roux, which will thicken the sauce and add a nutty flavor. Season the roux with salt, pepper, 1/4 teaspoon celery seed, 1/4 teaspoon dried thyme, 1 teaspoon Italian seasoning, and 1 tablespoon of fresh minced parsley. Gradually pour in 2/3 cup of whole milk and 1-3/4 cups of chicken stock (from the reserved broth or fresh), whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, stirring often, until it thickens to your desired consistency. If it’s too thick, add a little more stock or milk.
- Combine the Flavorful Filling: Once your sauce is perfectly thickened, gently fold in the frozen corn and the cubed pre-baked ham along with all the par-cooked vegetables and sautéed aromatics. Stir everything together until thoroughly combined and coated in the creamy sauce. Taste the mixture and adjust the seasonings (salt and pepper) as needed to ensure the flavors are perfectly balanced.
- Assemble Your Pot Pie: Carefully place one unbaked pie crust into a 9-inch deep-dish pie pan. Lightly brush the bottom crust with a whisked egg white (this helps prevent a soggy bottom). Pre-bake this bottom crust for 5 minutes in your preheated oven. After pre-baking, pour the entire ham and vegetable filling into the crust. Gently place the second pie crust over the filling. Trim any excess crust and crimp or seal the edges firmly to the bottom crust. Cut several small slits or a decorative pattern into the top crust to allow steam to escape during baking. Finally, brush the entire top crust with the remaining egg white (or a whole egg wash for extra shine) for a beautiful golden finish.
- Bake to Golden Perfection: Place the assembled pot pie in the preheated oven and bake for 35-40 minutes, or until the top crust is beautifully golden brown and the filling is bubbly. If the edges of the pie crust start to brown too quickly, you can cover them loosely with aluminum foil.
- Cool and Serve: Once baked, remove the ham pot pie from the oven and let it cool for at least 10-15 minutes before slicing and serving. This resting time allows the filling to set, making it easier to cut and ensuring every slice holds its shape. Garnish with fresh thyme or parsley if desired for an extra touch of freshness.
Make-Ahead & Storage Tips
This Ham Pot Pie is not just delicious; it’s incredibly versatile for meal planning! Here’s how to store it and even prepare it in advance:
Can You Freeze Ham Pot Pie?
Absolutely! Ham Pot Pie freezes beautifully. To freeze, ensure the pie is completely cooled. Wrap it tightly first in plastic wrap, then in aluminum foil, or place it in an airtight freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw the pie in the refrigerator overnight. Reheat it in a preheated oven at 350°F (175°C) until thoroughly warmed through and bubbly, usually about 30-45 minutes, covering with foil if the crust starts to brown too much.
Refrigeration: For immediate leftovers, store slices or the entire pie in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or a toaster oven until hot.
Can You Make This Ahead Of Time?
Yes, this is an excellent make-ahead meal, perfect for busy schedules!
- Prepare & Cool: You can make the filling completely, allow it to cool, and then assemble the pie in the crust.
- Freeze Assembled Pie: Once assembled, wrap the unbaked pie tightly in plastic wrap and then foil. Freeze for up to 2 months.
- Bake from Frozen: To bake from frozen, do not thaw. Place the frozen pie in a cold oven, then set the temperature to 375°F (190°C). You’ll need to add an additional 20-30 minutes to the original baking time. Cover the edges with foil if they brown too quickly.
- Refrigerate Assembled Pie: You can also assemble the pie up to 2 days in advance and store it covered in the refrigerator. When ready to bake, add a few extra minutes to the baking time to ensure it’s heated through.
More Hearty Comfort Food Recipes You’ll Love
- Spaghetti Bolognese – A rich, meaty sauce slow-cooked to perfection, ideal for crockpot preparation.
- Short Ribs – Indulgently tender and deeply flavorful, a truly comforting and delicious dish.
- Shepherd’s Pie – Layered with savory meat, mixed vegetables, and a luscious potato topping, featuring the BEST gravy.
- One-Pot Hamburger Helper – A quick and easy classic, ready in just 30 minutes for a hassle-free dinner.
- Twice-Baked Potato Casserole – The ultimate side dish or light meal, pure creamy and cheesy comfort.
Print Recipe
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 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 (for egg wash)
- 2 (9-inch) unbaked pie crusts
- Salt and pepper, to taste
- Fresh thyme (optional, for serving)
Instructions
- Boil Vegetables: Preheat oven to 375°F (190°C). In a large saucepan, combine potatoes, carrots, and peas with the chicken broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes until potatoes are fork tender. Drain and set aside, reserving some broth.
- Sauté Aromatics: In a large saucepan over medium heat, heat the olive oil until shimmering. Add onions and cook for 2–3 minutes until softened. Then add minced garlic and sliced celery, cooking for another 30 seconds until fragrant and translucent. Transfer this mixture to the bowl with the other vegetables.
- Make the Creamy Sauce: Return the saucepan to medium heat. Melt the butter, then whisk in the flour. Cook, stirring constantly, for 3–4 minutes until the roux turns a light brown. Season with salt, pepper, celery seed, Italian seasoning, thyme, and parsley. Gradually whisk in the chicken stock and milk. Bring to a gentle simmer and cook, stirring often, until the sauce thickens to your desired consistency.
- Combine Filling: Stir the frozen corn and cubed ham into the creamy sauce along with the cooked potatoes, carrots, peas, and sautéed aromatics. Mix well until everything is thoroughly combined. Taste and adjust seasonings as needed.
- Assemble & Bake: Place one pie crust in a 9-inch deep-dish pie pan. Lightly brush the bottom crust with egg whites and pre-bake for 5 minutes. Pour the prepared filling into the crust. Cover with the second pie crust, crimp the edges to seal, and cut several slits in the top for steam to escape. Brush the top crust with the remaining egg white (or a whole egg wash). Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly. If edges brown too quickly, cover loosely with foil.
- Serve: Let the ham pot pie cool for 10-15 minutes before slicing and serving. This allows the filling to set. Garnish with fresh thyme or parsley, if desired.
Recipe Notes
Storage & Freezing: Store any leftover ham pot pie in an airtight container in the refrigerator for up to 3-4 days. To freeze, ensure the pie is completely cool, then wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating in the oven.
Nutrition
Calories: 407 kcal |
Carbohydrates: 40.4 g |
Protein: 12 g |
Fat: 22.4 g |
Cholesterol: 55.9 mg |
Sodium: 466.1 mg |
Fiber: 3.1 g |
Sugar: 4.1 g
Nutrition information is automatically calculated, so should only be used as an approximation.