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 straightforward
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 a reliable 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!
Ingredients Needed
- Vegetables: Use fresh or frozen carrots, peas, and corn, and cut them evenly. It is satisfying to 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 straightforward, but I’ve included a from-scratch 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 reliable 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.
