Leftover Ham Pot Pie
This easy ham pot pie recipe is a great way to use leftover ham from your holiday meal. A classic make-ahead comfort food dish, this savory pot pie with ham and vegetables wrapped in a buttery flaky crust is flavorful and satisfying.
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Are you wondering what to do with those holiday leftovers? This easy ham pot pie recipe is the best way to use up leftover ham!
Pot pie is a delicious comfort food classic and a true favorite in my family. I’m talking about buttery, flaky crust filled with flavorful ham, tender veggies, and creamy sauce. I love making this using my baked picnic ham with cinnamon honey glaze, and let me tell you, it is sooooo good!
Just like my leftover turkey pot pie and air fryer ham casserole, it’s a hearty and satisfying one-pan meal that everyone will love.
Table of Contents
Leftover Ham Pot Pie
This make-ahead recipe is ideal for holiday leftovers from Thanksgiving, Christmas, and Easter. The beauty of pot pie is that it’s so versatile. You can use leftover ham, as well as any leftover vegetables and potatoes from the big meal.
It comes together quickly and easily, especially using premade pie crust dough, which is such a great time-saver. And minimal fuss is exactly what we all want after preparing a holiday meal.
So, don’t be surprised if this leftover ham pot pie becomes a new holiday tradition in your family!
Why Make This Recipe
- Make with leftovers: the perfect way to use up leftovers and ensure nothing goes to waste.
- Family-Friendly: who doesn’t love having “pie” for dinner?!
- Versatile: serve for Sunday supper, a quick lunch, or as part of a weekend brunch.
- Meal Prep: simply assemble the pie in advance then bake when you want to serve.
Ingredients Notes
- Ham – cooked leftover ham, diced or shredded into bite-sized pieces.
- Frozen Vegetables – Peas and carrots are the classic pot pie filling, but you can also use frozen green beans, broccoli, and cauliflower.
- Oil – Use olive oil or another light, neutral oil.
- Onion – Finely diced.
- Flour – For thickening the filling.
- Milk – Whole milk adds a lovely creaminess, but you can use skim milk or 2% milk instead.
- Chicken Stock – Opt for a low-sodium broth or stock, so you can add salt to suit your taste. If you don’t use reduced sodium, you won’t want to add salt when seasoning.
- Italian Seasoning, Salt & Pepper – To perfectly season the pie filling.
- Egg – Gently beat and use as a wash on top of the pie crust.
- Cheese – I love adding shredded cheddar cheese, but feel free to use your favorite variety or skip it altogether.
- Pie Crust – Premade store-bought pie crust sheets are easy and convenient, but you can certainly make your own from scratch!
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Ham Pot Pie
Get the complete ingredients list and instructions from the recipe card below
Step 1. Preheat oven to 400 degrees F / 204 degrees C. Sauté onion in a skillet on medium heat for about 5 minutes. Stir in flour and seasonings. Cook for 1-2 minutes, until it starts to turn golden. Reduce heat and whisk in broth and milk a little bit at a time. Simmer for a couple of minutes. Remove from heat and add the ham and frozen veggies.
Step 2. Unroll one pie crust and place it in the bottom of a pie pan. Trim the edges if needed.
Step 3. Spoon in the ham filling pie crust and sprinkle on some cheese. Brush edges with egg wash, then place the other pie crust sheet on top. Trim and seal edges and cut a few slits in the top to allow the steam to vent while cooking.
Step 4. Brush with egg wash, loosely cover with aluminum foil, and bake for 20 minutes until the inside is hot and bubbly. Take off the foil and bake for another 10-15 minutes, or until the crust is golden brown.
Bintu’s Tips and Variations
- If the filling is too thick, add another splash or two of chicken stock or milk. If it’s too thin, add a little more flour.
- Be sure to allow the filling to cool before adding it to the uncooked pie crust.
- Don’t forget to vent! Cut a couple of slits in the top crust so steam can escape and the pie cooks evenly.
- To prevent the crust edges from over-browning, keep the outer edges of the pie covered in foil for the last 10-15 minutes of baking.
- Swap the ham for leftover turkey or chicken, or use a different mix of frozen vegetables.
Prep and Storage
- Prep Ahead – You can prepare and assemble the pot pie a day in advance, wrap it tightly with plastic wrap or foil and refrigerate until ready to bake.
- Freeze – To use for meal prep, you can freeze the unbaked pot pie for up to 1 month. I recommend wrapping the pie and then storing in a freezer-safe Ziploc bag.
- Storage – Keep leftover ham pot pie in an airtight container inside the fridge for 3-4 days.
FAQs
The bottom of pot pie can turn out soggy if the uncooked pie crust absorbs too much of the filling liquid. Brushing the bottom crust with an egg wash creates a barrier that can prevent this from happening. Metal pie pans transfer heat more efficiently than ceramic or glass, which can help the crust set quickly and avoid the dreaded soggy bottom.
If your pot pie filling is too thin, you can simply stir in a little more flour. You can also add a teaspoon or two of cornstarch or arrowroot powder.
Whether you choose to eat pot pie with a fork or a spoon is largely a matter of personal preference. While some etiquette rules state that spoons should be reserved for soups, stews, and ice cream, I personally think it’s perfectly acceptable to use either one!
Similar Recipes You May Like
- Ham and Cheese Sliders.
- Air Fryer Ham.
- Fish Casserole.
- Turkey Patties (use up leftover turkey).
- Leftover Turkey Pot Pie.
Serve With
- These smothered green beans are a super flavorful side dish.
- Potato pancakes with leftover mashed potatoes are an awesome accompaniment.
- Baked sweet potato fries are a family favorite in my house!
Weight Watchers Points
There are 7 Blue Plan SmartPoints in one serving of this.
Recommended Tools
- A set of sharp knives to make prep work a breeze.
- Great saucepans for even cooking.
- This handy digital thermometer to check food for doneness.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my ham pot pie recipe post. And please come visit again as I continue to slice, dice, and dream up affordable air fryer recipes, Instant Pot recipes, Southern recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Easy Ham Pot Pie
Ingredients
- 2 ½ cups (370g) frozen mixed vegetables thawed (I used peas, carrots, sweet corn, and mini diced green beans)
- 1 onion peeled and chopped
- ⅓ cup (40g) all-purpose flour
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups (354ml) reduced sodium chicken broth or stock
- 1 cup (237ml) milk or less, depending on desired thickness
- 3 cups (402g) cooked ham diced or shredded
- ½ cup (60g) shredded cheddar cheese optional
- 2 sheets premade pie crust
- 1 egg beaten
Instructions
- Preheat oven to 400 degrees F / 204 degrees C. In a medium skillet, add oil and onion, sauté over medium heat for about 5 minutes, until softened. Stir in flour, Italian seasoning, salt and pepper. Cook for 1-2 minutes, until it starts to turn golden (make sure it does not burn).
- Reduce to low heat and whisk in chicken broth and milk a little bit at a time, make sure to stir well after each addition. It will start out thick and become thinner and smoother. Let simmer for a couple of minutes. Remove from heat, let cool for a few minutes, then mix in the ham and frozen vegetables.
- Unroll one pie crust and place in the bottom of a pie pan. Trim the edges if needed.
- Spoon in the ham filling pie crust and sprinkle on some cheese.
- Brush edges of crust with egg wash, then place the other pie crust sheet on top. Trim and seal edges and cut a few slits in the top to allow the steam to vent while cooking. Brush with egg wash, loosely cover with aluminum foil, and bake for 20 minutes, until the inside is hot and bubbly.
- Remove foil and bake for another 10-15 minutes, until the crust is golden brown.
Video
Notes
- If the filling is too thick, add another splash or two of chicken stock or milk. If it’s too thin, add a little more flour.
- Be sure to allow the filling to cool before adding it to the uncooked pie crust.
- Don’t forget to vent! Cut a couple of slits in the top crust so steam can escape and the pie cooks evenly.
- To prevent the crust edges from over-browning, keep the outer edges of the pie covered in foil for the last 10-15 minutes of baking.
- Swap the ham for leftover turkey or chicken, or use a different mix of frozen vegetables.
- Storage – keep in an airtight container inside the fridge for 3-4 days.
- There are 7 WW Blue Plan SmartPoints in one serving.
