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Easy Ham Pot Pie Recipe

If you're on the hunt for a ham pot pie that is delicious, comforting, and undeniably irresistible, then this recipe can't be beat! This ham pot pie boasts a flaky crust with plenty of ham and vegetables swimming in a savory cream sauce - it just doesn't get any better than that.

Who doesn't love a good pot pie? It's the ultimate comfort food and is always a hit with the whole family. This particular delicious ham pot pie recipe is easy to make and is one of my favorite ways to use up leftover Christmas ham. Not only that, but with the savory flavors of ham and buttery pie crust, it's sure to be a new favorite dinner dish in your home. 

Close up photos of ham pot pie including ingredients and freshly baked and sliced ham pot pie

This was inspired by my other leftover ham recipes and by this popular recipe for Thanksgiving Leftovers Turkey Pot Pie. If you're looking for an easy ham pie recipe that makes individual pot pies you can check out this post.

This post contains helpful tips, tricks, and useful information! If you're in a rush, please use the "Jump to Recipe" link at the top of this post.

*This post may contain affiliate links and I’ll earn a commission if you shop through them. You can read my full disclosure here.

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close up view of a piece of freshly baked ham pot pie on a black plate with a fork

😋 Why You'll Love This Recipe

  • It's and easy recipe and doesn't take much time to prep.
  • It's a great way to use up holiday leftovers.
  • If the entire pie isn't eaten in one setting, it can be reheated and is delicious the next day making it perfect for lunches or a second dinner.

🥘Ingredients

cubed ham in white sauce in a cast iron skillet
  • cubed ham cut up into bite-size pieces - you can use leftover ham or ham steak
  • frozen vegetables
  • onion
  • chicken broth or chicken stock
  • butter
  • heavy cream
  • all purpose flour
  • garlic powder
  • dried thyme or fresh herbs
  • store-bought pie crust or homemade - you'll need two as this is a double crust pie.
  • beaten egg for the egg wash

See recipe card for quantities.

📋Instructions

This is an overview of the instructions. Full instructions and nutritional information can be found in the printable recipe card at the bottom of the page.

melted butter in a cast iron skillet with diced sautéed onions
  •  Pre heat oven to 375 degrees F.
  • Melt butter over medium heat in a large skillet adding the onions once the butter is fully melted.
  • Sauté until a beautiful golden brown.
flour being whisked into melted butter and sautéed onions
  • Stir in flour using a whisk and cook for 1 to 2 minutes until the mixture is smooth and blended.
  • Whisk in the chicken broth and cream alternating between the two.
garlic powder and thyme being whisked into a white sauce
  • Whisk until you are left with a nice creamy sauce. Stir in the garlic powder and thyme.
mixed veggies and cubed ham being added to white sauce
  • Gently stir in the cubed ham and vegetables.
Top pie crust vented to allow team to escape
  • Pour or spoon the pot pie filling onto the top of the bottom pie crust.
  • Place the second pie crust on top of the ham mixture sealing the edges of the top crust. Brush with an egg wash (1 egg beaten with 1 tablespoon of water). This is optional but helps to give the crust a nice golden color.
  • Poke holes in the top crust or use a sharp knife to make a design if desired.
Ham Pot Pie removed from oven with a golden brown top crust
  • Place pie plate on a baking sheet to catch any spillover and bake for 35 to 40 minutes.
  • Remove from oven and allow to cool for 15 minutes before slicing and serving.
ham pot pie in a black cast iron skillet with a slice on a plate in the front

🍴Substitutions

  • leftover chicken or turkey can be substituted for the ham
  • you can omit the bottom crust if you want to save calories
  • puff pastry or crescent rolls can be used instead of pie crust

🍽 Equipment

The Best Cast Iron Skillet - over 100 Five Star Reviews
  • Smooth cooking surface. The entire interior of our skillet is machined smooth. That means food sticks less and it’s a breeze to clean.
  • Optimal weight. Lighter than most, our 10.5-inch skillets tip the scales at 5.2 lbs for the perfect balance of heat retention and ease of use.
  • All natural. No toxic chemicals, no space-age materials, just iron.
  • Lasts forever. Treat your cast iron properly and it will last many lifetimes.
  • Drip-free flared rim. No more pour spouts. Pour from anywhere with confidence.
  • Stay-cool handle. Burn your hand on someone else's pan. Our forked handle stays cooler much longer than the cast iron you’re used to.


Learn More
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Large cast iron skillet, pie plate, or pie dish

🍱Storage

Allow leftovers to cool completely and then cover tightly with plastic wrap or aluminum foil. Will keep in refrigerator for 3 to 4 days.

🔥How to Reheat

Preheat oven to 325 degrees and reheat covered leftovers (remember to remove the plastic wrap and replace with aluminum foil) for 20 to 25 minutes. I also place a single piece on a glass plate and reheat in the microwave at 40% power for 2 minutes or in the air fryer (NO PLATE) at 325 degrees for 15 minutes.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Easy Ham Pot Pie Recipe

If you're on the hunt for a ham pot pie that is delicious, comforting, and undeniably irresistible, then this recipe can't be beat! This ham pot pie boasts a flaky crust with plenty of ham and vegetables swimming in a savory cream sauce - it just doesn't get any better than that.
Print Recipe Pin Recipe Save Recipe
ham pot pie on a black plate with a fork ready to eat!
Prep Time:15 mins
Cook Time:40 mins
Resting Time:15 mins
Total Time:1 hr 10 mins

Ingredients

  • 2 cups ham diced, cut into bite-sized pieces
  • 2 cups mixed vegetables frozen or canned
  • ½ cup onion diced
  • 4 tablespoon butter
  • 3 tablespoon flour
  • ½ cup whole milk or heavy cream
  • 1 cup chicken broth or chicken stock
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried thyme can use fresh, chopped
  • 2 pie crusts Pillsbury, homemade, or store brand
  • 1 egg

Instructions

  •  Pre heat oven to 375 degrees F.
  • Melt butter over medium heat in a large skillet adding the onions once the butter is fully melted.
    4 tablespoon butter, ½ cup onion
  • Sauté until a beautiful golden brown.
  • Stir in flour using a whisk and cook for 1 to 2 minutes until the mixture is creamy and thick.
    3 tablespoon flour
  • Whisk in the chicken broth and cream alternating between the two stirring until you are left with a nice creamy sauce.
    ½ cup whole milk, 1 cup chicken broth
  • Stir in the garlic powder and thyme.
    1 teaspoon dried thyme, ¼ teaspoon garlic powder
  • Gently stir in the cubed ham and vegetables.
    2 cups mixed vegetables, 2 cups ham
  • Line the bottom of a cast iron skillet, pie pan or pie dish with one of the pie crusts.
    2 pie crusts
  • Pour or spoon the pot pie filling onto the top of the bottom pie crust.
  • Place the second pie crust on top of the ham mixture.
  • Brush with an egg wash (1 egg beaten with 1 tablespoon of water). This is optional but helps to give the crust a nice golden color.
    1 egg
  • Poke holes in the top crust or use a sharp knife to make a design if desired.
  • Place pie plate on a baking sheet to catch any spillover and bake for 35 to 40 minutes.
  • Remove from oven and allow to cool for 10 to 15 minutes before slicing and serving.

Notes

Substitutions

  • leftover chicken or turkey can be substituted for the ham
  • you can omit the bottom crust if you want to save calories
  • puff pastry or crescent rolls can be used instead of pie crust

Storage:

Allow leftovers to cool completely and then cover tightly with plastic wrap or aluminum foil. Will keep in refrigerator for 3 to 4 days.

How to Reheat:

Preheat oven to 325 degrees and reheat covered leftovers (remember to remove the plastic wrap and replace with aluminum foil) for 20 to 25 minutes. I also place a single piece on a glass plate and reheat in the microwave at 40% power for 2 minutes or in the air fryer (not on a plate) at 325 degrees for 15 minutes.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 31g | Protein: 14g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 779mg | Potassium: 295mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2546IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg
Servings: 8 servings
Calories: 392kcal
Author: Mary Beth
Cost: $10.00

If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

🧯Food safety

  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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