Ham Pot Pie

This beloved comfort food deserves the spotlight! Ham Pot Pie is everything you could want in a dinner – simple ingredients, easy-to-follow recipe, and a medley of flavors that’s as savory as it is soul-warming.

Ham pot pie is an unsung hero in comfort food. It doesn’t get the attention it deserves, but that’s okay because I’m going to sing its praises today! If you haven’t experienced the type of joy that comes only when breaking through a flaky pot pie shell, then you’re about to discover your new favorite dinner.

For me, pot pie is nostalgic. It transports me back to Sunday family dinners at my grandma’s house – simpler times with less adulting! Just one whiff of it baking in the oven, and boom, I’m right back at that dinner table, savoring each bite – a golden, flaky crust, tender ham and veggies, and a creamy, savory filling that hits all the right spots. 

This recipe is also a good way to repurpose leftover holiday ham – and reduce food waste. If you find yourself with uneaten ham after Thanksgiving or Christmas, don’t toss it out. Make ham pot pie instead! Everyone in your household will leave the table happy. 

So let’s dive in and get you up to speed on how to make ham pot pie!

For more pot pie recipes, check out my Leftover Turkey Pot Pie and French Onion Pot Pie with Ground Beef. 

Why You'll Love It

Tender ham and veggies. Thick, savory sauce. Buttery, flaky crust. Need I say more? 

• Comforting and Hearty. Loaded with veggies and ham, wrapped in a flaky, golden-brown crust, there’s just something so comforting and hearty about ham pot pie. It’s a beloved classic dish for a reason!

• Repurpose Leftover Ham. This is hands-down the most delicious way to transform leftover holiday ham (and keep it out of the trash). I don’t know about you, but ham on repeat sounds like a pretty good deal.

• Ridiculously Easy. This is one of those meals that looks impressive, but is a low lift for you. Premade pie crusts save time, and the filling comes together in just one saucepan. Assembly is on you, but this ham pot pie recipe comes together effortlessly.

Important Ingredients

You need the classic pot pie ingredients, plus a few extra to boost the flavors. 

• Diced Ham - What’s a ham pie recipe without ham? This smoky, flavorful meat provides depth and hearty protein – and it’s the reason why the dish is so substantial. Used diced, cooked ham. 
• Olive Oil - To soften up the veggies on the stove as you saute them.
• Onion - You’ll need one small onion, diced. This potent veggie builds the aromatic foundation of the filling. 
• Carrots - In pot pie, carrots turn into nature’s candy, packed with nutrients and offering a pop of color to the filling. 
• Celery - For a slight crunch and earthiness, we’re using celery. Sautéed with onions and carrots, this earthy vegetable rounds out the filling's flavor profile.
• Garlic - Savory flavor to elevate the filling beyond the basics. You’ll need 3 cloves, minced. 
• Butter - Butter is used in the roux with flour to thicken up the sauce, turning it into a creamy, smooth filling.
• Flour - Used with butter to make a roux that thickens the liquid and makes the filling extra velvety smooth. All-purpose flour is great.
• Chicken Broth - The liquid foundation of the savory base filling. The deep, complex flavor complements the ham and elevates all the flavors. You could use chicken stock for a thicker consistency.
• Heavy Cream - Works with the roux to make a rich, luxurious, thick-textured filling. 
• Dijon Mustard - Mustard adds a subtle tang and a burst of brightness, tying all the flavors together. 
• Gruyere - The secret ingredient to making the filling even more decadent, turning the classic pot pie flavors into something more sophisticated. Shred the gruyere for the smoothest melt. 
• Spices & Seasonings - Dried thyme, salt, and black pepper specifically. 
• Premade Pie Crusts - Pie crust is our pot pie shell of choice! The golden, flaky pie crust holds the filling together, making it an actual pot pie. Use premade crusts to save time.
• Eggs & Water - Beat an egg with water to make an egg wash. Brushed onto the crust, it makes the pie shell golden-brown and shiny.

Swaps and Substitutions

Swapping out ingredients is easy as (pot) pie!

• Leftover Meats. Any leftover meat can be given a second chance at life in pot pie – turkey, rotisserie chicken, or even bacon for an extra smoky flavor. 
• Mustard. Dijon mustard is always preferred, but yellow or whole grain mustard works in its place. You could also omit entirely if need be. 
• Cheese. Any type of creamy cheese is welcome in pot pie – sharp cheddar, shredded parmesan, fontina, or Swiss cheese, which is the closest match to gruyere.
• Pie Crusts - Swap out pie crusts for puff pastry, biscuit dough, or homemade pie crust if you’re feeling ambitious. You’ll still get that same buttery outer shell.

Step by Step Instructions

1. Step 1: Preheat the oven to 400°F. In a large skillet, heat olive oil and sauté onions, carrots, and celery until softened, about 5 minutes.

2. Step 2: Add garlic and cook for 1 minute more then stir in butter and flour.

3. Step 3: Cook for 1–2 minutes until a paste forms.

4. Step 4:  Slowly whisk in broth and cream, stirring until thickened.

5. Step 5: Add Dijon mustard, thyme, ham, and Gruyère. Stir until combined and creamy. Season to taste.

6. Step 6: Transfer filling to the first pie crust (or individual ramekins).

7. Step 7: Top with the 2nd pie crust and crimp the edges. Slice an "x" shape in the top of the crust to allow steam to escape while cooking. Whisk the egg wash mixture together, then brush it on the top crust.

8. Step 8: Bake 30–35 minutes or until golden and bubbling. Cool slightly before serving.

Tips for the Perfect Ham Pot Pie

Lock in a great ham pot pie recipe with these tips and tricks. 

1. Cut an “X” vent. Not to sound strict, but this isn’t an optional step! The ham pie needs a vent for the steam to escape; otherwise, it will get waterlogged. 
2. Go for a thick filling. Thicker than you might think. As it bakes, the vegetables and ham will release liquids and moisture, and thin it out to the perfect consistency.
3. Let cool after baking. I know, I know, it smells so good, but waiting 15 minutes gives the pot pies a chance to cool and the filling to firm up so it doesn’t run everywhere.
4. Serve alongside a simple side salad or a roasted veggie dish for a well-rounded meal that’ll keep hungry bellies satisfied.

Recipe Variations

We all love a good switch-up! These fun, simple twists give the classic pot pie a new edge. 

• Shepard’s Pie: If you don’t have pie crusts on hand, or you’re simply craving British comfort food, this ham pot pie recipe transitions easily to Shepard’s Pie. Top the thick filling with mashed potatoes and bake. So good! Check out my Shepard’s Pie recipe – just swap out the turkey for ham.
• Pennsylvania Dutch Style: Also known as Slippery Pot Pie! This is not your traditional pot pie, but it’s super fun, calling for squares of homemade noodles (hence, slippery). It’s more like a hearty stew, but with all the flavors of your average pot pie.
• Vegetarian: Omit the ham and replace the chicken broth with veggie broth to make a 100% vegetarian pot pie. 
• Gluten Free: Use a gluten-free flour alternative in the roux and gluten-free pie crusts.

Storage Directions

• Refrigerator: Store leftover ham pot pie in an airtight container, and keep it in the fridge for up to 5 days. 
• Freezer: Wrap the pies tightly in plastic wrap, or place in a freezer-safe, airtight bag or container. Store in the freezer for up to 3 months. Before reheating, allow the hot pies to thaw overnight in the fridge.

Related Recipes

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📖 Recipe

Ham Pot Pie

This beloved comfort food deserves the spotlight! Ham Pot Pie is everything you could want in a dinner – simple ingredients, easy-to-follow recipe, and a medley of flavors that’s as savory as it is soul-warming.

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes mins

50 minutes mins

Total Time: 1 hour hr

Servings: 6 servings

Calories: 333kcal

Author: Sara Ayesh

Ingredients

• ▢ 2 cups diced cooked ham
• ▢ 2 tablespoon olive oil
• ▢ 1 small onion diced
• ▢ 2 carrots peeled and sliced
• ▢ 2 celery stalks sliced
• ▢ 3 cloves garlic minced
• ▢ 3 tablespoon butter
• ▢ 3 tablespoon flour
• ▢ 1 ½ cups chicken broth
• ▢ ¾ cup heavy cream
• ▢ ½ teaspoon dijon mustard
• ▢ 1 teaspoon dried thyme
• ▢ ½ cup shredded gruyere
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 2 premade pie crusts
• ▢ 1 egg beaten + 1 tablespoon water

Get Recipe Ingredients

Instructions

• Preheat oven to 400°F.
• In a large skillet, heat olive oil and sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook 1 minute more.
• Stir in butter and flour, cooking for 1–2 minutes until a paste forms. Slowly whisk in broth and cream, stirring until thickened.
• Add Dijon mustard, thyme, peas, ham, and Gruyère. Stir until combined and creamy. Season to taste.
• Transfer filling to the first pie crust (or individual ramekins)
• Top with the 2nd pie crust and crimp the edges.
• Slice an "x" shape in the top of the crust to allow steam to escape while cooking.
• Brush the top with the egg wash mixture.
• Bake 30–35 minutes or until golden and bubbling. Cool slightly before serving.

Notes

Storage Directions

• Refrigerator: Store leftover ham pot pie in an airtight container, and keep it in the fridge for up to 5 days.
• Freezer: Wrap the pies tightly in plastic wrap, or place in a freezer-safe, airtight bag or container. Store in the freezer for up to 3 months. Before reheating, allow the hot pies to thaw overnight in the fridge. 

Recipe Tips

• Don’t overfill the pie crust shells. Leave some space between the filling and the top of the pie crust to prevent it from bursting in the oven. 
• Cut an “X” vent. Not to sound strict, but this isn’t an optional step! The ham pie needs a vent for the steam to escape; otherwise, the filling will get waterlogged. 
• Go for a thick filling. Thicker than you might think. As it bakes, the vegetables and ham will release liquids and moisture, and thin it out to the perfect consistency.
• Let cool after baking. I know, I know, it smells so good, but waiting 15 minutes gives the pot pies a chance to cool and the filling to firm up so it doesn’t run everywhere.
• Serve alongside a simple side salad or a roasted veggie dish for a well-rounded meal that’ll keep hungry bellies satisfied.

Nutrition

Calories: 333kcal | Carbohydrates: 7g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1009mg | Potassium: 247mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4167IU | Vitamin C: 11mg | Calcium: 156mg | Iron: 1mg

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