This Ham Pot Pie is a delicious and budget-friendly meal that the whole family will love. Full of tender vegetables, savory ham, and a creamy sauce all topped with a flaky crust. What more you could ask for?
Made with simple ingredients, you can easily whip up this hearty dish in no time. it’s also great when made ahead so you can prep it and bake it when you get home from work on busy weeknights.
If you love pot pie recipes like this one then you may also enjoy this Meatball Pot Pie recipe or this Chicken Pot Pie recipe.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- cooked ham – leftover over holiday ham works great, if you don’t have leftover ham a package of diced ham can also be used.
- butter – I used salted butter, however unsalted can be used as well.
- onion – I used a sweet onion, a yellow or white onion could also work.
- carrots
- celery stalks
- frozen peas – drained canned peas would also work
- all-purpose flour
- dried thyme
- dried rosemary
- Salt and pepper
- chicken broth – vegetable broth or ham broth would also work.
- milk
- pie crusts – I used store-bought refrigerated pie crusts, however, homemade pie crusts will work just fine.
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Melt the butter in a large skillet, and saute the onions, carrots, and celery until tender.
Stir in the diced ham and frozen peas and cook for an additional 2-3 minutes.
Sprinkle the flour mixture over the vegetables and ham, and stir well, cook for 1-2 minutes.
Add the seasonings, broth, and milk, and stir constantly until the mixture thickens. Simmer for 5 minutes.
Roll out the first crust onto the bottom of the pie plate. Fill with pie filling, and then top with remaining crust. Press the edges to seal and cut a few slits in the top of the pie.
Bake in a 375-degree preheated oven for 40-45 minutes until the crust is golden brown and the filling is bubbly.
Hint: Place a baking sheet underneath your pie plate in the oven to catch any spills.
Storage
Storage – Store the leftover ham pot pie in an airtight container in the fridge for 2-3 days.
Freezing – You can also freeze the pot pie by wrapping it in plastic wrap and then aluminum foil and storing it in the freezer for up to three months. Thaw in the fridge overnight.
Reheating – Reheat single servings in the microwave on 50% power for 2-3 minutes, or reheat the entire pie in the oven at 350 degrees for about 15 minutes.
Wendy’s Test Kitchen Tips
- Once you add the broth and milk to your pot pie filling, make sure that you stir constantly so that the filling doesn’t clump up.
- You want your filling to be thick enough to start sticking to the spoon so that you get the right texture when you bake your pot pie.
- Allow the pot pie to cool for 10-15 minutes before serving, as this will allow the filling to thicken up instead of running out when you cut it.
Pairing
These are my favorite dishes to serve with Ham Pot Pie:
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Ham Pot Pie
Equipment
- large skillet
- 9 inch pie plate
Ingredients
- 1 ½ cups cooked ham diced
- 2 tablespoons butter
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 1 cup frozen peas
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- 1 ½ cups chicken broth or vegetable broth
- ½ cup milk
- 14.1 ounces pie crusts 2 crusts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the diced ham and frozen peas, cooking for an additional 2-3 minutes.
- Sprinkle the flour over the mixture and stir well to coat the ingredients. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the dried thyme, dried rosemary, salt, and pepper to the skillet. Pour in the chicken or vegetable broth and milk, stirring constantly until the mixture thickens. Simmer for 5 minutes, allowing the flavors to meld.
- Roll out one pie crust and place it in the bottom of a 9-inch pie dish. Pour the ham and vegetable filling into the crust.
- Roll out the second pie crust and place it over the filling. Press the edges to seal the pie and cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the Ham Pot Pie to cool for a few minutes before serving.