Ham Pot Pie

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A hearty and comforting Ham Pot Pie is a great way to use up leftover Easter or Christmas ham. This pot pie has a double crust and a thick, rich filling full of diced ham, potato chunks, and corn.

Ham Pot Pie

 

This is a simple and flavorful pot pie that works for a weeknight meal or Sunday Supper.

How to make Ham Pot Pie:

  • Peel and dice a few small russett potatoes and boil them just until tender. Drain.
  • Melt butter in a large skillet and cook onion until soft. Add the seasonings- salt, pepper, thyme, and poultry seasoning.
  • Add the flour and cook and stir for 1 minute.
  • Gradually whisk in the chicken broth and milk. Add the potatoes and corn and simmer until thickened.
  • Stir in ham and check for seasoning. Add more salt and pepper if desired.
  • Fit the first pie crust in a deep dish 9-inch pie pan. Spoon filling into pie and unroll the second pie crust on top. Trim to fit and pinch to seal the 2 pie crusts.
  • Brush the top with egg wash and cut a few slits to let steam escape. Bake at 400 degrees for 30 minutes. Let cool slightly before slicing.

Ham Pot Pie with a double crust

 

Tips for making:

  • Be sure not to overdo the thyme or poultry seasoning. A little goes a long way.
  • You definitely need a deep-dish pie plate for this recipe. There is a lot of filling.

Ham Pot Pie

More Leftover Ham Recipes:

Ham Pot Pie

Ham Pot Pie

A hearty and comforting Ham Pot Pie is a great way to use up leftover Easter or Christmas ham. This pot pie has a double crust and a thick, rich filling full of diced ham, potato chunks, and corn.
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: Southern
Keyword: Easter
Prep Time: 9 minutes
Cook Time: 30 minutes
Total Time: 39 minutes
Servings: 8
Calories: 494kcal

Ingredients

  • 1 cup peeled and diced potato
  • 1/2 cup salted butter
  • 2/3 cup diced onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 3 cups diced ham
  • 1 1/2 cups frozen corn, thawed
  • 2 refrigerated pie crusts
  • 1 egg beaten together with 1 tablespoon water

Instructions

  • Preheat oven to 425 degrees.
    Place potatoes in a small saucepan. Cover with water and bring to a boil. Simmer for 5 to 8 minutes to soften. Drain.
  • Melt butter in a large skillet. Add onion and cook for 3 to 4 minutes.
  • Add salt, pepper, thyme, and poultry seasoning.
  • Sprinkle flour into skillet and cook and stir for 1 minute.
  • Gradually whisk in chicken broth and then milk. Add corn and potatoes. Let mixture simmer for several minutes to thicken.
  • Stir in ham. Check for seaosning and add more salt and pepper if desired.
  • Fit one piecrust into the bottom of a deep dish 9-inch pie pan. Pour in filling.
  • Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
  • Brush the top with egg mixture. Cut 3 or 4 slits with a knife in the middle to let steam escape.
  • Place on a baking sheet and bake for 30 minutes.

Nutrition

Calories: 494kcal

 

Ham Pot Pie baked in a deep dish pie pan

Disclosure: This post contains affiliate links.

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2 thoughts on “Ham Pot Pie

  1. I was looking for a pie recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!

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