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+ servings
Ham Pot Pie slice on a white plate.
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5 from 3 votes

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.
Course Main Dish
Cuisine Southern
Keyword Easter
Prep Time 9 minutes
Cook Time 30 minutes
Total Time 39 minutes
Servings 8
Calories 494kcal


  • 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


  • 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.


Calories: 494kcal