Ham Pot Pie Recipe is a fantastic make-ahead recipe with a rich filling of tender potatoes, gooey cheddar, and ham. Add in your favorite vegetables like corn, carrots, or broccoli to taste and this is a yummy way to use leftover ham!
If you loved my Homemade Beef Pot Pie recipe, you have to try this one, too!
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When it comes to comfort food, I am a sucker for pot pie. There's something about tender vegetables in a savory sauce and flaky pie crust or puff pastry that is so homey and fulfilling!
I grew up eating my Mom's Chicken Pot Pie and it was always perfection. In fact, for years I wouldn't even try to make this recipe because Mom's was always better! Now I have experimented with all kinds of pot pie recipes (with this Beef Pot Pie being one of our family favorites) and pot pies really are just such a great way to use up leftovers.
Speaking of leftovers, if you have ham leftover from Easter, you're going to love how easy it is to turn into this amazing ham pot pie! I used potatoes, carrots and frozen corn and peas to put together this hearty meal. You can use a ham steak, too.
Ingredients
This is meant to be a brief overview of the easy ham pot pie recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Ham: Diced ham steak or leftover holiday ham both work well.
- Onion: Sweet onions or yellow onions work great in this recipe.
- Garlic: Adds flavor.
- Potatoes: I like using golden potatoes for this dish. Cut them into uniform pieces so they all cook evenly.
- Vegetables: You can use fresh or frozen carrots, corn, peas, or other veggies.
- Butter: Adds richness and is the base for the sauce.
- All-Purpose Flour: This thickens the sauce.
- Fresh Herbs: I like to use tarragon OR thyme, which complement the ham.
- Chicken Stock: You can also use chicken broth.
- Milk: Thins the sauce and adds a little creaminess.
- Cheddar Cheese: Shredded cheddar is a great addition but you can omit it if you prefer.
- Puff Pastry: I prefer using puff pastry from the refrigerator section of the grocery store, rather than waiting for frozen puff pastry to thaw.
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Frequently Asked Questions
Here are some questions (and answers!) readers often ask about making pot pies with ham and puff pastry.
If you're making this pie using leftover freshly cooked ham, do so within 3-4 days.
You might like to check out this food safety chart from the FDA with helpful info about leftover cooked meats.
Leftover ham pot pie will last in the refrigerator for 3-5 days.
Microwaving the pot pie will result in soggy dough. Instead, follow these steps:
1. Preheat oven to 300-degrees F.
2. Cover the edges of the pot pie with foil to avoid burning crust.
3. Cook for 15 minutes, then rotate the pie.
4. Allow the pie to cook an additional 15 minutes or until heated through.
The best way to make this recipe ahead of time is to prepare the filling but not assemble the dish until you are ready to bake it.
1. Place the cooked and cooled creamy filling into a resealable freezer bag (don’t forget to label it!)
2. The day before you want to make the pie, take the filling out of the freezer and place it into the refrigerator.
3. Add the filling to the 9x13 pan and top with the dough.
4. Bake at 425-degrees F for 20-25 minutes until the puff pastry is golden brown.
Uncooked puff pastry dough will last 2-3 days in the refrigerator.
Puff pastry is a really simple dough that is stretched and folded to form many layers. When the dough bakes, the layers puff up as moisture in the dough turns into steam giving it that amazing flaky texture everyone loves.
Substitute the all-purpose flour with "1:1" or "measure for measure" gluten-free flour. Use gluten-free puff pastry dough for the topping.
Yes, you can substitute store-bought or homemade pie crust for the puff pastry in this savory ham pot pie recipe. If you'd like a traditional pot pie with a top and bottom crust, use a pie plate instead of a baking dish. Be sure to brush the top crust with an egg wash before baking.
Serving Suggestions
Not only is this a great weeknight recipe, but it's also really great for brunch - especially since it will feed 9-12 people! It's definitely going to be a new family favorite!
Serve along with Buttery Dinner Rolls or Butter Swim Biscuits for a hearty meal. Or pair it with a light Fruit Salad with Orange Juice Dressing.
Variations
We recommend that you try our amazing ham pie for the first time just as it is written for the best results because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Use frozen vegetables or substitute them with your family favorites like green beans, pearl onions,
- Instead of puff pastry, use homemade or store-bought pie crust and make a traditional double-crust pie using a 9-inch pie plate.
- Garnish with fresh herbs or green onions.
- Top with a little bit of shredded cheese on top of the pie crust before baking for a cheesy crust.
Similar Recipes
Next time, try one of these delicious recipes:
More Pot Pie Recipes
We love making pot pies! Here are some more delicious recipes I know you'll enjoy:
Not ready to make this delicious pot pie recipe yet?
Remember to pin the recipe for later! When you do make it, snap a pic and tag me on Instagram @jugglingactmama or #jugglingactmama—I’d love to see your pictures! Finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Ham Pot Pie
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Ingredients
- 2 ½ cups ham cubed
- ⅔ cup sweet onion diced
- 1 clove garlic minced
- 2-3 cups golden potatoes chopped
- 3 large carrots chopped
- ½ cup butter
- 1 teaspoon tarragon OR thyme
- ½ cup all-purpose flour
- 1½ cup chicken stock
- 1 cup milk
- 1 cup corn peas or other veggies
- ½ cup cheddar cheese
- 1 Puff Pastry
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425-degrees F and butter a 9×13 baking dish.
- Peel and dice the potatoes and carrots.2-3 cups golden potatoes chopped, 3 large carrots chopped
- Boil the potatoes and carrots for 5-8 minutes. Drain and set aside.
- In a large skillet, melt the butter, and cook the onions and garlic until tender.⅔ cup sweet onion diced, ½ cup butter, 1 clove garlic minced
- After that, whisk in the flour.½ cup all-purpose flour
- Continue whisking as you add the chicken stock and milk to make the roux.1½ cup chicken stock, 1 cup milk
- Season the mixture with salt, pepper and tarragon OR thyme.1 teaspoon tarragon OR thyme, Salt and Pepper
- Mix all the vegetables and ham into the roux. Taste for seasoning.2 ½ cups ham cubed, 1 cup corn
- Pour half of the ham pot pie filling into the bottom of the buttered baking dish.
- Sprinkle half the cheddar cheese on top.½ cup cheddar cheese
- Add the rest of the filling and top with the remaining cheese.
- Unroll the puff pastry on top of the filling and tuck the edges until.1 Puff Pastry
- Bake for 20-25 minutes until the puff pastry is golden brown and the filling is hot and bubbly.
Notes
- Preheat oven to 300-degrees F.
- Cover the edges of the pot pie with foil to avoid burning crust.
- Cook for 15 minutes, then rotate the pie.
- Allow the pie to cook an additional 15 minutes or until heated through.
- Place the cooked and cooled filling into a resealable freezer bag (don’t forget to label it!)
- The day before you want to make the pie, take the filling out of the freezer and place it into the refrigerator.
- Add the filling to the 9x13 pan and top with the dough.
- Bake at 425-degrees F for 20-25 minutes until the puff pastry is golden brown.
Dana Rodriguez says
This looks really delicious. I love Wewalkadough. It is the best brand I have ever tried.Thanks for the recipe! I pinned it 🙂
Wendy says
This looks absolutely amazing! I have never heard of this brand and need to look for it.
Ang Paris says
Thanks for stopping by Wendy! It's normally in the refridgerated section and SO good. I love that you don't have to wait for it to thaw out!
Kacey says
Ohh man! YESSS this looks so good and is such a great idea. I honestly never would have thought of ham in a pie like this and we LOVE Wewalka Puff Pastry! I am serious that I bought SIX this morning and had two in the fridge still. I wish I could add a picture of them all perfectly lined up to prove it! haha
Ashley @SimplyDesigning says
This looks really yummy!!
Stacy Risenmay says
I love pot pie! This looks amazing 🙂
Kate w says
Wonderful recipe! First time attempting a pot pie and what a hit. Perfect way to use up leftover ham and the vegetables added help make it a bit healthier. It was not too complicated, which is a big plus for me.
Served it with a spinach salad and the family loved it!
Thank you!
Ang Paris says
Thanks for taking the time to leave me a comment about our ham pot pie recipe, Kate. This recipe is a family favorite around here, too. 🙂
Winnie says
love that you include the amounts of the ingredients in the instructions too so I don't have to scroll back and forth when cooking.
the pot pie came out so well. I also added mustard to the filling to cut the richness of the sauce and add something different
Ang Paris says
Thank you so much for your comment, Winnie. I love the idea about the mustard, great thought!
This is such a great comforting meal - thrilled you enjoyed it!