Ham Pot Pie Recipe
This Ham Pot Pie is pure comfort food—perfect for Sunday supper or making the most of those holiday ham leftovers. It’s loaded with tender potatoes, veggies, gooey cheddar, and savory ham in a rich, creamy sauce that’s so good. This pot pie is a make-ahead meal that checks all the boxes: hearty, delicious, and totally family-friendly.
If you loved my Homemade Beef Pot Pie recipe, you have to try this one, too!
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 and vegetable 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.
- Potatoes: I like using golden potatoes for this dish because they’re not too starchy or too waxy. Cut them into uniform pieces so they all cook evenly.
- Vegetables: You can use fresh or frozen carrots, corn, peas, or other veggies. Broccoli, green beans, and pearl onions are also tasty additions.
- All-Purpose Flour: This helps thicken the sauce. To make the pie gluten-free, substitute the all-purpose flour with “1:1” or “measure for measure” gluten-free flour. (Also be sure to use gluten-free puff pastry dough for the topping.)
- Fresh Herbs: I like to use tarragon OR thyme, which complements the ham. If you don’t have fresh, you can use dried as well. I suggest tasting the filling mixture and then adjusting the seasoning, including salt and pepper, as needed.
- Cheddar Cheese: Shredded cheddar is a great addition, but you can omit it if you prefer. I’ve also made this with Gouda and it’s really yummy. If you like cheese as much as I do, you can add a handful more on top of the puff pastry before baking.
- Puff Pastry: I prefer using puff pastry from the refrigerator section of the grocery store, rather than waiting for frozen puff pastry to thaw. I’ve also made this with pie crust and it’s delicious.
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 for brunch.
Similar Recipes
Next time, try one of these delicious recipes:
Not ready to make this delicious pot pie recipe yet?
I’m so excited for you to try my Puff Pastry Ham Pot Pie—when you do, don’t forget to leave a quick comment and rating! It seriously helps other busy families find recipes that actually work (because we all know how valuable a keeper is!). Plus, hearing from you totally makes my day. 💕
Ham Pot Pie
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Ingredients
- 2 1/2 cups ham cubed
- 2/3 cup sweet onion diced
- 1 clove garlic minced
- 2-3 cups golden potatoes chopped
- 3 large carrots chopped
- 1/2 cup butter
- 1 teaspoon tarragon OR thyme
- 1/2 cup all-purpose flour
- 1½ cup chicken stock
- 1 cup milk
- 1 cup corn peas or other veggies
- 1/2 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.2/3 cup sweet onion diced, 1/2 cup butter, 1 clove garlic minced
- After that, whisk in the flour.1/2 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 1/2 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.1/2 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 9×13 pan and top with the dough.
- Bake at 425-degrees F for 20-25 minutes until the puff pastry is golden brown.
Nutrition
More Pot Pie Recipes
We love making pot pies! Here are some more delicious recipes I know you’ll enjoy:
This looks really delicious. I love Wewalkadough. It is the best brand I have ever tried.Thanks for the recipe! I pinned it 🙂
This looks absolutely amazing! I have never heard of this brand and need to look for it.
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!
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
This looks really yummy!!
I love pot pie! This looks amazing 🙂
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!
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. 🙂
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
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!
First time using this recipe. It is so good! I used a regular store bought pie crust. It was so yummy my husband wants leftovers for dinner tomorrow night. Highly recommend
Thank you so much for taking the time to leave a comment, Janet! I love hearing from readers, and, I love that this recipe was a big hit in your house.