What to do with all that leftover ham from the holidays? If you've never had a ham pot pie, you're in for a treat! Just as delicious as a chicken pot pie with a flaky pie crust filled with a rich filling of tender potatoes, ham, and cheese.
Talk about the ultimate comfort food! Takes about 30 minutes to prepare to go in the oven, or it freezes well too!
Why You'll Love This Recipe
- Uses leftover ham from Christmas or Easter dinner, leftover ham steak, or ham cubes!
- Easy to prepare and is a fantastic make-ahead recipe!
- Ready to bake in 30 min!
- This ham pot pie recipe freezes extremely well!
- Pie Crust - Either make a Homemade Pie Crust or a store-bought one will work fine as well.
- Ham - Any leftover ham will work for this recipe. If you're just in the mood for a ham pot pie but don't have leftover ham, you can pick up a package of cubed ham pieces from the store to use instead.
- Butter - Both salted butter and unsalted butter work just fine. Olive oil can be substituted for the butter.
- Flour - All-purpose flour, never self-rising flour.
- Chicken Broth - I always make my broth from a chicken base instead of the bouillon granules. The granules tend to be stale and have much less flavor. My favorite base is the Better than Bouillon brand! You can also use cartons or cans of chicken broth or chicken stock.
- Cheese - I use cheddar cheese or Colby jack cheese for this recipe.
How to Make Step-by-Step Instructions
- Prepare the pie dough and roll the dough out into a double crust.
- Line a 9-inch pie plate or pie dish with the bottom crust. Set aside.
- Preheat oven to 350 degrees.
- Melt butter (2 Tbs) to sizzle over medium heat in a large skillet or medium soup pot.
- Sauté the carrots and onions just until the onions are cooked through.
- Stir in ⅛ cup of flour and stir to make a paste.
- Add 2 cups of chicken broth a little at a time, mixing well after each addition until all the broth is incorporated.
- Stir in the potato cubes and simmer until the potatoes are mostly done.
- Stir in the grated cheese and ham. Stir until smooth.
- If you wanted to add some frozen peas, you could do so at this point. I personally like peas; I do not, however, like having to pick out peas from my kid's dinners. So I didn't add them.
- Pour the pot pie filling into the prepared pie plate.
- Top with a top crust, seal the edges, and cut a few slits in the top for the steam to escape from.
- Follow this link for 15 Pretty Ways to Finish Pie Crust Edges if you feel like getting fancy!
- Bake at 350 degrees for 1 hour and 15 minutes.
- The pie crust should be golden brown on the edges and lightly browned across the top.
- Cool for 15 minutes before serving.
- Garnish with green onions for a little pop of color!
Recipe FAQs and Expert Tips
If stored properly in the fridge, it's good for up to 5 days, according to foodsafety.gov
Yes! After preparing your pot pie, chill it in the fridge until it's cold all the way through. Wrap tightly with plastic wrap, then twice with foil. Place it in the freezer. Use within 6 months. Thaw it in the fridge before cooking and eating.
You can pick up a package of ham cubes and use them in place of leftover ham.
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Ham and Cheese Pot Pie Recipe
- Double Pie Crust
- 2 Tbs. Butter
- ½ Cup Onions Chopped
- 1 Cup Carrots Small Diced
- ⅛ Cup Flour
- 2 Cups Chicken Broth
- 2 Cups Potatoes Small Cubed
- 2 Cups Cooked Ham Chopped Up
- 1 Cup Cheddar Cheese Shredded
- Prepare the pie crusts and line a 9-inch pie plate with the bottom crust. Set aside.
- Preheat the oven to 350 degrees.
- Melt the butter in a pot.
- Sauté the carrots and onion just until the onions are translucent.
- Stir in the flour to make a paste.
- Stir the chicken broth a little at a time, mixing until smooth after each addition until all the broth is incorporated.
- Add the potatoes and simmer until the potatoes are cooked through.
- Stir in the cheese and ham.
- Stir until the cheese is melted and blended in.
- Pour pot pie filling into the prepared pie crust.
- Top with a top crust and cut a few slits in the top for steam to escape from.
- Bake at 350 degrees for 1 hour and 25 minutes or until the crust is lightly browned.
- Cool for 15 minutes before serving.
- If you wanted to add some frozen peas, you could do so with step 8. I personally like peas, I do not, however like having to pick out peas from my kids dinners. So I don't usually add them.
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