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    Home » Recipes » Dinner » Ham Pot Pie

    Ham Pot Pie

    Published: Apr 3, 2015 · Modified: Sep 19, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE

    This Ham Pot Pie recipe is easy to make for a family dinner. It’s a good way to use leftover ham! Add julienne potatoes, veggies, and a crust.

    Baked ham pot pie.

    This ham pot pie recipe is like chicken pot pie, but it has the flavorful addition of ham! If you have leftover holiday ham, this is a delicious way to use it.

    In This Post

    • Behind The Recipe
    • Ingredients Needed
    • How To Make Ham Pot Pie
    • More Ways To Make It
      • Ham and Potato Casserole
      • Ham Pot Pie Soup
    • Frequently Asked Questions
    • More Ham Recipes

    Behind The Recipe

    A friend of mine broke her ankle recently and can’t be on her feet. I wanted to make a meal for her family that would be easy for them to cook. So, I decided that it would be best if the meal could include the meat and vegetables all in one dish.

    At first, I thought about making chicken pot pie, but when I remembered that I had leftover ham in my freezer, I knew I wanted to make a ham pot pie instead. It turned out so well, and I can’t wait to make it again.

    Ingredients Needed

    • Ham: I used leftover bone-in ham, but you can also use diced or cubed ham from the grocery store.
    • Potatoes: One box of cheesy julienne potatoes is just right for this recipe. Another option is to use a box of cheesy potatoes au gratin.
    • Sauce: The sauce is made with butter, flour, milk, chicken broth, and the packet of cheese sauce mix from the potatoes box.
    • Veggies: I added frozen carrots and corn. Other veggie options include green beans, broccoli, cauliflower, and peas, but keep the total vegetables to two cups.
    • Pie Crust: You can use homemade pie crust or store-bought.

    How To Make Ham Pot Pie

    Milk and cheese sauce in a pot.

    First, melt the butter in a large pot over medium heat. Whisk in the flour and cook for 30-60 seconds. Slowly whisk in the milk and the chicken broth. Finally, whisk in the cheese sauce mix from the box of potatoes.

    Add julienne potatoes to the sauce.

    Next, stir in the julienne potatoes.

    Stirring sauce in pot.

    Cook over medium heat for 6-8 minutes, stirring often, until thickened.

    Shedded ham for ham pot pie.

    While the sauce is cooking, dice the ham so that it is ready.

    Add carrots and corn to the pot.

    Then, add the diced ham and the frozen veggies and stir until combined.

    Spead ham pot pie filling in a pan.

    Spread the mixture in a greased 9×13 pan. You can also divide it between two greased 9-inch pie pans if you prefer.

    Ham pot pie crust.

    Cover the filling with pie crusts. I was in a hurry to get this pot pie in the oven and didn’t do anything fancy with the edges. I simply folded the dough over and tucked it along the sides of the pan. Feel free to get creative with fluted edges and cutouts if you have the time.

    Baked ham pot pie.

    Poke holes in the crust and bake at 400˚F for 40-45 minutes, until the crust is golden and the vegetables are tender.

    Veggies with ham pot pie.

    More Ways To Make It

    Ham and Potato Casserole

    Turn this pot pie into a ham and potato casserole by making it without the top pie crust!

    • Prepare the recipe as directed and spread the mixture into the 9×13-inch pan.
    • Rather than use a pie crust, you can leave the casserole uncovered and bake it
    • Or top it with breadcrumbs like with baked mac and cheese, buttery Ritz crackers like with chicken casserole, tater tots like with tater tot casserole, or add French fried onions during the 5-7 minutes of baking like when making green bean casserole.

    Ham Pot Pie Soup

    Craving soup tonight? You can easily turn this recipe into ham pot pie soup!

    • Double the amount of milk and chicken broth.
    • After whisking in the cheese sauce mix from the box of potatoes, stir in the julienne potatoes, ham, and frozen veggies.
    • Bring the mixture to a boil and then reduce the heat, cover, and simmer for 15-20 minutes, stirring occasionally, until the potatoes and veggies are tender.
    Veggies with ham pot pie.

    Frequently Asked Questions

    Can I use another meat in this pot pie recipe?

    Yes, you can use an equal amount of another cooked meat. Try diced chicken, shredded pot roast, or browned ground beef.

    Does ham pot pie freeze well?

    You can freeze the cooled leftovers in an airtight container. Or you can freeze it to bake at a later date.

    To freeze for later, allow the filling to cool before adding the pie crust. Then, wrap the pan (use a metal pan, not glass) in plastic wrap and foil before placing it in the freezer for up to two months. To bake a frozen ham pot pie, remove it from the freezer 30 minutes prior to baking. Bake it at 375˚F for 45-60 minutes until the crust is golden brown and the filling is hot.

    More Ham Recipes

    • This Ham and Potato Soup recipe is a family tradition!
    • Creamy Wild Rice Soup with chicken and ham is perfect for cool nights.
    • My grandma used to make these Ham and Cheese Croissants for us!
    • Make a Ham and Potato Breakfast Casserole for a weekend breakfast.
    Ham pot pie.

    Ham Pot Pie

    This Ham Pot Pie recipe is easy to make for a family dinner. It's a good way to use leftover ham! Add julienne potatoes, veggies, and a crust.
    4.84 from 12 votes
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    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12
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    Ingredients

    • ¼ cup butter
    • ¼ cup flour
    • 2 ½ cups milk
    • 1 cup chicken broth
    • 4.6 oz package julienne cheesy potatoes
    • 2 cups ham cooked and diced
    • 1 cup frozen corn
    • 1 cup frozen carrots
    • 2 9-inch pie crusts

    Instructions

    • Preheat oven to 400˚F.
    • Melt the butter in a large pot over medium heat.
    • Whisk in the flour and cook for 30-60 seconds while whisking.
    • Slowly whisk in the milk and the chicken broth.
    • Whisk in the cheese sauce mix from box of potatoes.
    • Stir in the julienne potatoes.
    • Cook over medium heat for 6-8 minutes, stirring often, until thickened.
    • Stir in the ham and the frozen veggies.
    • Spread the mixture in a greased 9×13-inch pan. Or use two 9-inch pie pans.
    • Cover with pie crust.
    • Poke holes in the crust and bake at 400˚F for 40-45 minutes, until the crust is golden and the veggies are tender.

    Notes

    One: Storage

    Store cooled leftovers in an airtight container in the fridge for up to four days or in the freezer for up to two months.

    Two: Make Ahead

    Spread the filling into a metal pan and allow it to cool before topping with the crust. Wrap the pan in plastic wrap and foil. Freeze for up to two months. Remove from the freezer 30 minutes prior to baking. Bake at 375˚F for 45-60 minutes.

    Three: Casserole

    Skip the pie crust, and bake until hot and bubbly. You can add a different topping, such as breadcrumbs, tater tots, or French fried onions if you want.

    Four: Soup

    Double the amount of milk and chicken broth. After whisking the cheese sauce mix into the liquids, stir in the julienne potatoes, ham, and frozen veggies. Bring the soup to a boil over medium heat. Then reduce the heat, cover, and simmer for 15-20 minutes, stirring occasionally until the veggies are tender.

    Nutrition

    Serving: 1/12 | Calories: 339kcal | Carbohydrates: 34g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 760mg | Potassium: 366mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1984IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg
    Course: Dinner
    Cuisine: American
    Author: Tonia Larson

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      Slow Cooker Chicken Alfredo Tortellini
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      Spinach Pasta Salad
    • Pineapple chicken kebobs.
      Pineapple Chicken Kabobs

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Caramel Pecan Carrot Cake Recipe
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    Comments

    1. Karen S. says

      September 18, 2023 at 5:37 pm

      I make this quite often and was wondering if it would freeze well?

      Reply
      • Tonia Larson says

        September 19, 2023 at 9:35 am

        Hi Karen,
        I’m delighted to hear that you make this recipe! Yes, it would freeze well! You can freeze it after baking it (allow it to cool first) or freeze it before baking it.
        Warmly,
        Tonia

        Reply
        • Karen S. says

          October 1, 2023 at 4:43 pm

          I’m thinking about baking it,and then freezing. What temperature,and how long would you bake it for after it’s thawed

          Reply
          • Tonia Larson says

            October 2, 2023 at 10:25 am

            Hi Karen,
            It will take about the same amount of time to get hot so bake it at 400˚F for 40-45 minutes. You may need to cover the crust with foil to prevent over browning.
            ~Tonia

            Reply
    2. Anne M M says

      December 27, 2018 at 6:36 pm

      5 stars
      Made this tonight..Delicious! Thank you for posting!

      Reply
    3. Anne M M says

      December 27, 2018 at 6:36 pm

      5 stars
      Made this tonight..Delicious! Thank you for posting!

      Reply
    4. Anne M M says

      December 27, 2018 at 6:36 pm

      5 stars
      Made this tonight..Delicious! Thank you for posting!

      Reply
    5. Carol says

      October 18, 2017 at 4:29 am

      5 stars
      Your comment is awaiting moderation.

      I made a similar version based off of this recipe. I made my own pie crust, added fresh sauteed veggies… 1 cup celery and 2/3 cup quartered 1″ boiling onions, skipped the corn, used frozen potatoes, topped inside of the mixture with grated cheddar before baking. Since I used frozen potatoes I adjusted the liquids to 2 cups almond milk.It was very flavorful and although a bit of work it was worth it! Yummmy!

      Reply
    6. Carol says

      October 18, 2017 at 4:29 am

      5 stars
      Your comment is awaiting moderation.

      I made a similar version based off of this recipe. I made my own pie crust, added fresh sauteed veggies… 1 cup celery and 2/3 cup quartered 1″ boiling onions, skipped the corn, used frozen potatoes, topped inside of the mixture with grated cheddar before baking. Since I used frozen potatoes I adjusted the liquids to 2 cups almond milk.It was very flavorful and although a bit of work it was worth it! Yummmy!

      Reply
    7. Carol says

      October 17, 2017 at 8:25 pm

      I made a similar version based off of this recipe. I made my own pie crust, added fresh veggies… celery and onion, skipped the corn, used frozen potatoes, topped inside of the mixture with grated cheddar before baking. Its not done or I’d share my final thoughts 😉

      Reply
      • Carol says

        October 18, 2017 at 4:29 am

        5 stars
        I made a similar version based off of this recipe. I made my own pie crust, added fresh sauteed veggies… 1 cup celery and 2/3 cup quartered 1″ boiling onions, skipped the corn, used frozen potatoes, topped inside of the mixture with grated cheddar before baking. Since I used frozen potatoes I adjusted the liquids to 2 cups almond milk.It was very flavorful and although a bit of work it was worth it! Yummmy!

        Reply
    8. Jessica @ A Kitchen Addiction says

      April 6, 2015 at 12:35 pm

      This looks like some great cheesy comfort food!

      Reply
    9. Teresa says

      April 3, 2015 at 9:07 pm

      I’m not sure why I’ve never thought of using ham in a potpie before, but it’s a great idea and this recipe sure looks scrumptious. Thanks for sharing.

      Reply
    10. Hayley @ The Domestic Rebel says

      April 3, 2015 at 4:37 pm

      Um, YUMMY! This looks so gooey and cheesy… my favorite for dinner! Total comfort food 🙂

      Reply
    11. grace says

      April 3, 2015 at 9:54 am

      well, this is the first ham pot pie i’ve ever seen, but it’s an obvious spin-off! very well done (and very kind of you, too!). 🙂

      Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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