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.
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
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.
- 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
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.
Next, stir in the julienne potatoes.
Cook over medium heat for 6-8 minutes, stirring often, until thickened.
While the sauce is cooking, dice the ham so that it is ready.
Then, add the diced ham and the frozen veggies and stir until combined.
Spread the mixture in a greased 9×13 pan. You can also divide it between two greased 9-inch pie pans if you prefer.
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.
Poke holes in the crust and bake at 400˚F for 40-45 minutes, until the crust is golden and the vegetables are tender.
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.
Frequently Asked Questions
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
- 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.