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.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 339kcal

Author Tonia Larson

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.

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