Main Dishes
Ham Pot Pie
A hearty and comforting Ham Pot Pie is a great way to use up leftover Easter or Christmas ham. This
- Serves 8
- Prep 9 minutes
- Cook 30 minutes
- Total 39 minutes
This is a simple and flavorful pot pie that works for a weeknight meal or Sunday Supper.
How to make Ham Pot Pie:
- Peel and dice a few small russett potatoes and boil them just until tender. Drain.
- Melt butter in a large skillet and cook onion until soft. Add the seasonings- salt, pepper, thyme, and poultry seasoning.
- Add the flour and cook and stir for 1 minute.
- Gradually whisk in the chicken broth and milk. Add the potatoes and corn and simmer until thickened.
- Stir in ham and check for seasoning. Add more salt and pepper if desired.
- Fit the first pie crust in a deep dish 9-inch pie pan. Spoon filling into pie and unroll the second pie crust on top. Trim to fit and pinch to seal the 2 pie crusts.
- Brush the top with egg wash and cut a few slits to let steam escape. Bake at 400 degrees for 30 minutes. Let cool slightly before slicing.
Tips for making:
- Be sure not to overdo the thyme or poultry seasoning. A little goes a long way.
- You definitely need a deep-dish pie plate for this recipe. There is a lot of filling.
More Leftover Ham Recipes:
Disclosure: This post contains affiliate links.
Recipe
Ham Pot Pie
A hearty and comforting Ham Pot Pie is a great way to use up leftover Easter or Christmas ham. This pot pie has a double crust and a thick, rich filling full of diced ham, potato chunks, and corn.
- Serves 8
- Prep 9 minutes
- Cook 30 minutes
- Total 39 minutes
Ingredients
- 1 cup peeled and diced potato
- 1/2 cup salted butter
- 2/3 cup diced onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 3 cups diced ham
- 1 1/2 cups frozen corn, (thawed)
- 2 refrigerated pie crusts
- 1 egg beaten together with 1 tablespoon water
Instructions
- 1
Preheat oven to 425 degrees. Place potatoes in a small saucepan. Cover with water and bring to a boil. Simmer for 5 to 8 minutes to soften. Drain.
- 2
Melt butter in a large skillet. Add onion and cook for 3 to 4 minutes.
- 3
Add salt, pepper, thyme, and poultry seasoning.
- 4
Sprinkle flour into skillet and cook and stir for 1 minute.
- 5
Gradually whisk in chicken broth and then milk. Add corn and potatoes. Let mixture simmer for several minutes to thicken.
- 6
Stir in ham. Check for seaosning and add more salt and pepper if desired.
- 7
Fit one piecrust into the bottom of a deep dish 9-inch pie pan. Pour in filling.
- 8
Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
- 9
Brush the top with egg mixture. Cut 3 or 4 slits with a knife in the middle to let steam escape.
- 10
Place on a baking sheet and bake for 30 minutes.
Nutrition
- Calories494 kcal
