This made from scratch ham pot pie is honestly the ultimate comfort food.
Creamy vegetable filling with lots of flavorful ham all tucked away in a homemade, flaky pie crust. You just can’t beat it!
This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
We’re hosting Thanksgiving this year and there is no doubt we will have leftover ham in our fridge. I love tossing ham into soups and making sandwiches with it, but there is something just so nostalgic and enjoyable about homemade pot pie.
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Every time I make pot pie I think I fall more in love with its beautiful golden crust and the cozy smells that fill the house. And if you’ve never made a homemade pot pie, you are in for a real treat!
Pot pies are a great way to repurpose leftover ham, but you could also use leftover shredded chicken and turkey too.
I hope you love this recipe as much as we do!
The ingredients are quite simple, lots of fresh vegetables, herbs, the ham and a couple pantry and refrigerator staples like butter, broth, and flour.
I mentioned we’re hosting Thanksgiving this year and I shopped at Sprouts for all our essentials which included the No Sugar Uncured Spiral Sliced Ham. It’s savory, rich and free from preservatives. It’s not only the perfect ham to make as the centerpiece of your holiday meal but it’s perfect for meals like this pot pie.
- Pie crust: This recipe is made with a flaky buttermilk pie crust. You’ll need two disks for the top & bottom crust.
- Carrots, celery, onion, peas: loaded with fresh veggies! Feel free to add other vegetables you enjoy too such as mushrooms, pre-boiled cubed potatoes, spinach, or broccoli.
- Butter and flour: Necessary to make the sauce nice and creamy!
- Chicken broth and Whole Milk: to help for the creamy sauce. You can use heavy cream if you prefer to make it even more rich and creamy.
- Fresh herbs: I love using fresh sage, rosemary, parsley and thyme.
- Egg: One beaten egg is used for the egg wash. This gives the crust a shiny, golden-brown finishing look.
Step by Step directions:
- Make the buttermilk pie crust. It’s SO easy and made right in a food processor. It’s simple to roll out and ultra flaky and buttery.
- Make the filling: this ham pot pie filling is loaded with the classic mix of carrot, celery, onions and peas swimming in a dreamy sauce thickened with flour, milk and broth.
- Assemble: Roll out pie crust and transfer to pie pan. Add the cooled down filling on top of the crust & cover with the second crust.
- Bake: Brush with an egg wash and bake until top crust is golden brown.
Tips & Variations
- If the edges of the pie dough are browning too fast, use a pie shield, or cover the edges with foil.
- This recipe has only been tested in a 9” pie pan but you could also use a 9” diameter cast iron skillet.
- Use a different protein such as leftover shredded chicken or turkey.
- Don’t forget the egg wash: beat an egg and brush it over the top of the crust prior to baking so you get beautiful golden brown pie crust.
- For the crust, be sure to use very cold buttermilk and butter. Cold is key!
Yes, I recommend it. Blind baking can help prevent the crust from becoming soggy.
It usually takes about 30-40 minutes. The internal temperature should be around 165°F and the top will be golden brown.
No, it is no necessary.
Once the pot pie is done baking, allow pie to cool for at least 15 minutes before serving. The filling can be runny when it is still very hot.
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Leftover Ham Pot Pie
- 2 1/2 cups flour
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 cup unsalted butter, cold, cubed (16 Tbsp.)
- 1/2 cup buttermilk, cold
- 4 Tbsp. unsalted butter
- 1 small white onion, about 1 cup, chopped
- 3 medium carrots, peeled and small dice
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup flour
- 2 heaping cups ham, chopped into small cubes/pieces
- 1 1/4 cup whole milk
- 1 cup chicken or vegetable broth
- 1 cup frozen peas, do not thaw
- 1 Tbsp. apple cider vinegar
- 1/2 cup fresh herbs, I like using sage, thyme, rosemary and parsley
- 1 large egg, beaten for egg wash
- Prepare the crust first: Place flour, sugar and salt in a food processor and pulse a couple times to combine. Add the cold, cubed butter and pulse until no large chunks of butter remain.
- Slowly stream in the cold buttermilk until the dough comes together. At first, it may look dry and crumbly but continue running the food processor, it will be enough to bind the dough and it will come together!
- Turn dough out onto a lightly floured surface and gently knead/form dough until it comes together. Divide dough into 2 equal pieces. Form into a semi-flat thick oval shape, wrap in plastic wrap and place in the fridge for at least 30 minutes.
- In a large Dutch over or large, deep pan melt the butter. Add the onions, carrots, celery and garlic.
- Saute over medium heat until fragrant and soft, about 8 minutes. Season with salt and pepper.
- Add flour and stir to coat all of the vegetables.
- Add diced ham and stir to combine.
- Add broth and milk and bring to a simmer, cook until a thick creamy consistency, about 5 minutes.
- Add peas, apple cider vinegar and herbs. Stir to combine and remove from heat to allow to cool slightly while you prepare the crust.
- Preheat oven to 375°F.
- Roll out one of the disks of dough. Roll into a large circle (about 12 inches) on a lightly floured surface and carefully transfer to a 9” pie dish. (I fold the dough in half, then in half again and unfold onto pie dish, see video).
- Trim any overhang that’s long or fold under and pinch to form a thick crust, crimp as desired. Dough is flexible, you can’t really mess it up. And if you do, it looks rustic!
- Blind bake for 8-10 minutes. Line dough with parchment paper & fill with pie weights to help keep the edges from sagging as crust bakes*
- Spoon the filling onto the crust.
- Roll the second disk of pie dough out on a floured surface and carefully place over the pie filling. Trim overhang, seal edges with a fork or crimp edges with your fingers.
- Use a small knife to make a couple small slits in the center of the top crust (to allow steam to escape while it bakes).
- Use a pastry brush to brush the crust and edges with a beaten egg.
- Bake for 35-40 minutes or until crust is golden brown. Use foil on the edges or a pie crust shield to protect edges from browning too much, if necessary.
- Allow to rest for 15 minutes before slicing and serving.
- Cool completely and freeze for up to 1 month.
- Allow the pie filling to cool before you assemble the top crust. If the filling is too warm, the top crust will get a little soggy.
- Don’t over-work the dough so it’s more tender. You’ll have to compress it together but you don’t want to knead like you’re baking homemade rolls. Just turn it enough to bring it together.
- Pie crust should be rolled out to about 1/4-inch thick and usually a few inches wider than your pie dish you’re using.
- *Blind bake: If dough slumps or sags when blind baking the bottom crust, dough may not have been cold enough. Chill dough in freeze or refrigerator for a few minutes to prevent and slumping & use pie weights/beans to further help if this issue happens!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie