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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!
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 like this creamy wild rice soup, using it in these ham and cheese puff pastries, and making sandwiches with it, but there is something just so nostalgic and enjoyable about homemade pot pie.
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!
A golden brown, flaky pastry crust envelops the pie and tender chunks of leftover cooked ham is the star of the filling. The pie boasts a combination of textures, from the crispy crust to the tender ham and soft-cooked vegetables, all swimming in a rich, creamy sauce.
Why this recipe works
- Utilization of leftovers: Pot pies are a great way to repurpose leftover ham, but you could also use leftover shredded chicken and turkey too.
- Comfort food: pot pie is one of those recipes that is the epitome of comfort!
- Perfect for Gatherings: great for both everyday family dinners and larger gatherings or potlucks.
- Freezable: I love that this recipe can be made in advance, frozen, and then baked when needed. This makes them a convenient option for quick dinners.
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. For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Pie crust: This recipe is made with a flaky buttermilk pie crust. You’ll need two disks for the top & bottom crust. I have not tested this recipe with store bought pie crust, but I am sure it would work just fine.
- 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! This is the roux that helps thicken the pot pie filling.
- 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:
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- 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.
- Cold is key! For the crust, be sure to use very cold buttermilk and butter. Cold fats create steam when baked, which results in a flaky texture.
- Vent the Pie: Cut small slits or designs in the top crust to allow steam to escape. This prevents the pie from getting soggy and ensures the filling cooks evenly.
Not necessarily, but blind baking can help prevent the crust from becoming soggy.
How do I know when my pot pie is done?
It usually takes about 30-40 minutes. The internal temperature should be around 165°F and the top will be golden brown.
Do I need to grease my pie pan before adding crust?
No, it is not necessary.
Why is my pot pie filling runny?
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 so letting it cool also makes it easier to serve.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 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, chopped. I like using sage, thyme, rosemary and parsley
- 1 large egg, beaten for egg wash
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 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.2 1/2 cups flour, 2 Tbsp. sugar, 1 tsp. salt, 1 cup unsalted butter, cold, cubed (16 Tbsp.)
- 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!1/2 cup buttermilk, cold
- 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, or up to 3 days.
- In a large Dutch oven or large deep pan, melt the butter. Add the onions, carrots, celery and garlic.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
- Saute over medium heat until fragrant and soft, about 8 minutes. Season with salt and pepper.1 tsp. salt, 1/4 tsp. black pepper
- Add flour and stir to coat all of the vegetables.1/4 cup flour
- Add diced ham and stir to combine.2 heaping cups ham, chopped into small cubes/pieces
- Add broth and milk and bring to a boil, then down to a simmer and cook until a thick creamy consistency, about 5-7 minutes.1 1/4 cup whole milk, 1 cup chicken or vegetable broth
- Add peas, apple cider vinegar and fresh herbs. Stir to combine. Taste and adjust seasonings, adding more salt or herbs as desired. Remove from heat & allow to cool while you prepare the crust.1 cup frozen peas, do not thaw, 1 Tbsp. apple cider vinegar, 1/2 cup fresh herbs, chopped. I like using sage, thyme, rosemary and parsley
- Preheat the 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.
- Optional step by partially blind bake the bottom crust: Freeze the dough for 15-30 minutes to keep the dough nice and chilled, this will solidify the fat, which helps prevent shrinkage. Line dough with parchment paper & fill with pie weights to help keep the edges from sagging as crust bakes* Bake the pie crust for ~15-20 minutes just until edges are set and lightly brown.
- If not partially blind baking the crust: Spoon the cooled filling onto the crust. Roll the second disk of pie dough out on a floured surface and carefully place over the pie filling. Fold the excess dough behind the bottom crust then crimp the 2 pie crusts together to seal.
- 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.1 large egg, beaten for egg wash
- Bake for at least 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 at least 15 minutes before slicing and serving.
- Storage: 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 freezer or refrigerator for a few minutes to prevent and slumping & use pie weights/beans to further help if this issue happens!
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This post was sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!