Who doesn’t love a good pot pie? Whether it be a chicken pot pie, beef pot pie, or a ham pot pie, you can’t go wrong with a warm flavorful filling topped with pie crust!
I just happen to have some left over ham and one of my favorite things to do with left over ham is to make a Ham Pot Pie. You can easily substitute the ham for chicken and it will be just as amazing, but I think using ham adds a flavor that you just don’t get with chicken. With just a few ingredients you can make the most delicious and quick ham pot pie. Serve this with a salad and you have a great weeknight meal for the family.
What you’ll need for the Ham Pot Pie:
- Salt and Pepper
- Chicken stock
- Mixed Veggies
- Pie crusts
Preheat your oven to 400 degrees Fahrenheit. Dice 1/2 yellow or Vidalia onion. Melt butter in large frying pan over medium heat. Add onions, salt and pepper and stir to combine. Saute for about 2 minutes or until the onions are translucent. Add in your salt and pepper, stir to combine.
Add in your flour, stir to combine and continue to cook over medium heat for about 5 minutes stirring constantly so the mixture doesn’t burn. Your mixture will become a thick paste.
Add in your milk and chicken stock. Continue to cook over medium heat for about 3 minutes, stirring continuously. The mixture will thicken as it cooks. If you have any lumps of flour still in your sauce, you can use a whisk to help break them up. If your sauce becomes too thick, you can add more milk or chicken stock. We want the sauce to be the consistency of heavy cream.
Once your sauce has thickened, add in your ham and frozen vegetables. Stir to combine and continue to cook over medium heat for about 20 minutes. This allows the frozen vegetables to soften and the flavors to combine. Taste your sauce and season with salt and pepper to taste. Remove from heat and allow to cool for 10 minutes. I do this so the hot filling doesn’t soften the bottom pie crust before going into the oven.
Prepare your pie crust. If using prepared pie crust, unroll it into your deep dish pie plate. You may need to stretch it some so the edges slightly overlap your the top of the pie plate. If you made your pie crust, roll it out so it fits into the deep dish pie plate and slightly overlaps the edges. Once your mixture has cooled slightly, pour filling into your pie plate. You’ll notice in my picture that I’m a couple cups of filling short. I have to fess up, my husband and I were so hungry, that used some of the filling to make individual pot pies for our dinner! Cover with second pie crust and fold the edges of the top crust under the edges of the bottom crust and press to seal edges together. Using your thumb or a fork make indentations around pie edges to further seal them together and create a finished look.
Place pie plate on a cookie sheet and place in oven. Allow to bake about 45 minutes or until the outer crust is brown. My crust is pretty brown in this picture, remember when I told you I made individual pot pies for dinner? Well, my husband and I went downstairs and ate dinner while watching Sons of Anarchy and I totally forgot the pot pie in the oven! Yep….my husband even asked me if I wanted him to set a timer, I said, “oh no, I won’t forget”. Famous last words. So this little baby was in the oven for 1 hour and 45 minutes! I’m surprised it’s not burned to a crisp! Remove from oven and allow to cool for a few minutes. Serve and Enjoy!
Ham Pot Pie
- 1 1/4 lbs Ham- diced
- 3 Tablespoons Salted Butter
- 3 Tablespoons Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 1/2 Cups Whole Milk
- 1 Cup Chicken Broth
- 3 Cups Mixed Vegetables
- 1/2 Cup of Onion diced
- 2 Prepared Pie Crusts- Rolled
- Preheat your oven to 400 degrees Fahrenheit
- Dice the onion
- In a large Saute pan, heat butter on medium until melted, add in the onion, salt and pepper, stir to coat onions with butter. Saute on medium for 2-3 minutes, the onions will start to turn translucent.
- Add in the flour, stirring to coat the onions with flour. Continue cooking on medium, stirring constantly so the flour doesn't burn and the flour absorbs the butter. This should take about 5 minutes.
- While the flour mixture continues to cook, slowly add in the milk and chicken broth, stirring constantly.
- Continue cooking on medium-low heat until the sauce becomes a velvety white sauce.
- Add in ham and mixed vegetables and allow to simmer on low for about 10-15 minutes. This allows the flavors to combine.
- Turn off the heat and let cool for about 10-15 minutes. We don't want the hot liquid going directly into our pie crust or the crust tends to get a little gummy in texture.
- Unroll the pie crust, you may have to use a rolling pin to stretch the dough a little so it completely covers the bottom and hangs over the sides of the deep dish pie plate about 1/4 inch.
- Place the pie crust in the bottom of the pie plate and pour in the ham filling.
- Unroll the second pie crust on top and seal edges by folding the upper pie crust under the edge of the bottom crust and rolling them under to create the edge of your pie.
- Poke a few holes in the top to allow steam to escape and keep the crust crispy.
- using a fork or your thumb, crimp the edges of the pie crust to make a pretty edge and help seal the top and bottom together.
- Place pot pie in the oven and cook on 400 degrees for 30-40 minutes or until the pie crust is brown and crispy.
- Remove from oven and allow to cool at least 10 minute before cutting and serving.