Why I love this ham pot pie
What do you do when you have too many ham leftovers and you just can’t make another batch of soup? Put it in a pie, of course! It’s one of my favorite ways to use up leftover chicken, so I figured it had to be good with ham, and I was right.
I added a little bit of potato to this one because I wanted to stretch our ham leftovers a little bit further, and they work really well with the ham. I’m so pleased with the way it turned out.
More dairy free recipes: ground beef stroganoff / pasta carbonara / glazed pork chops / spicy shrimp / salmon kabobs / homemade spaghettios
Ingredient notes:
- Dairy free milk – Use any dairy free milk that works for you. We usually have almond and oat milk on hand. Just make sure it’s unsweetened and plain. We don’t want sweet vanilla sauce in our pot pies.
- Pie crust – Normally, I just use store bought pie crust since it’s already dairy free, but you can make your own vegan pie crust if you want.
- Potatoes – I used baby red potatoes in this recipe, but you can use any type of potato you have. If you’re using a larger potato, you will only need one. Peel it if you want, or don’t. It’s up to you.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Frequently asked questions
Leftover ham should be good for about 4 days. After that you should freeze it or discard it.
If your pot pie is a bit too runny, you can thicken the filling by adding a bit more flour (1 – 2 tablespoons, to start) or by cooking the filling a little bit longer. Alternatively, you can decrease the amount of liquid called for in the recipe.
Yes. You can definitely freeze it. To freeze a cooked pot pie, let it cool, then cover it tightly with plastic wrap and put it in a freezer bag. It should stay fresh for up to 3 months.
What do you serve with ham pot pie?
Leftover Ham Pot Pie
Ingredients
- 2 prepared pie crusts
- 4 baby red potatoes, about 1/2 pound, cubed
- 1 tablespoon olive oil
- 1/2 medium sweet onion, diced
- 1 rib celery, sliced
- 2 cloves garlic, minced (1 teaspoon)
- 1 16-ounce-package frozen mixed vegetables
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1/2 cup unsweetened, plain dairy free milk
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 – 2 1/2 cups chopped cooked ham
- 1 large egg
Instructions
- Mise en place. Preheat your oven to 375˚F and take your pie crust out of the fridge to warm it up.
- Sauté the vegetables. Heat a large skillet to medium-high and add olive oil. When it's hot, add the potatoes, onion, celery and garlic. Sauté, stirring occasionally, for about 5 minutes, until the vegetables have started to soften.Add the frozen vegetables and let them cook until the frost disappears.Then, sprinkle the mixture with flour and stir to coat the vegetables evenly.
- Make the sauce. Sprinkle the flour over vegetables and stir until evenly coated. Cook until the flour absorbs the liquid and has dissolved.Then, slowly stir in chicken stock, milk, salt, pepper & thyme and allow it to simmer until sauce has thickened, about 5 minutes. Then, stir in the chopped ham.
- Assemble the pie. Place your bottom crust in a 9-inch pie plate and trans add the filling. Top with the second pie crust and crimp the edges together.In a small bowl, whisk egg with 2 tablespoons water and brush onto the top pie crust. Use a pastry brush to apply a thin coat of the egg wash onto the top pie crust.
- Bake the pot pie. Put the pot pie in your preheated oven and bake for 45 – 50 minutes, or until the internal temperature of the pot pie reaches 165˚F and the pie is golden in color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
It doesn’t say that you need a lie crust and doesn’t give any to the pie crust, but overall the mixture is good
Paige, ur comment as written makes no sense.
What temperature for the oven?