Go Back
–+ servings
Print Recipe
No ratings yet

Leftover Ham Pot Pie

This easy ham pot pie is a great way to use up leftover ham! This delicious recipe is made with flaky pie crust and filled with hearty ingredients like potatoes and mixed vegetables with a creamy, dairy free sauce.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Mains
Cuisine: American
Keyword: ham pie, ham pot pie, ham pot pie recipe, leftover ham recipe
Servings: 8 servings
Calories: 425kcal
Author: Melissa Belanger

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

Calories: 425kcal | Carbohydrates: 54g | Protein: 15g | Fat: 17g | Trans Fat: 0.003g | Cholesterol: 47mg | Sodium: 969mg | Fiber: 6g | Sugar: 3g | Vitamin C: 25mg