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 like putting ham in soups like this creamy wild rice soup, making sandwiches with it, and putting it in these ham and cheese puff pastries, but there is something so comforting and enjoyable about making pot pie at home.
I think I fall more in love with pot pie every time I make it. The warm smells that fill the house and the beautiful golden crust… And if you’ve never made a homemade pot pie, you are in for a real treat!.
The pie is surrounded by a golden brown, flaky pastry crust. The filling is made up of soft chunks of leftover cooked ham. From the crunchy crust to the soft ham and vegetables, the pie has a lot of different textures. It’s all covered in a rich, creamy sauce.
Ham pot pie is the ultimate comfort food that brings together tender pieces of ham with vegetables in a savory broth, all encased in a buttery pie crust This hearty meat pie has deep roots as a classic Pennsylvania Dutch dish Making your own ham pot pie at home is easy and rewarding. Follow these simple steps for incredible flavor.
Ingredients for Ham Pot Pie
Ham pot pie starts with the key ingredients:
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Ham – Use about 2 cups diced cooked ham. Leftover sliced ham works well, or cook ham steaks, chops, or a shank.
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Vegetables – Classic choices are potatoes, carrots, peas, lima beans, onions, and celery Dice potatoes and carrots into 1/2-inch pieces
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Broth – Ham broth from boiling the bone or ham hocks provides the best flavor Chicken or vegetable broth also works Use 4-6 cups,
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Pie crust – Make your own or use store-bought rolled pie dough. A top and bottom crust gives the best results.
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Herbs & seasonings – Flavor the filling with thyme, sage, parsley, salt, and pepper.
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Thickener – For a thick and creamy pie filling, use 2-3 Tbsp flour or cornstarch.
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Egg wash – Brush egg wash on the top crust before baking for golden color.
Step-by-Step Instructions
Follow these simple steps for how to make perfect ham pot pie at home:
Make the Filling
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Simmer the ham bone/hock in water with vegetables like onion, celery, and carrots to make a flavorful broth. Remove bone and reserve broth.
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Cook vegetables like potatoes, peas, and lima beans in the ham broth until fork tender. Drain, reserving broth.
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Sauté onion and celery in butter or oil until soft.
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Make a roux by whisking flour into the sautéed vegetables. Slowly whisk in 1 1/2 cups broth, cooking until thickened.
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Add ham and cooked vegetables to the thickened broth along with seasonings like sage, thyme, parsley, salt, and pepper.
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Simmer the filling for 15 minutes to meld flavors and thicken more if needed. Cool slightly before assembling.
Assemble the Pot Pie
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Roll out bottom pie crust and fit into a 9-inch pie pan. Add cooled filling.
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Roll out top crust. Cut slits for vents. Place over filling and seal edges.
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Brush crust with egg wash or milk for golden color. Sprinkle with coarse salt or seeds if desired.
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Chill 30 minutes or overnight before baking for best results.
Bake the Ham Pot Pie
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Preheat oven to 400°F.
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Bake pot pie on a sheet pan for 20 minutes. Reduce temperature to 375°F and bake 30-40 more minutes until crust is golden.
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Let sit 10 minutes before slicing to serve.
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Garnish with parsley and serve warm. Refrigerate leftovers up to 3 days.
Tips for Delicious Ham Pot Pie
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For convenience, make pot pie with refrigerated pie crusts. Just roll them out and assemble.
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Get creative with the veggies – try turnips, parsnips, mushrooms, or green beans.
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For more flavor, sauté veggies in the ham drippings.
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Use bone-in ham or hocks while simmering to get the most flavor out of your broth.
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Adding a puff pastry or biscuit topping instead of a full top crust is quick and easy.
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For a creamy chicken pot pie-style filling, use milk or half and half instead of broth.
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Opt for cubed potatoes or cooker barley instead of noodles for heartier texture.
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Top wedges with sour cream, cheese, or drizzled gravy for extra richness.
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Make mini ham pot pies in a muffin tin for fun individual portions.
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Swap cheddar biscuit dough or cornbread batter for a Southern biscuit or cornbread topped pot pie.
With its medley of vegetables, savory broth, and tender ham, homemade ham pot pie makes a satisfying meal any time of year. Adjust the filling ingredients based on what’s in season or what’s already in your fridge. Serve this comforting pot pie with biscuits, cornbread, or a fresh salad for a mouthwatering dinner your family will request time and time again.
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.
- For the filling, mix together carrots, celery, onions, peas, and a dreamy sauce made with flour, milk, and broth. This ham pot pie filling is full of the classic mix of these vegetables.
- Assemble: Roll out pie crust and transfer to pie pan. Place the filling that has been cooled on top of the crust.
- Brush the top crust with egg wash and bake until it turns golden brown.
- Use a pie shield or foil to protect the edges of the pie dough if they need to brown more slowly.
- You could also use a 9-inch cast iron skillet. This recipe has only been tested in a 9-inch pie pan.
- Change the protein to something else, like shredded chicken or turkey from the fridge.
- Do not forget the egg wash. Beat an egg and brush it on top of the crust before baking to get a beautiful golden brown crust.
- It’s important to keep the buttermilk and butter for the crust very cold. When baked, cold fats release steam that makes the texture flaky.
- Let the steam out of the pie by making small cuts or slits in the top crust. This keeps the pie from getting too wet and makes sure the filling cooks evenly.
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. As it cools, the filling is less likely to run when it’s still very hot. This also makes it easier to serve.
How To Make REAL Ham Pot Pie – Pennsylvania Dutch Style
FAQ
How do you thicken homemade pot pie?
What is pot pie gravy made of?
How do you make a ham pot pie filling?
Season the mixture with salt, pepper and tarragon OR thyme. Mix all the vegetables and ham into the roux. Taste for seasoning. Pour half of the ham pot pie filling into the bottom of the buttered baking dish. Sprinkle half the cheddar cheese on top. Add the rest of the filling and top with the remaining cheese.
How do you make a pot pie with ham & potatoes?
Add the cut-up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock. The dough will puff up as it cooks and it doubles in thickness. The excess flour and the potatoes will add viscosity to the broth but not enough for my liking.
How do you make a ham pot pie with leftover ham?
This ham pot pie recipe is made with a creamy homemade sauce, cubed ham, peas, carrots, seasonings and then baked for 35 minutes until golden brown. It’s great to make with leftover ham. First, preheat the oven to 400F. Meanwhile, in a large sauce pan on med/high heat, add butter and onions. Cook for 3-5 minutes or until onion is tender.
What is a ham pot pie?
Made in the Pennsylvania Dutch tradition of slippery ham pot pie where there is a boiled dough instead of a top flaky crust. Want To Save This Recipe? Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more fantastic recipes for free!