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Best Leftover Ham Pot Pie

Leftover ham pot pie with double crust and vegetables is an easy recipe baked in the oven after the holidays. Diced smoked pork, carrots, and peas in a refrigerated or homemade pot pie crust makes for a family friendly dinner we love.

Leftover Ham Pot Pie

Pot pie with leftover ham is here! Smoked meat and veggies cooked together in a gravy like sauce wrapped in dough makes for an easy meal you can throw together with very little prep time. A day after Easter recipe we make often and love. (affiliate links present)

Leftover Ham Pot Pie

Now this is almost always made as a leftover ham recipe in our house. You could buy one year round though, use some to make this and bake the rest for dinners on other nights. Either way works but I like throw it together meals when I have meat in the fridge to use up so there is no waste.

Once you get the hang of how this is done you can add different shredded or diced pieces of meat inside with a thick creamy sauce. We have used the same steps here to make Chicken Pot Pie Recipe with Cream of Chicken Soup when I have leftovers of that from the night before. Makes for an easy second night meal.

Ham pie
Pot Pie with Leftover Ham

Double Crust Ham Pot Pie Recipe

We made this as a Double Crust Pot Pie which you would normally do with meat inside. Otherwise it would be hard to slice and serve with just one.

There are a few choices when it comes to the crust though really. You can eliminate it all together, put everything in a pot on the stove with more broth to make it into a pot pie soup and simmer until everything is tender to your liking. You can thicken with a bit of cornstarch if you feel it needs it.

If you only want one crust I would follow our Bisquick Pot Pie instead of just laying one in the bottom of the pie pan. In this case the batter is poured over the top of everything and baked so it bakes together and is easy to serve up. One of the best kitchen hacks I have discovered over the years for this dish.

meat pot pie
Ham Pot Pie with Pie Crust

Ham Pot Pie with Pie Crust

Below is what we used for our day after Easter recipe. In the case that you wanted to transform this into a simple chicken pot pie you would just use that meat cut into small bite size pieces. Literally everything else would stay the same.

  • 1.5 c leftover ham diced
  • Butter
  • 1 onion diced
  • 2 stalks celery sliced
  • Carrots peeled and diced or you can just use frozen peas and carrots and/or green beans
  • 1/4 c all purpose flour
  • Rosemary or any other diced fresh herbs you love
  • Vegetable broth
  • 1/2 c milk
  • 2 refrigerated pie crusts

If you wanted to make a Leftover Steak Pot Pie Recipe I would just use beef broth instead of vegetable to make those flavors more bold. A great other option if you want a beefy option inside.

What temp should a pot pie be heated to?

It is suggested that you use precooked meat so that is not a factor you need to worry about. From there the inside is recommended to reach a safe 165 degrees F. before you eat it. It is best to check after removing it from the oven to get an accurate temp.

How long to heat pot pie in oven?

That depends but typically 30-45 minutes is about right. You want the crust(s) to become golden brown, flaky, and the insides to reach 165 F. so keep a thermometer handy to check that. Chicken, beef or ham should be pre-cooked for this cook time to be accurate.

Double Crust Ham Pot Pie

Pot Pie with Leftover Ham

Leftover Pot Pie with Biscuits is another fun option you can do that takes less time to bake if you want to grab just a tube of refrigerated biscuits and don’t want as much crust, just an idea.

  • Preheat your oven to 375 degrees F.
  • In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery.
  • Cook until the vegetables are tender, about 5-7 minutes.
  • Stir in the diced ham and frozen peas, cooking for an additional 2-3 minutes.
  • Sprinkle the flour over the mixture and stir well to coat the ingredients. Cook for 1-2 minutes to eliminate the raw flour taste.
  • Add the dried thyme, dried rosemary, salt, and pepper to the skillet.
  • Pour in the chicken broth or vegetable broth and milk, stirring constantly until the mixture thickens. Simmer for 5 minutes, allowing the flavors to meld.
  • Roll out one soon to become flaky pie crust inside for the bottom crust, inside a 9-inch pie dish.

Pour the ham and vegetable filling into the crust. Roll out the second pie crust and place it over the filling. Press the edges to seal the pie and cut a few slits in the top crust to allow steam to escape. You even want to do this added step to vent for a frozen pot pie.

Leftover Ham Pot Pie

How Long to Bake a Pot Pie at 375

Everything is safe to eat as is but you will want the meat to be heated and the veggies to soften for sure. You will want to bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Allow it to cool for a few minutes before cutting and serving so the creamy filling solidifies as much as possible.

Pot Pie Muffins with Biscuits are the ultimate comfort food too and only take 12-13 minutes, or until golden brown. You could use puff pastry for these too. With a light egg wash they are pretty and finger food! Ooh so fun for kiddos where they can pick them up and taste better because they are cute too. 😉 Right?

If you don’t finish this all you can save it for up to 3 days in the fridge. Wait until it is at room temperature first and wrap in plastic wrap tightly. You can reheat the whole thing in the oven again until warmed or in the microwave for one slice at a time.

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Ham Pot Pie
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5 from 1 vote

Ham Pot Pie

Course Entree
Cuisine American
Keyword leftover ham, pot pie
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6
Calories 429kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Preheat your oven to 375°F or 190°C. In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
  • Stir in the diced ham and frozen peas, cooking for an additional 2-3 minutes. Sprinkle the flour over the mixture and stir well to coat the ingredients. Cook for 1-2 minutes to eliminate the raw flour taste.
  • Add the dried thyme, dried rosemary, salt, and pepper to the skillet. Pour in the chicken or vegetable broth and milk, stirring constantly until the mixture thickens. Simmer for 5 minutes, allowing the flavors to meld.
  • Roll out one pie crust and place it in the bottom of a 9-inch pie dish. Pour the ham and vegetable filling into the crust. Roll out the second pie crust and place it over the filling. Press the edges to seal the pie and cut a few slits in the top crust to allow steam to escape.
  • Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Allow the Ham Pot Pie to cool for a few minutes before slicing.
Nutrition Facts
Ham Pot Pie
Amount Per Serving (2 oz)
Calories 429 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 34mg11%
Sodium 946mg41%
Potassium 320mg9%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 3g3%
Protein 13g26%
Vitamin A 3741IU75%
Vitamin C 3mg4%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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