The buttery and flaky crispy topping for this Ham Pot Pie is only part of what makes it so ridiculously delicious. The other part is a creamy filling with ham and vegetables that is a winner every time I make it for my family and friends.
Yes, my Salty Pot Sweethearts – this ham pot pie recipe is a keeper!
Things I Love About This Ham Pot Pie Recipe
COMFORT FOOD: So we’ve all had the infamous chicken pot pie, yes? This recipe is similar but uses ham and has all those homey, comforting, delicious notes that all love about that classic dish.
BUTTERY CRUST: Oh, and the crust. I love the convenience of using a premade crescent dough. And what makes it even easier, there’s no reason to be precious about topping it. Rip up the pieces and lay them down on top of the pie ingredients. Simple Dimple!
LEFTOVERS: Lastly, this is a unique way to use up extra ham from last night’s dinner, and the rest of the ingredients are easy to find at your grocery store.
Ingredients And Substitutions
- Ham – When I make my Brown Sugar Pecan Ham, I’ll typically have leftovers, and I’ll use the ham for this pot pie dinner. You can use your leftovers as well, or, a ham steak from the store works perfectly too. (I’ve used ham steaks often!)
- Onions – Fresh is best, but onion powder will work.
- Frozen veggies – I like to use the classic trilogy of carrots, peas, and corn. It’s easy, tasty and nutritious. If you don’t care for any of those vegetables, leave them out but try and replace the volume with more of the other veggies you like to keep the proportions right for the pie.
- Cheddar cheese – Cheddar is easy to find and when I use it, I’ll choose Sharp cheddar. You can use a richer-tasting cheese like havarti, or greyer that also melts really nicely.
- Flour – This is part of the rue we need to make to help make the sauce creamy and thick. It’s not an ingredient you can leave out.
- Chicken stock – Again, we’re using chicken stock for ease of use, but if you happen to have any ham stock left from roasting the ham previously, use that for sure!
- Cream – The 2nd part of the rue we’ll be making. To lighten the calories a bit, you can use half and half.
- Prepared Crescent Roll Dough – I used Pilsbury’s brand (not sponsored), but most store-brand crescent roll dough will work. I like to use it because it’s easy to work with. An alternative would be ready-made pie crust or even puff pastry dough, but the topping will be flakier and crispier if you use the puff pastry.
- Spices and seasonings – Garlic powder, pepper, salt (depending on how salty the ham is), and fresh or dry thyme.
- Butter – Butter is the 3rd ingredient for the rue. Margarine can be used in replacement for the butter.
How To Make Leftover Ham Pot Pie
Making this leftover ham pie is super simple. The hardest part is making the creamy filling, and that’s not hard AT ALL.
Prep: Preheat and Grease – Preheat the oven to 350 degrees F, and spray a 9″ pie plate or baking dish with non-stick cooking spray.
1. Melt and Saute.
In a skillet, melt the butter and begin sauteing the onions for 1-2 minutes. Keep the heat at medium-low so you don’t burn the butter.
2. Make the Roux.
Whisk in the flour to the butter mixture. It will thicken up a little and that’s ok. Let the roux cook over medium-low heat until the color changes to a light golden brown. This step will take a few minutes when done over medium-low heat. Don’t rush the step or you could burn the rue and have to start over again.
3. Add the Liquids.
Add the chicken broth in batches, along with the cream, whisking until thickened. If you need extra liquid to thin the mixture, add extra chicken stock by tablespoons at a time. The roux should be like a thick cream sauce consistency.
4. Add the Filling Ingredients.
Add the ham, garlic powder, thyme, pepper, and frozen vegetables. Mix well.
5. Transfer to a Dish.
Transfer the ingredients into the greased pie dish and top with ¾ of the shredded cheddar cheese.
6. Cover with the Dough.
Open the can of prepared crescent dough, rip it into pieces, and place it on top of the pie. Sprinkle the remaining portion of shredded cheese on top of the pie.
7. Bake.
Bake for approximately 35 – 40 minutes or until the top dough layer is cooked thoroughly and the pie is hot and bubbly.
Cooking Tip: As an added tip for this homemade ham pot pie recipe, when it comes out of the oven feel free to brush some melted butter over the top just to be super extra decadent! Go big or go home, right? 😉
Avoiding Runny Pie Crust Filling
The way you want to avoid a runny filling in the pie crust is to be sure the roux you make is thick enough when it’s going into the pie dish. Making the roux nice and thick (like a thick pancake batter) will allow it to thin out a tiny bit because of adding the frozen veggies before baking. If you thin out the roux too much before baking, you could risk a runny filling after baking.
How To Know When A Pot Pie Is Done
You’ll know when the ham pie is done by a few factors. The top should be golden brown and flakey. It should be bubbly with an inside temperature of 165F.
Prebaking The Crust
Typically, I don’t put a bottom crust on my ham pot pie. I prefer just the filling and then the top crust.
However, if you love a bottom crust on pot pies, you can have one by lining the pie pan with an extra roll/tube of crescent rolls/sheet. In my Easy Hot Ham And Cheese Sandwiches, I use a bottom crust and prebake it according to the timing directions on the baking tube just to ensure there are no raw, soggy, or uncooked bottoms.
How To Make Pot Pie Ahead Of Time
Make this pot pie recipe up until the point where you put the cheese and crescent dough on the top. Cover with plastic wrap and keep in the fridge until you’re ready to bake.
Then, simply lay down the dough, and you’re off to the races! You can make this easy ham pot pie recipe only a day ahead of time.
How To Freeze Ham Pot Pie
Freeze the pie in a freezer-friendly container for up to two months. For single servings, serve out the servings in smaller, freezer containers. Freeze them for up to a month.
To reheat, thaw in the fridge overnight and then reheat in the microwave for 2-3 minutes depending on the strength of your microwave. You can also reheat it in the oven, but remember to transfer it to a heat-safe dish at 350 for 20 minutes.
I hope you enjoyed this leftover ham recipe, and if you switch it up, or even when you make it as written, please let me know what you thought about it! Thanks for stopping by The Salty Pot today, and if you’d like, come on over and join the Salty Pot Facebook Page and be part of the Salty Pot Family!
Flakey and Buttery Ham Pot Pie
A flaky, buttery, and decadent Ham Pot Pie that's a perfect recipe for your ham leftovers! It's like chicken pot pie, but BETTER!
Ingredients
- 2C ham, diced into smallish bite size pieces
- 2C mixed veggies, can be frozen
- ½ onion, diced
- 1 C chicken stock (see notes)
- ½ C heavy cream
- ¼ c all purpose flour
- ½ teaspoon garlic powder
- 1 teaspoon thyme,dried
- ¼ c butter
- 1 can prepared crescent dough
- 1 C shredded cheddar
Instructions
- Preheat oven to 350.
- In a frying pan, begin by melting the butter and sauteing the onions.
- Add the flour and let the roux cook until you get a bit of color with it, a light golden brown.
- Add the chicken broth in batches, along with the cream. Stir until thickened. If you need extra liquid to thin the mixture, add the extra chicken stock by tablespoons.
- Add the ham,, garlic powder, thyme, and frozen vegetables. Mix well. Transfer into a greased pie dish
- Top with ¾ of the cheddar cheese
- Open the can of prepared croissant dough and rip it in pieces and place on top of the pie.
- Sprinkle the remaining portion of shredded cheese on top of the pie.
- Bake on another baking sheet to catch any spills. Bake for approximately 35 - 40 minutes or until the top dough layer is cooked thoroughly and the pie is hot and bubbly.
- Remove from the oven and let cool slightly before serving. Enjoy!
Notes
** You may need extra liquid if the sauce gets too thick. Use extra chicken stock or water, adding it by the tablespoon to loosen the sauce.
You can use pie crust in substitution for the crescent roll dough.
If you don't have leftover ham, you can purchase a ham steak and cube that up to use instead.
Brushing melted butter over the top of the pastry when it comes out of the oven adds another level of decadence to the pie.
Nutrition Information:
Yield: 8 Serving Size: 1 CAmount Per Serving: Calories: 406Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 74mgSodium: 680mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 15g
Roxy says
Any thoughts on freezing?
Joanne says
Hi Roxy! If you look in the body of the post, I talk about freezing do’s and dont’s. If you have any more questions, please drop me a line at joanne@ thesaltpot.com. I hope this helps!
Joyce says
I made this today,( New Years day 😄) we really liked it and I will make it again! I’m also going to give this recipe to my son! Thanks 😊
Joanne says
Thanks for commenting Joyce! it’s definitely a blog favorite and a perfect way to use up extra holiday ham. I’m thrilled to hear you’re passing along the recipe, thank you!!
Angel Scrudder says
Made this tonight and had my kids help me! We had so much fun and it tasted delicious. This will be a new staple in our house! Thank you for sharing this recipe!
Joanne says
Thank you for commenting Angel and I’m so happy that you loved the recipe!
Geraldine Allan says
Hi loved it . Loved the flavour combination. I have a but though. I think I will use fresh vegetables next time .The only reason is I’m not a fan of frozen vegetables. Fresh is more work but I think it would be worth it . Again loved it.
Joanne says
Hi Geraldine! I’m thrilled that you loved the recipe! You’re comment made my day, thank you 🙂
Nancy says
I used chicken breast instead of ham and it is delicious!! My family absolutely loves it!!
Joanne says
I’m absolutely thrilled to hear that Nancy!! Thank you for commenting!
Jaymie says
Hi! I’m about to make this, but before I do, could I substitute the crescent rolls with flattened biscuit dough? I have a few rolls of biscuits that expire soon and a bit ham from my late-Easter meal that needs to be used, so I would love to use them both at the same time, if I can!
Joanne says
Hi Jaymie! I’m sorry I couldn’t reply sooner, but even if I could, I don’t think I could have helped. I’ve never made them with biscuit dough like you mentioned so I don’t know what the final product would be like. Honestly though I think I would go ahead and use them and see how it turns out! If you tried it, please let me know how it worked out for you!
Kris says
Just made this with leftover ham from Easter. Oh my it was delicious and there were no leftovers. Hubby is still talking about it a day later and asked if we had more ham to make again. Keeper recipe! Thank you!
Joanne says
OH Kris your comment made my day!! I’m thrilled that you (and your hubby!) loved this recipe!
Florence Jones says
Hi, this sounds delicious and I am getting ready to make it!
I was confused about using crescent roll dough and croissant roll dough.
You have used both words in your recipe so I looked up both on google and found that crescent is English and croissant is French. However it says the croissant dough is more buttery. Now my problem is I can not find croissant dough in a can like biscuits, only crescent dough.
I just read a comment where someone used the crescent dough by mistake, so I guess that’s what I’ll be using too. 😉. I’m sure it will still be delicious but I’ll miss that extra butter! 😁😁
Joanne says
Hi Florence! In Canada the term is interchangeable. But it means the same product, so yes, crescent dough is the one you want!
Sara says
Oh my GOSH this was delicious!!! I made a ham the night before and I never know what to do with the leftovers – well now I know! It was absolute perfection and I will be making every time I have ham!
Joanne says
Woohooo! That’s so awesome Sara! Thank you so much for trying the recipe and I’m thrilled that you love it!
Tony says
Thank you for such a delicious recipe! I had enough leftover ham after Thanksgiving to fill 4 cups, so I made two pies. My partner loved it, and nearly devoured one of the pies by himself!
Joanne says
Omg Tony, comments like yours totally make my day! (make my WEEK!). I’m thrilled that your partner loved the recipe, and hey, you better hide the extra one, or make maybe just make more if he loved them that much! Thank you for taking the time to comment!
Myra says
This recipe was awesome. I did not use a bottom crust but did put a crust type that I put on my blueberry cobbler. I cube about 10 slices of day old bread and drizzle butter on top. This is a keeper. Thanks for posting. I wanted to make a casserole with ham but not a breakfast one or noodle one either. I’ll try to post a picture.
Joanne says
Oh Myra I’m SO happy that you loved this recipe!!! I love the cubed bread idea!
Paulette says
This recipe looks fantastic! Love that messy, torn up topping! I just had a late-Easter dinner today with the fam and now have lots of leftovers so I’m for sure going to make this one. However, the only thing I have on hand is puff pastry dough. What do you think about that torn up and placed on top?
Joanne says
I think it sounds delish Paulette! The only thing I would just watch is to not pile the dough on top of eachother because puff bakes up high so it might be sort of thick if some of the layers are overlapped a bit.
If you do this, please let me know how it worked out, I would love to be able to mention it in the blog post itself!!
Marcie West says
I made this for dinner last night and used a “fathead” dough for the top and it turned out beautifully. I’m eating Keto right now so instead of making a roux I just simmered the ham & veggies in stock and then thickened it with a brick of cream cheese. It was delicious!
Joanne says
Yaaay! I’m so happy you were able to adapt the recipe to fit your dietary needs Marcie! I’ve made fat head dough before and I think your swap out was a brilliant idea! I’d love to add that into the body of the post if possible – Can you email me at joanne@thesaltypot.com….?
Lisa schirmeister says
I made this today. I used pie dough and lined a deep dish. I also used half and half. Tasted great. I had enough for 2 deep dishes. One I’m going to freeze.
Tracy Crawford says
Made this tonight as I had tons of leftover ham from Christmas dinner. I didn’t have any thyme so I had to leave that out and I used pie crusts instead of crescent rolls and half and half instead of cream and it was delicious! Thanks so much for this recipe!
Joanne says
Woohoo! I’m happy to hear that you enjoyed it Tracy! I love that you used your modifications to make the recipe work for you! Have a wonderful 2021!
Michelle says
Thankful for comments as well, and salttpot, your replies are always kind, trying this recipe (using up frozen christmas ham leftovers) going to try pie crust, as I don’t have proper dough, too leary of trying the puff pastry. Curious how hers turned out.) Thank you for sharing
Joanne says
Thank you for commenting Michelle!
Donna says
I have biscuit dough in the fridge but it may be too thick compared to the crescent rolls. Thinking of making it without the biscuits On top. Instead I’d serve it over top of the prepared biscuits. Do you think I should adjust my bake time? Thanks!
Joanne says
No, the cook time should be the same. 🙂
Linda says
This was excellent! Had tons of left over ham and made per directions but cut in half and used two individual casserole bakers for husband and I. Both loved. Reminds me of something grandma would have made the day after thanksgiving. Definite keeper! Next time will make the whole recipe so I have left overs!
Joanne says
Hi Linda! Wow, well, I remember how amazing of a cook my grandmother was, as I’m sure your grandmother was as well.. so this comment MAKES.MY.DAY!! Heck, it makes my weekend! Thank you so much for taking the time to comment and I’m so happy you enjoyed the recipe!
Misty Lawson says
Oh man! I made this but I used pie crust for the topping and it was sooo delicious!! My whole family loved it and I didn’t even add the cheese on my part. Thank you for the recipe!!
Joanne says
No problem Misty, you’re welcome! I’m glad that it all worked out for you, and the most important part is that you and your family loved it! Yaaay! Thank you so much for commenting!
Rockt says
Wanted to use up leftover ham. While I was thinking a noodle dish, my hubby replied “really, a casserole”? I had basically the same guts started when I found your recipe. Mine had potato, celery and broccoli added plus Asiago cheese. Milk substituted for cream and a cheddar bay biscuit mix topped it off. The new husband response is “Amazing”! 🤣😋
Joanne says
That’s fantastic! I’m so happy to hear that! 🙂
Joanne Byrne says
This recipe sounds delicious! Do you think it would work if I topped it with Jiffy Corn muffin mix instead of the crescent roll dough? It’s what I have on hand. Thank you
Joanne says
Well I’ve never tried it, but why not give it a go? The texture will be completely different on top of course, but I’m sure it would still be tasty! Let me know how it goes because I’d love to make a point on that in the blog post!
Brittney says
What about using a frozen pie crust? Would you bake the crust first and then add the ingredients and bake again?
Joanne says
You could blind bake the crust for a bit of you wanted. I would poke some holes in the crust with a fork, bake it half way, add the ingredients and cook the rest of the way. I’ve never tried it that way, but why not try. Please let me know either way how it works for you!
Cheryl says
I make a really good chicken pot pie using pie crust. My recipe calls for putting half the chicken/vegetable mixture in a casserole, adding the crust on top in strips, dot with a tablespoon of butter and bake for 25 minutes. Then do a second layer the same way. This way the inner crust is done all the way.
Kim says
I only have a frozen pizza crust in a can, and don’t really want to go to the store (thank you quarantine). Would that work instead of the croissant dough?
Joanne says
Well… I think it would but I would do a few things. I would roll out the pizza dough VERY thinly because if you put it on top as it comes out of the can, it may be too thick on top. But I’m interested to see how it works out for you, so if you can, please let me know how it worked!
Brig says
This looks amazing! I’ve got everything on hand to make this recipe, except for chicken broth. Do you think it would still turn out good if I use vegetable broth? Thank you! 🙂
Joanne says
Absolutely! Veggie broth will lend a lot of flavor as well!
Summer says
My 7 year old actually requested chicken pot pie but we had no chicken. He loved the ham! Said it was better! Due to quarantine I used fresh SWEET potatoes, carrots, onion, celery, greens beans and frozen corn. Dropped some off for my niece too! Everyone loved it!!
Joanne says
Woooohoooo!! You made my day Summer! Thank you so much for commenting!! I’m so thrilled your family liked the recipe!
Annette says
This was DELICIOUS!!! My family loved it. I made a traditional pie crust because I had the ingredients for it. I will be making it again. Thank you!
Joanne says
Yaaay!! I’m so happy you and your family enjoyed it! Homemade crust?? Good for you Annette, I’m not brave enough yet! I need more practice!! LOL
Beth A. Leonard says
The Ham Pot Pie is Phenomenal! My husband said immediately after the first bite, “This is a company worthy recipe! Soooooooo good!
Joanne says
Omg Beth, you’ve made my day!! Thank you SOO much for taking the time to comment, and you’re kind words!!!
Jen Wheatley says
I had to use what I had due to quarantine, so my casserole had a garden medley, snap peas, red peppers and roasted potatoes in it. (I cut them into bite sized pieces with my kitchen scissors.) I also used some Swiss, gruyere shredded cheese that I had. Tasted great and definitely was the comfort food we all needed.
Joanne says
Yaaay, that’s fantastic Jen!! I love how we are all trying our best to use what we have and still coming up with delicious meals 🙂 Thank you for taking your time comment!
Nadine Ducharme says
Can you make these as individual pot pies, and how would you do it?
Joanne says
Hey Nadine! Ok,.. so I haven’t tried it myself (but stay tuned, I just might have a post coming up for it!! 😉 ). What I would do is make the recipe as it is except when all the filling is made, divide it up into 6-8 portions. Place those portions into oven safe containers and then divide the flaky dough topping amongst the containers. You might require a bit more dough topping, I’m not sure because I haven’t made it…. yet. 🙂 Let me know if you try it and how it goes!!
Daniele says
I used two crusts, one on the bottom and the top and did not end up breaking the top layer up. Otherwise followed the recipe to a t and it was delicious!
Joanne says
Fantastic Daniele!! Thank you so much for commenting and telling us about using the two crusts!
Pam says
Have you used almond or coconut flour for the low carb option?
Joanne says
Hi Pam!! You know, I haven’t tried using a low carb option yet… BUT.. if you give it a try, PLEASE let me know how it went for you. I’d love to add that to the post as an option, and I would totally give you credit!!
Judi says
Accidentally used crescent instead of croissant dough – probably not as flaky but was still delicious! Thanks for the recipe. Great way to use up extra Thanksgiving ham!
Joanne says
Hey Judi!! You know, as a habit I’ve always called crescent dough, croissant dough!! So you actually used the right product HOWEVER, if someone were to use croissant dough, the recipe would be just as delicious. I suppose I should probably go ahead and change that in the recipe.. haha! I’m SO thrilled that you enjoyed the recipe!!
Mary Grace Lockney says
I cooked a 12 pound spiral ham on Sunday and am looking forward to making this tonight. Have a few other things in mind but will probably freeze about half of what’s left. This ham was great, not a lot of fat so minimal waste and that’s a LOT of ham for 2 people.
TheSaltyPot says
Thank you for taking the time to comment Mary! Let me know what you think of the recipe 🙂 Have a great evening!