This flaky and buttery Ham Pot Pie has the same idea as Chicken Pot Pie, but it’s just as delicious. A creamy filling with ham and vegetables served piping hot with a buttery and flaky topping is a dinner that your whole family will enjoy.
Yes, my Salty Pot Sweethearts – this ham pot pie recipe is a keeper!
This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission AT NO COST TO YOU. As an Amazon Affiliate, I earn from qualifying purchases.
Ham Pot Pie Casserole
So we’ve all had the infamous chicken pot pie, yes? Creamy white sauce, ham, and veggies, all wrapped up cozy like with the pie pastry shell. It’s one of the most famous comfort foods around. And what makes it even better? Well, this spectacular dish is made using leftover pieces of ham.
Incidentally, if you were looking for a super delicious ham recipe, feel free to take a peek at this Brown Sugar Maple Pecan Ham recipe or at this Roasted Ham with Peach Glaze recipe!
So, back to this easy dinner pot pie. Let’s talk crust, shall we? Well, it’s easy as pie.. *snort* …see what I did there??
Let’s make it easy on ourselves and use the ready-made crescent dough. Some people use two shells, one of the bottom, one of the top, but I prefer to use only one.
What Do I Need To Make This Ham Pie Recipe?
Well, seeing that it’s a ham pie, ham would be the first ingredient. Using up leftover ham is perfect for this recipe!
If you don’t have leftover ham, buying a ham steak and dicing it up will work perfectly as well. Ok, you will need:
- Ham
- Onions
- Frozen veggies
- Cheddar cheese
- Flour
- Chicken stock
- Cream
- Prepared Crescent Roll Dough
- Spices and seasonings
- Butter/oil
How Do I Make This 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.
- To begin, you’ll preheat the oven.
- In a skillet, melt the butter and begin sauteing the onions.
- Add the flour and let the roux cook over medium low heat until the color changes to 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 extra chicken stock by tablespoons.
- Add the ham, garlic powder, thyme, and frozen vegetables. Mix well.
- Transfer into a greased pie dish and top with 3/4 of the cheddar cheese.
- Open the can of prepared croissant dough and rip it into pieces and place it on top of the pie. Sprinkle the remaining portion of shredded cheese on top of the pie.
- Bake for approximately 35 – 40 minutes or until the top dough layer is cooked thoroughly and the pie is hot and bubbly.
Can I Make This Ahead Of Time?
Absolutely! I would make this recipe up until the point where you put the croissant dough on the top. So do all the steps to where you have the cheese on the top before the crust.
You could wrap the dish in plastic wrap and keep it in the fridge until you’re ready to bake. Then, simply lay down the dough, and you’re off to the races!
I would make this easy ham pot pie only a day ahead of time.
Can I Freeze It?
Yes! Again, I would freeze it at the point where you put the shredded cheddar on top. Then, on the day you are ready to cook it, thaw, put the croissant dough on the top, sprinkle a bit of cheese and you’re good to go!
I wouldn’t cook it from frozen though. The cooking times would be off and of course, the croissant dough would most likely burn before the rest of the pie was cooked.
Freeze this dish for up to two months.
How Can I Make This Recipe Gluten Free?
I would use gluten-free pie crust and for the flour component, I would also use gluten-free flour. As most hams are gluten-free, you should just check the ingredients to be sure. If you wanted more information on this way of eating, check out this information I found about gluten free sauces and such.
Can I Switch Up The Vegetables In This Meat Pie?
For sure! You can add pretty much any veggies that you prefer. However, the only thing I would suggest is that you keep the SIZE of the vegetables all close to the size of the pieces of ham you diced up.
Simply for easy eating, and easy cooking!
Can I Use A Pie Crust Instead Of The Crescent Roll Dough?
Yes. I prefer to use the crescent roll because it bakes up flakier and such, but you can certainly use the traditional pie crust like on chicken pot pies. Just remember to brush some egg wash on top of the pie crust to help it get golden brown.
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? 😉
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!
Flaky and Butter 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
- 1/2 onion, diced
- 1 C chicken stock (see notes)
- 1/2 C heavy cream
- 1/4 c all purpose flour
- 1/2 tsp garlic powder
- 1 tsp thyme,dried
- 1/4 c butter
- 1 can prepared croissant 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 3/4 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
**DON’T FORGET TO SAVE THIS HAM POT PIE PIN TO YOUR FAVORITE PINTEREST BOARD TO USE FOR LATER!**
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!
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!