Ham pot pie you say?? Yes my Salty Pot Sweethearts – HAM POT PIE! It’s like chicken pot pie, but SO much better!
HAM POT PIE
So we’ve all had the infamous chicken pot pie, yes? Creamy white sauce, chicken and veggies, all wrapped up cozy like with the pie pastry shell. It’s one of the most famous comfort foods around. Well this spectacular dish is made using left over 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 the pastry shells for the pot pie. Some people use two shells, one of the bottom, one of the top, but I prefer to use only one.
No need for those extra calories, right?…………. or maybe?? lol
Personally, I am not a huge fan of tons of pastry, so I prefer to just use the one layer. Having said that, feel free to use two if you’re a pastry lover!!
What Do I Need To Make This Ham Pie Dish?
Well, seeing that it’s a ham pie, ham would be the first ingredient. Making this for a way to use up leftover ham is perfect!
If you don’t have leftover ham, buying a ham steak and dicing it up will be perfect as well. Anyway, you will need:
- Ham
- Onions
- Frozen veggies
- Cheddar cheese
- Flour
- Chicken stock
- Cream
- Prepared Crescent Roll Dough
- Spices and seasonings
- Butter/oil
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 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 pretty pot pie a day or two ahead of time.
Can I Freeze This Pot Pie?
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. Most hams are gluten free, you should just check the ingredients to be sure. If you wanted more information on gluten free diets, check out this information I found about gluten free sauces and such.
Can I Switch Up The Vegetables In This 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 bite of vegetable, around/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.
As an added tip for this Ham Pot Pie, 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!
**DON’T FORGET TO SAVE THIS HAM POT PIE PIN TO YOUR FAVORITE PINTEREST BOARD TO USE FOR LATER!**
FLAKY & BUTTERY HAM POT PIE
A flakey, buttery, and decadent Hot Ham 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 chicken stock or water here, by the tablespoon.
Nutrition Information:
Yield:
8Serving Size:
1 CAmount Per Serving:Calories: 406Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 74mgSodium: 680mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 15g
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!