This Easy Ham Pot Pie Recipe uses all your best leftovers from the holidays and puts them all into one fantastic dish, resulting in a ham rich filling of tender potatoes, and veggies in a creamy sauce, topped with a buttery, flaky pie crust.
Preheat the oven to 375 degrees. In a large skillet, over medium heat, melt the butter, then saute the onions until golden, 4-5 minutes. Stir in flour and cook 1-2 minutes until golden brown.
Whisk in chicken broth and cream until thickened. If it gets too thick, add a splash of water or more broth a little at a time.
Stir in the ham, potatoes, green beans, garlic powder, thyme and frozen veggies, mixing to coat. If using double crusts, pour into pie dish with crust (or use a deep dish pie dish or 8x8 baking dish greased with a little oil if not using a bottom crust).
Cover with crust of choice (store bought, homemade, crescent rolls, biscuits or pastry crust). Brush with egg wash if desired, (1 egg beaten with 1 tablespoon water), cut a few slits in the center to allow steam to escape and bake until golden and bubbly, about 35-40 minutes. For a more buttery crust, brush with a little melted butter as it comes out of the oven.
Remove from oven and allow to cool for 10-15 minutes before serving.
Notes
Variations
Made a turkey this year? Switch the ham to turkey pot pie, want to use leftover chicken? Go for it!
For the crust- Use frozen crusts for ease. Want a doughier crust? Try crescent roll dough. Maybe you love flaky pastry? Roll out some puff pastry dough and top the creation.
Have a bunch of leftover rolls or biscuits? Use a baking dish sprayed with cooking spray, and pour the ingredients in. Then top the meat and veggie mixture with the leftover bread! Brush with melted butter, and VOILA!
No ham leftovers? Use a ham steak cut into cubes instead.
Leftover corn this year? Go ahead and toss that in too! Almost any veggie combo is good in a hot pot pie, it will become one of your family favorites too!
Storing and ReheatingCover the pie pan or baking dish with plastic wrap or foil and store it in the fridge for 3 to 4 days.Freezing: First, you can freeze the individual leftovers of each meal and then thaw and combine them. You can mix the filling and freeze, thaw and place it in the pie shell. Or you can put the entire pie together and freeze it (cooled & wrapped well) before cooking. Then bake as instructed, increasing the time by 20-30 minutes, covering if the crust starts browning too much.Reheat | Place entire leftover pie or just a slice in an oven safe dish, heat at 300 degrees covered for 20 minutes or so.