This ham pot pie is comfort food at its finest. It’s easy to make, with just five ingredients. Make a traditional version with a creamy broth and vegetables, or cook up a cheesy version with broccoli, potatoes and cauliflower. Cook it tonight or freeze it for later.
I am not really a leftover person, but I’ll make an exception for this ham pot pie.
For most of our everyday dinners, an abundance of leftovers is not a problem. But when special occasions and holidays roll around and I make a ham, there’s always way more than we and our guests can eat.
After a week of ham sandwiches, casseroles and chef’s salads, I just want to toss what’s left in the trash.
But waste not, want not.
So, the ham bone goes into the freezer for soup or beans later on. And I chop up the remaining ham and make easy homemade pot pies that can be frozen and cooked on busy nights.
The recipe is a riff on my easy 5-ingredient chicken pot pie, which is one of the most popular recipe on the blog.
What vegetables do you use in ham pot pie?
For the ham pot pie, you can make a traditional version with the same vegetable filling uses for a chicken pot pie. For the traditional version, I recommend using frozen mixed vegetables comprised of corn, peas, green beans and carrots. Use cream of celery or cream soup and broth to make the creamy filling.
You can make a cheesy version with broccoli, potatoes, cauliflower and any vegetables you prefer. For this cheesy ham pot pie, substitute cream of cheddar or condensed broccoli soup.
Can you make ham pot pie ahead of time?
Yes, you may prepare and assemble the pot pie ahead of time. Just be sure to cover it with foil or plastic wrap and refrigerate until you’re ready to bake it.
Can you freeze ham pot pie?
Yes, this recipe can be frozen. Prepare as instructed, but do not bake. Seal the ham pot pie with plastic wrap and cover in foil and freeze.
I recommend placing the prepared pot pie in an airtight freezer bag.
When you’re ready to cook the pot pie, thaw and bake at 350 degrees for 30 minutes. You can also cook from frozen, but increase baking time to 60 to 75 minutes, until heated through and browned on top.
- 1 package refrigerated pie crust
- 1 can cream of celery soup, cream of cheddar soup or condensed broccoli cheese soup
- 1 package frozen mixed vegetables any variety
- 8 ounces vegetable broth
- 2 cups ham cubed
Whisk together soup and broth in a sauce pan over medium heat.
I never measure, but you'll probably need a ½ can or a can of broth. Just mix until the gravy is the desired consistency.
Add a half bag (or more, to taste) of frozen mixed vegetables to soup mixture. You may need to add more broth, especially if you like a creamy pot pie.
Cook until heated through. Stir in ham. Season with pepper, if desired.
Press one pie crust into a deep pie pan. Trim the edges. Randomly pierce the bottom of the crust with a fork.
Pour filling into pie crust. Top with remaining crust, sealing and trimming the edges, as necessary. Cut slits in pie crust to let steam escape.
Bake at 350 degrees for 30 minutes.
This recipe can be frozen. Prepare as above, but do not bake. Seal with plastic wrap and cover in foil and freeze. (I recommend placing the prepared pot pie in an airtight freezer bag.) When you're ready to cook the pot pie, thaw and bake at 350 degrees for 30 minutes. You can also cook from frozen, but increase baking time to 60 to 75 minutes, until heated through and browned on top.
Pin this! Leftover Ham Pot Pie
What’s your favorite way to serve leftovers?
I really love reusing them in other recipes, whether it’s my homemade chicken salad or ham and collard greens soup. And come to think of it, leftover ham would make a nice addition to my easy truffle mac and cheese.
You can find more than 120 different ways to use leftover ham in this post: