ham pot pie recipe
The Best ham pot pie recipe
I love this recipe because it’s simple enough to pull together on busy days but still feels like a real effort when you’re serving it. The flavors are rich but balanced, with the sweetness of the ham and the depth of the vegetables making it satisfying without being heavy. Plus, it’s a great way to use up leftovers or extra veggies in the fridge—just toss them in and let the pot pie do the work. And honestly? It’s one of those meals that feels like a treat, even when it’s just for the family. No one ever complains about how good it is, and that’s the best kind of feedback.
Classic Ham Pot Pie with Flaky Pastry
A comforting pot pie packed with tender ham, creamy vegetables, and a buttery, flaky pastry crust. Perfect for a cozy family dinner.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold water
- 1 tbsp cold butter, cubed
- 1 lb boneless ham, diced
- 1 cup whole milk
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp dried thyme
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, mix flour and salt. Add cold water and butter, then knead until a dough forms. Divide into two discs, wrap in plastic, and chill for 30 minutes. -
2
In a large pot, cook diced ham in 1 tbsp butter over medium heat until browned. Add onion, garlic, and thyme; cook 3 minutes. Stir in milk and broth, then simmer 5 minutes. Add mixed vegetables and cook until heated through. -
3
Roll out one dough disc to fit a 9-inch pie dish. Transfer filling to the dish, then top with the second dough disc. Crimp edges, cut slits for steam, and brush with melted butter. -
4
Bake for 25–30 minutes until golden and the crust is firm. Let rest 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Rolling pin
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ham Pot Pie with Flaky Pastry Works
❓ Frequently Asked Questions About Ham Pot Pie with Flaky Pastry
How do I make sure the ham and veggies are cooked through?
Simmer the ham and veggies in the broth for at least 15 minutes, or until the meat reaches an internal temperature of 165°F. Stir occasionally to prevent sticking, and check the edges of the vegetables to ensure they’re tender-crisp.
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen mixed vegetables. Thaw them first in the pot with the ham and broth to ensure even cooking. If using thawed frozen veggies, add them toward the end of cooking to avoid overcooking.
What if I don’t have a pie crust?
Skip the pie crust entirely and serve the filling over mashed potatoes, crusty bread, or even a bed of greens. For a simpler option, use a store-bought puff pastry or wrap the dish in foil for a no-bake version.
How long should I bake the pie for?
Bake at 375°F until the crust is golden and the filling is bubbling and slightly puffed, which usually takes 25–30 minutes. Check the internal temperature of the filling—it should reach 165°F.
Can I make this ahead of time?
Yes, assemble the pie and refrigerate it overnight. Bake it fresh the next day, adding 5–10 extra minutes to the cooking time to ensure everything is fully set.
