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Delicious Leftover Ham Pot Pie

A comforting and creamy pot pie made from leftover ham, packed with vegetables and a golden flaky crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups leftover ham, diced
  • 1 cup carrots, diced
  • 1 cup peas fresh or frozen
  • 1 cup potatoes, diced small
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups milk whole or 2%
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp paprika
  • 0.25 tsp dried thyme
Pie Crust
  • 1 package refrigerated pie crusts
  • 1 egg beaten for egg wash

Equipment

  • Skillet
  • Pie dish
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and lightly grease a pie dish.
  2. In a skillet, melt butter over medium heat. Sauté onions and garlic until translucent.
  3. Add carrots, potatoes, and peas. Cook 5–7 minutes until slightly tender.
  4. Sprinkle flour over vegetables and ham. Stir to coat evenly.
  5. Gradually add milk, stirring constantly until thickened. Season with salt, pepper, paprika, and thyme.
  6. Place one pie crust in the dish. Pour filling over crust evenly.
  7. Top with second crust, trim edges, cut small slits for steam. Brush with beaten egg.
  8. Bake 25–30 minutes until golden brown and bubbling. Rest 10 minutes before serving.

Notes

Great for using leftover ham and vegetables. Can be made ahead or frozen.