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    Home » Recipes » Casseroles

    Buttery Crusted Ham Pot Pie

    Published: May 1, 2020 · Modified: Feb 24, 2022 by Tiffany Dahle · This post may contain affiliate links.

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    Make ahead ham pot pie with a flaky, buttery pie crust works best if you assemble the filling in advance and let it cool down before adding it to the pie crust. You can assemble the pie early and just bake before serving.

    A slice of ham slab pot pie sits on a plate with a serving spatula. Big chunks of fresh veggies peek out from under a flaky pie crust.

    When we made our favorite pineapple mustard glazed spiral ham for Easter we were left with an enormous container of leftovers after the holiday was over.

    I refused to let a single bite of that delicious ham go to waste. Since I had just recently perfected my pie crust making skills, I thought it would be fun to experiment with making a ham pot pie for dinner.

    The problem in using my very favorite pot pie filling recipe is that it starts out hot but for this pie crust, you need the filling to be COLD, COLD, COLD.

    That's when I realized, this makes one of the most perfect make-ahead recipes. In fact, it really works best if you prep it in advance of baking so that the filling has a chance to cool down.

    Jump to:
    • Ingredients
    • The Perfect Pie Crust
    • Tools You'll Need
    • How to Prep Ahead
    • Step 1: Make the Pie Crust Dough
    • Step 2: Prepare the Ham Filling
    • Step 3: Assemble the Pot Pie
    • Step 4: Bake the Ham Pot Pie
    • Pot Pie Crust Variations
    • More Ham Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    This is such a classic pot pie recipe, it only requires a few very simple ingredients that you likely already have on hand:

    • Leftover cooked ham: I love to use leftovers from my mustard glazed spiral ham recipe or this easy Crockpot spiral ham recipe but you could also buy thick-cut deli meat or a ham steak.
    • Flour
    • Milk
    • Onion
    • Dried Thyme
    • Bag of frozen mixed veggies (carrots, peas, corn, green beans, etc.)
    • Pie crust of choice, see notes below

    The Perfect Pie Crust

    You could use any pie crust recipe you prefer, but for the flakiest, most delicious pie crust you've ever had, we highly recommend using this all-butter pie crust recipe.

    • An all-butter pie crust dough has been assembled in a baking pan with a ruffled edge.
      Flaky Buttery Pie Crust From Scratch

    Tools You'll Need

    This pie crust recipe and the filling quantities were designed to fit perfectly in this quarter sheet baking pan. 

    You'll find that all the slab pies on this entire web site use that exact pan size. It makes the perfect flaky crust but if you really don't want another pan in your kitchen, a 9 x 13 dish would be the closest substitute.

    How to Prep Ahead

    I prefer to prep the crust and filling ahead of time and store them as a meal bundle in my fridge. It makes for easy assembly and baking when I'm ready.

    Here's how I love to do it:

    Step 1: Make the Pie Crust Dough

    If you're making my homemade pie crust, you'll want to reference the full instructions for the pie crust to get all my tips and tricks.

    Get the dough prepared and stick it in the fridge to chill.

    Total time: 5 minutes or less.

    Step 2: Prepare the Ham Filling

    The most complicated step will be chopping the ham. Seriously, this recipe is just that easy.

    Prepare the creamy ham filling. Then, pour the filling into a casserole dish for you to store in the fridge. It needs to cool down and get COLD.

    Total time: 10 minutes, unless you're a slow ham chopper. Then maybe 15.

    Step 3: Assemble the Pot Pie

    Divide the pie dough into two halves, one slightly larger than the other. The larger chunk will be the bottom crust.

    Roll out the dough and place it into the pie pan. Smooth it into the corners and up the sides. Let the edges hang over the pan.

    Roll out the second half to form the top crust. 

    Pour the COLD ham filling into the bottom pie crust. Top it with the second pie crust. Crimp the edges together and use a sharp paring knife to cut slits into the top for venting.

    Return the pie to the fridge to chill until baking.

    Total time: 10 minutes

    Step 4: Bake the Ham Pot Pie

    Now your pie is assembled and ready to bake! When dinner time comes, all you'll have to do is pop it in the oven.

    I broke the early steps down into small breaks in my day. By dinner time, all the prep dishes had been washed and put away and we had the most amazing dinner ready to go.

    You could even prep the pie dough the day before if you wanted to make it even easier.

    Pot Pie Crust Variations

    I love using flaky pie crust for pot pie, but it isn't the only option you have for this ham pot pie filling. You could also bake it with the biscuits from this ham pot pie with biscuits recipe or use phyllo dough like this lighter chicken pot pie recipe.

    • A baking pan filled with ham pot pie filling and topped with fresh homemade biscuits instead of pie crust.
      Ham Pot Pie with Biscuit Topping
    • A purple baking dish has the chicken pot pie filling ready to be topped with crust and baked.
      Light Chicken Pot Pie

    More Ham Recipes

    Need more ideas for using up your leftover ham? My family loves these easy ham recipes:

    • A white bowl filled with farfalle pasta, cubed ham, and peas to show the ham and peas alfredo recipe.
      Creamy Alfredo with Ham and Peas
    • Two ham and cheese stuffed potatoes are on a serving plate with a fork.
      Ham & Cheese Stuffed Potatoes
    • Cheesy Egg and Ham Slab Pie
    • A grilled ham, pear, and havarti sandwich is cut in half so you can see the layers of filling inside.
      Grilled Ham, Pear, and Havarti Sandwiches

    📖 Recipe

    A slice of ham slab pot pie sits on a plate with a serving spatula. Big chunks of fresh veggies peek out from under a flaky pie crust.

    Ham Pot Pie with Buttery Crust

    5 from 1 vote
    This easy ham and veggie slab pie is the perfect make ahead recipe for a special dinner with your family. Break the prep work down into simple steps and have an amazing pot pie to toss in the oven at the last minute.
    TOTAL TIME 1 hour 20 minutes
    PREP TIME 35 minutes
    COOK TIME 45 minutes
    YIELD 12 servings
    PIN RECIPE FOR LATER PRINT RECIPE NOW

    Ingredients
      

    • One batch of perfect pie crust See recipe below
    • 2 cups chopped pre-cooked ham perfect for using up leftovers from a holiday ham
    • 2 tablespoon olive oil
    • 1 onion chopped
    • ¼ teaspoon dried thyme
    • ¼ cup all-purpose flour
    • 2 ½ cups milk
    • 1 (10 oz) bag of frozen mixed vegetables carrots, peas, corn, green beans

    Instructions

    • Prepare your pie crust recipe of choice. Let it chill in the fridge.

    To prepare the ham filling:

    • Chop the pre-cooked ham and set aside.
    • Add the olive oil to a large saute pan. Heat over medium-high heat. Add the chopped onion and saute until softened and translucent.
    • Add the thyme leaves and the flour. Stir for 1 minute until the flour is toasted and combined with the onion.
    • Pour in the milk and whisk it together with the flour and onions. Keep whisking until the sauce is thick and bubbly.
    • Remove from the heat and add the chopped ham and frozen veggies. Stir to combine.
    • Pour the filling into a casserole dish or storage container and let it cool down in the fridge.

    Assemble the slab pie:

    • Divide your pie crust into two halves, one larger than the other. The larger portion will be the bottom crust. Roll out the pie crust and lay it in your pie pan.
    • Roll out the second dough ball to form the top crust.
    • Pour the COLD ham filling into the bottom crust. Spread it out evenly in the pan.
    • Top with the second pie crust. Crimp the edges together and use a sharp paring knife to slice venting holes along the top.
    • Place the whole pie back in the fridge to keep COLD until baking time.

    To bake the slab pie:

    • Place a large cookie sheet upside down inside your oven on the same rack where you plan to bake the pie.
    • Preheat the oven to 375°F.
    • Place the COLD pie directly from the fridge onto the hot preheated cookie sheet inside the oven. Bake for 40 - 45 minutes or until the crust is golden brown and the filling is bubbly.

    Recipe Notes

    Make-Ahead Tips:
    The dough can be made the day before but don't roll it out until the day you plan to bake it.
    Keep everything as cold as possible for a light and flaky crust.

    HELPFUL TOOLS

    Slab Pie Baking Pan
    COURSECasseroles
    CUISINEAmerican
    AUTHORTiffany Dahle

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      Baked Shrimp Scampi with Breadcrumbs
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    • The finished baked rice dish with tomato and bacon has a spoon ready to serve.
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    Hi, I'm Tiffany!
    I believe a great family recipe is one that makes everyone at the table happy, not just the kids. I'm the author of two bestselling cookbooks for kids that are chock full of recipes everyone in your family will love. I'm also the hostess of the best online book club for moms.

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