Nothing says comfort food like a ham pot pie. This delicious ham and veggie slab pie feeds a crowd and is the perfect make-ahead meal.
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 slab 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, you really need to prep it far in advance of baking so that the filling has a chance to cool down.
Let me break down all the steps for you so that you can enjoy this totally delicious recipe with your family soon.
How to prep ahead the best ham and veggie slab pie:
Step 1: Make the BEST butter pie crust dough you've ever had
I've included the recipe at the bottom of the post, but you'll definitely want to reference the full instructions for the pie crust here 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 and veggie filling for the pie
The most complicated step will be chopping the ham. Seriously.
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: Roll out the pie crust and assemble the slab 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
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.
This pie crust recipe and the filling quantities were designed to fit perfectly in this 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.
- 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 tbsp olive oil
- 1 onion, chopped
- ¼ tsp dried thyme
- ¼ cup all-purpose flour
- 2 ½ cups milk
- 1 bag of frozen mixed vegetables (carrots, peas, corn, green beans)
- 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. We recommend this pie pan. A 9 x 13 baking dish would be the closest substitute.
- 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 degrees.
- 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.
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.
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The perfect pie crust to use for this ham pot slab pie:
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 recipe: The flakiest butter pie crust you've ever had uses only four ingredients
Be sure to check out the full tips on making the dough ahead of time, but the recipe for your reference is right here:
- 16 tbsp (2 sticks) butter, cut into large cubes and chilled
- 2 ½ cups all purpose flour
- ¼ tsp kosher salt
- ½ cup ice water (fill the cup with ½ cup water and then add lots of ice)
To Prepare the Dough:
- Chop the butter into large chunks and then place back in the fridge to chill for 20 minutes. (If you're in a rush, just work really quickly and get the dough back in the fridge as fast as possible.)
- Add the flour and salt to the bowl of a food processor. Sprinkle the cubes of butter over the top. Pulse 10 - 15 times or until the butter is in small pieces all throughout the flour.
- With the lid on the processor, slowly drain the ice and drizzle in the water through the feeding tube of the lid while the dough runs. Process the dough until a ball just begins to form. Less than one minute, usually.
- Pat the dough ball into a squat rectangle shape on a piece of plastic wrap. Wrap and cover it and place in the fridge to chill for at least 4 hours before you bake. Don't rush this step if you can avoid it, the resting period is what helps to make the crust extra flaky.
To Roll the Dough:
- Divide the dough into two sections -- 1 slightly larger than the other. The larger half will serve as the bottom crust.
- On a lightly floured surface, roll out the bottom crust and lay it into your pie pan. Be sure to flour your rolling pin so it doesn't stick. Place in the fridge to chill.
- Sprinkle a little more flour on your surface and roll out the top crust. Roll it up in the baking mat and store in the fridge to chill.
To Assemble the Pie:
- Any filling you use should be COLD. Do NOT try to put a hot filling directly into your chilled pie crust. Prepare hot fillings earlier in the day so they can chill before using.
- Fill the bottom crust with your filling of choice. Gently unroll the top crust and lay it over the pie. Crimp the edges together and cut venting slices in the top.
- Place your assembled pie back in the fridge while the oven preheats.
To Bake the Pie Crust:
- Place a cookie sheet upside down on the oven rack you plan to bake your pie. Let it preheat inside the oven.
- Heat the oven to 375 degrees.
- Place your pie directly on the preheated cookie sheet. The hot surface will help to evenly cook your bottom pie crust.
- Bake for 40 - 45 minutes or until your filling is done and the crust is golden brown.
The pie crust can be made the day before you plan to roll it out and bake it. Keep it tightly wrapped in plastic wrap so it doesn't dry out.
The dough itself can be frozen for several months. Let thaw in the fridge overnight before you use it.
You can also assemble several pie recipes that use this crust and freeze them unbaked, covered in aluminum foil. Bake from frozen, baking time will need to be adjusted depending on the recipe.