Hot Ham Pie

Hot ham pie is the savory, satisfying dinner we all need this winter! It’s easy to put together and is a guaranteed hit with the whole family.

You know chicken pot pie and turkey pot pie, but hot ham pie?! That might be new to you!

Hot ham pie is a supremely satisfying dinner recipe made with cooked ham, veggies, and creamy sauce, with a flaky pie crust on top. It’s typically baked in a pie dish—although you could use a square baking pan if you don’t have a pie dish—and served piping hot.

If you love ham and other hearty pot pie recipes, you will enjoy hot ham pie, too!

Easy Hot Ham Pie Recipe

The combination of savory ham, vegetables, and a creamy sauce makes for a delicious and filling dinner, especially for chilly winter evenings. And of course, we can’t forget that hot ham pie is baked with a pastry crust, which adds a flaky and buttery element to the dish. 

You’ll also love that making this easy ham pot pie is simple. It all starts with leftover ham combined with the other filling ingredients. Then, the mixture is placed in a pie dish, covered with pie crust, and all you have to do is wait for it to finish baking so you can dig in!

Ingredients

See recipe card below this post for ingredient quantities and full instructions.

• Onion – Yellow or white onion are both fine.
• Celery
• Garlic
• Unsalted butter – Salted is okay too, but you’ll want to add less salt later in the recipe.
• All-purpose flour
• Chicken broth or stock – If you happen to have ham stock from simmering a ham bone, that works too!
• Whole milk
• Nutmeg
• Frozen mixed vegetables – Carrots, peas, broccoli, green beans, etc.
• Cooked ham – I use leftover ham from Easter or Christmas! Both my Crock Pot Ham and Baked Ham with Maple Dijon Glaze work well here.
• Parsley – Or another herb you like or have on hand, like thyme or rosemary.
• Kosher salt & black pepper
• Frozen pie crust – Or use homemade pie crust if you have time.

Variations

• You can swap the frozen pie crust for buttermilk biscuits or puff pastry if you’d like to try something different.
• Make your hot ham pie cheesy by folding freshly shredded cheddar cheese into the filling mixture.
• For a golden, shiny top crust, brush the pie dough with egg wash.

How to Make Hot Ham Pie

1. Prepare: Preheat the oven to 400ºF, and lightly grease an 8- or 9-inch pie plate.
2. Cook the aromatics: Melt the butter in a Dutch oven or large skillet set over medium-high heat. Add the onion and celery, and cook for 4 minutes. Add the garlic, and continue to cook for another 2 minutes or until the vegetables are soft and the garlic is fragrant. 
3. Make the sauce: Sprinkle the flour into the pot and stir. Cook for 2 minutes or until the flour is golden brown. Slowly pour in the chicken stock and milk, and whisk until the sauce thickens.
4. Finish the filling: Add the nutmeg. Then, reduce the heat to a simmer, and cook for 5 minutes more. Stir in the mixed vegetables; remove from heat, and let the filling sit for 10 minutes. Add the ham and parsley, and season to taste with salt and pepper. Pour the filling into the pie dish.
5. Prepare the crust: On a lightly floured work surface, roll out the pie dough until it’s an inch larger than your dish. Place the rolled-out dough onto the top of the pie pan; crimp the edges with a fork to seal them and cut several slits to vent the top.
6. Bake the hot ham pie: Bake for 35 to 40 minutes or until the crust is browned and the filling is bubbling up through the vents. Let the pie rest for 10 minutes before serving.

How to Store Leftover Hot Ham Pie

Leftover hot ham pie can be stored in the refrigerator for up to 3 days. To reheat, simply place a slice of pie on a plate and microwave for 1 to 2 minutes or until heated through. Or, warm it in an oven heated to 350ºF.

You can also freeze ham pie. Bake and cool the pie as directed. Then, wrap it tightly in plastic wrap, and store it in the freezer for up to 3 months. Thaw the pie in the fridge overnight when you are ready to enjoy it or pop the frozen ham pie in the oven at 300 degrees for about 30 minutes to thaw quickly.

FAQs

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