Hot ham pie is the savory, satisfying dinner we all need this winter! It’s easy to put together and it’s a guaranteed hit with the whole family.
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Pin RecipeYou 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, then you will enjoy hot ham pie too. It’s basically ham pot pie!
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. It’s combined with the other filling ingredients, placed in a pie dish, covered with pie crust, and then it’s time for the hardest part of making this hot ham pie recipe—waiting for it to be done baking so you can dig in!
Items Needed
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
- Prepare: Preheat the oven to 400ºF and lightly grease an 8- or 9-inch pie plate.
- 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.
- 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, about 3 to 5 minutes.
- 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, then season to taste with salt and pepper. Pour the filling into the pie dish.
- 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 to seal them and cut several slits to vent the top.
- 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.
Quick Tip
Be sure to pour the stock in slowly and whisk constantly as you do so. This will keep lumps from forming in the sauce.
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 a 350ºF oven.
FAQs
Yes, you can reheat meat pie in the microwave or in the oven. It’s up to you!
Yes, you can freeze hot ham pie. Wrap the pie tightly in plastic wrap or aluminum foil and place it in the freezer for up to 3 months. When you’re ready to enjoy, thaw the pie in the refrigerator overnight and reheat it in a 350ºF oven until it’s warmed through.
This hot ham pie recipe eliminates the “soggy bottom” problem by getting rid of the bottom crust! This means you can have a creamy ham filling and a flaky pastry crust on top, without a bottom that falls apart when serving.
More Ham Recipes to Try
Breakfast
Ham and Cheese Quiche
Recipes
Ham and Swiss Cheese Sliders
Soups and Salads
Ham & Bean Soup
Pork
Ham Tetrazzini
Hot Ham Pie
Ingredients
- ½ medium onion minced
- 1 stalk celery minced
- 3 cloves garlic minced
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups chicken stock
- 1 cup whole milk
- Pinch of nutmeg
- 1 cup frozen mixed vegetables carrots, peas, broccoli, green beans, etc.
- 4-6 ounces cooked ham diced
- 2 tablespoons parsley chopped
- Kosher salt & black pepper to taste
- 1 9” frozen pie crust, thawed
- All-purpose flour for dusting
Instructions
- Preheat the oven to 400F. Lightly grease an 8”-9” pie plate.
- In a Dutch oven, melt the butter over medium-high heat and add the onion and celery. Cook for 4 minutes, add the garlic, and continue to cook for another 2 minutes or until the vegetables are soft and garlic is fragrant.
- Add the flour and stir. Cook for 2 minutes. Add the chicken stock and milk and whisk until the sauce thickens, about 3-5 minutes. Add the nutmeg. Reduce to a simmer and cook for 5 minutes. Add the mixed vegetables and remove from the heat for 10 minutes.
- Add the ham and parsley and season to taste with salt and pepper. Stir to combine.
- Pour the mixture into the prepared pie dish and set aside.
- On a lightly floured work surface, roll out the pie dough to an inch larger than your dish. Carefully move the dough to the pie dish. Crimp the edges and cut several vents into the dough.
- Bake for 35-40 minutes or until browned and bubbly. Let rest for 10 minutes before serving.
Can I make this with Bisquick? If so, how much?
We haven’t tested this recipe with Bisquick ourselves, but you could try following this recipe for Bisquick pie crust and use that for the top: https://www.allrecipes.com/recipe/274199/bisquick-pie-crust/