Ham Pot Pie

A hearty and comforting Ham Pot Pie is a great way to use up leftover Easter or Christmas ham. This pot pie has a double crust and a thick, rich filling full of diced ham, potato chunks, and corn.

This is a simple and flavorful pot pie that works for a weeknight meal or Sunday Supper.

How to make Ham Pot Pie:

• Peel and dice a few small russett potatoes and boil them just until tender. Drain.
• Melt butter in a large skillet and cook onion until soft. Add the seasonings- salt, pepper, thyme, and poultry seasoning.
• Add the flour and cook and stir for 1 minute.
• Gradually whisk in the chicken broth and milk. Add the potatoes and corn and simmer until thickened.
• Stir in ham and check for seasoning. Add more salt and pepper if desired.
• Fit the first pie crust in a deep dish 9-inch pie pan. Spoon filling into pie and unroll the second pie crust on top. Trim to fit and pinch to seal the 2 pie crusts.
• Brush the top with egg wash and cut a few slits to let steam escape. Bake at 400 degrees for 30 minutes. Let cool slightly before slicing.

Tips for making:

• Be sure not to overdo the thyme or poultry seasoning. A little goes a long way.
• You definitely need a deep-dish pie plate for this recipe. There is a lot of filling.

More Leftover Ham Recipes:

• Easy Ham and Cheese Quiche
• Ham Lasagna
• Pineapple and Ham Cheese Ball

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