Leftover Ham Pot Pie

Name: Leftover Ham Pot Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 1/2 cups flour; 2 Tbsp. sugar; 1 tsp. salt; 1 cup unsalted butter, cold, cubed (16 Tbsp.); 1/2 cup buttermilk, cold; 4 Tbsp. unsalted butter; 1 small white onion, about 1 cup, chopped; 3 medium carrots, peeled and small dice; 3 stalks celery, chopped; 3 cloves garlic, minced; 1 tsp. salt; 1/4 tsp. black pepper; 1/4 cup flour; 2 heaping cups ham, chopped into small cubes/pieces; 1 1/4 cup whole milk; 1 cup chicken or vegetable broth; 1 cup frozen peas, do not thaw; 1 Tbsp. apple cider vinegar; 1/2 cup fresh herbs, chopped. I like using sage, thyme, rosemary and parsley; 1 large egg, beaten for egg wash

User Reviews

4.8

90 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8 servings
Calories
564 kcal
Course
Main Course
Cuisine
American

Leftover Ham Pot Pie

Ulric Williams

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Ham Pot Pie is a cozy and comforting way to use up your leftover ham from the holidays! The ham and veggies are cooked in a creamy sauce and baked in a buttery, flaky homemade pie crust.

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Ingredients

Servings

Crust:

2 1/2 cups flour
2 Tbsp. sugar
1 tsp. salt
1 cup unsalted butter, cold, cubed (16 Tbsp.)
1/2 cup buttermilk, cold

Pot pie:

4 Tbsp. unsalted butter
1 small white onion, about 1 cup, chopped
3 medium carrots, peeled and small dice
3 stalks celery, chopped
3 cloves garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1/4 cup flour
2 heaping cups ham, chopped into small cubes/pieces
1 1/4 cup whole milk
1 cup chicken or vegetable broth
1 cup frozen peas, do not thaw
1 Tbsp. apple cider vinegar
1/2 cup fresh herbs, chopped. I like using sage, thyme, rosemary and parsley
1 large egg, beaten for egg wash

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Instructions

Prepare the crust first: Place flour, sugar and salt in a food processor and pulse a couple times to combine. Add the cold, cubed butter and pulse until no large chunks of butter remain.
Slowly stream in the cold buttermilk until the dough comes together. At first, it may look dry and crumbly but continue running the food processor, it will be enough to bind the dough and it will come together!
Turn dough out onto a lightly floured surface and gently knead/form dough until it comes together. Divide dough into 2 equal pieces. Form into a semi-flat thick oval shape, wrap in plastic wrap and place in the fridge for at least 30 minutes, or up to 3 days.
In a large Dutch oven or large deep pan, melt the butter. Add the onions, carrots, celery and garlic.
Saute over medium heat until fragrant and soft, about 8 minutes. Season with salt and pepper.
Add flour and stir to coat all of the vegetables.
Add diced ham and stir to combine.
Add broth and milk and bring to a boil, then down to a simmer and cook until a thick creamy consistency, about 5-7 minutes.
Add peas, apple cider vinegar and fresh herbs. Stir to combine. Taste and adjust seasonings, adding more salt or herbs as desired. Remove from heat & allow to cool while you prepare the crust.
Preheat the oven to 375°F. Roll out one of the disks of dough. Roll into a large circle (about 12 inches) on a lightly floured surface and carefully transfer to a 9” pie dish.
Optional step by partially blind bake the bottom crust: Freeze the dough for 15-30 minutes to keep the dough nice and chilled, this will solidify the fat, which helps prevent shrinkage. Line dough with parchment paper & fill with pie weights to help keep the edges from sagging as crust bakes* Bake the pie crust for ~15-20 minutes just until edges are set and lightly brown.
If not partially blind baking the crust: Spoon the cooled filling onto the crust. Roll the second disk of pie dough out on a floured surface and carefully place over the pie filling. Fold the excess dough behind the bottom crust then crimp the 2 pie crusts together to seal.
Use a small knife to make a couple small slits in the center of the top crust (to allow steam to escape while it bakes).
Use a pastry brush to brush the crust and edges with a beaten egg.
Bake for at least 35-40 minutes or until crust is golden brown. Use foil on the edges or a pie crust shield to protect edges from browning too much, if necessary.
Allow to rest for at least 15 minutes before slicing and serving.

Notes

Storage: cool completely and freeze for up to 1 month.
Allow the pie filling to cool before you assemble the top crust. If the filling is too warm, the top crust will get a little soggy.
Don’t over-work the dough so it’s more tender. You’ll have to compress it together but you don’t want to knead like you're baking homemade rolls. Just turn it enough to bring it together.
Pie crust should be rolled out to about 1/4-inch thick and usually a few inches wider than your pie dish you’re using.
*Blind bake: If dough slumps or sags when blind baking the bottom crust, dough may not have been cold enough. Chill dough in freezer or refrigerator for a few minutes to prevent and slumping & use pie weights/beans to further help if this issue happens!

Nutrition Information

Show Details

Serving 1slice Calories 564kcal (28%) Carbohydrates 43g (14%) Protein 15g (30%) Fat 37g (57%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 104mg (35%) Sodium 1066mg (44%) Potassium 382mg (11%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 4871IU (97%) Vitamin C 5mg (6%) Calcium 98mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 564 kcal

% Daily Value*

Serving	1slice
Calories	564kcal	28%
Carbohydrates	43g	14%
Protein	15g	30%
Fat	37g	57%
Saturated Fat	22g	110%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	104mg	35%
Sodium	1066mg	44%
Potassium	382mg	8%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	4871IU	97%
Vitamin C	5mg	6%
Calcium	98mg	10%
Iron	3mg	17%