Leftover Ham Pot Pie
User Reviews
4.8
60 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
564 kcal
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Course
Main Course
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Cuisine
American
Leftover Ham Pot Pie
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Leftover Ham Pot Pie features a flaky homemade butter crust encasing a creamy filling of ham, vegetables, and herbs in a velvety milk and broth sauce. The filling includes diced ham, onions, carrots, celery, peas, and a blend of fresh sage, thyme, rosemary, and parsley. The rich herbaceous flavors meld with tender vegetables and salty ham under a golden, egg-washed crust for a comforting, savory pie.
Description
The pot pie begins with a cold butter crust made by pulsing flour, sugar, salt, and butter in a food processor, then combining with buttermilk. Chilling the dough improves tenderness and ease of handling. The filling sautés onions, carrots, celery, and garlic until soft before incorporating flour to thicken. Diced ham and a flavorful mixture of chicken broth and milk create a creamy base studded with frozen peas and fresh herbs, lending aromatic depth and savory character.
The filling is cooled before assembling to prevent soggy crust. The bottom crust is blind baked if needed, then filled and topped with the second crust brushed with egg wash for a golden finish. Baking produces a crisp, flaky pastry surrounding a warm, hearty interior, ideal for using leftover ham and satisfying meals.
Chilling the dough before rolling and assembling is key to flakiness. The pie freezes well for up to a month and should be reheated thoroughly before serving. Using cold ingredients and handling dough minimally prevents toughness for a tender crust.
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Ingredients
Crust:
- 2 1/2 cups flour
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 cup butter unsalted, cold, cubed
- 1/2 cup buttermilk cold
Pot pie:
- 4 Tbsp. butter unsalted
- 1 small white onion about 1 cup, chopped
- 3 medium carrot peeled and small dice
- 3 talks 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 milk whole
- 1 cup chicken broth or vegetable broth
- 1 cup peas frozen, do not thaw
- 1 Tbsp. apple cider vinegar
- 1/2 cup sage fresh, chopped
- 1/2 cup thyme
- 1/2 cup rosemary
- 1/2 cup parsley
- 1 large egg beaten for egg wash
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
- Chill pie dough for at least 30 minutes before rolling for a tender crust.
- Allow filling to cool completely before assembling to avoid soggy top crust.
- Do not overwork the dough; knead just enough to bring it together to keep crust flaky.
- Roll crust to about 1/4-inch thickness and make it slightly wider than the pie dish for proper coverage.
- If blind baking bottom crust, use pie weights and keep dough cold to prevent slumping.
- Freeze assembled pot pie for up to 1 month; thaw and reheat thoroughly before eating.
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
60 reviews
Excellent
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