Southern Ham Pot Pie

Deep Dish Ham Pot Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cooked ham: Leftover baked or glazed ham is ideal for this recipe. I like to discard any large pieces of fat, set the ham bone aside for making ham broth or leftover ham soup, and then cut the meat into small cubes.
Onion, carrots and celery: It’s best to dice these fairly evenly so they soften at a similar rate. They cook in butter before you add the sauce ingredients.
All-purpose flour: This is to thicken the filling. I find that cooking it with the vegetables before adding the broth avoids that raw flour taste!
Chicken broth: The saltiness of your broth and ham will affect the seasoning of the finished pie. A lower-sodium broth gives you more control. I found that my leftover ham and broth added enough salt to the flavor so I didn’t need to add any more.
Whole milk: I prefer to use whole milk for the creamy sauce, for the richest flavor.
Potatoes: These need to be cooked before they go into the filling. Dice them into small pieces.
Frozen peas: I added mine directly without thawing them first. Their small size means they thaw and cook pretty fast.
Dried thyme and rubbed sage: These bold-tasting herbs give the sauce a traditional savory flavor. Make sure you have rubbed sage, not the more concentrated ground form.
Pie crusts: You need pastry for both the bottom and top. Using refrigerated crusts keep the prep quick, or you can use your own homemade pie dough if you want to.
Egg: Whisk it with water for the egg wash, which helps the pastry develop a glossy golden finish.

How to Make Old-Fashioned Ham Pot Pie

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the vegetables: Cook your onion, carrots and celery in butter, in a large pot or skillet, then stir in the garlic and flour.
Prepare the filling: Gradually whisk in the broth and milk. Add the seasonings and simmer until thickened, then stir in the ham, peas and cooked potatoes.
Assemble the pie: Line your pie plate with one crust and add the filling. Cover with the second crust, seal the edges and cut steam vents in the top.
Bake the pie: Brush with egg wash and bake until the pastry is golden and the filling bubbles through the vents, shielding the edges if needed. Let the pie rest before slicing.

Substitutions and Variations

Homemade pie dough: Use your preferred homemade pastry in place of the refrigerated crusts. Make sure you have enough for a double-crust pie.
Different vegetables: You can swap some of the peas, carrots or potatoes with corn, green beans and/or cooked mushrooms. I sometimes add a small bowl of leftover roasted vegetables if I have some. Keep the overall amount of vegetables the same so the ratios aren’t off.
Glazed holiday ham: You can use leftover glazed holiday ham if you have it, although a sweet glaze will change the flavor of the filling a bit. You can trim away excess glazed parts if you want a more savory pie.
Biscuit topping: Spoon biscuit dough over the creamy filling and bake until the biscuits are golden brown and cooked through.
Gluten-free option: Use gluten-free pie crusts and replace the all-purpose flour with a gluten-free all-purpose flour blend intended for thickening sauces. Check the broth and ham are gluten-free.
Dairy-free option: Replace the butter with dairy-free butter and the whole milk with unsweetened, unflavored dairy-free milk. Use pie crusts made without dairy.

Serving Suggestions

Appetizers: A few spinach artichoke stuffed mushrooms make a small first course before the pie, or you might prefer one of these warm appetizers.
Side dishes: I don’t always serve sides with my pot pies but if I don’t use potatoes in the pot pie, I often make garlic mashed potatoes or Mississippi pud potatoes to have with it. 
Desserts: I love mini caramel apple cheesecakes or pineapple upside down cupcakes for dessert (unless I’ve had a second helping of the pot pie, in which case a lighter honey lime fruit salad is perhaps a better pick!)

How to Store

Store: Keep the pie covered in the refrigerator and use within the leftover ham’s remaining storage time. I like to count up to 4 days from when the ham was originally cooked, including the days before I made the pie.
Freeze: Wrap the baked and cooled pie well and freeze for up to 2 months.
Thaw: Thaw overnight in the refrigerator before reheating.
Reheat: Microwave individual portions or warm the pot-pie in a 350°F oven until heated through.