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5 from 25 votes

Leftover Ham Pot Pie with Biscuits

By: Bella Bucchiotti
It you're a fan of beef or chicken pot pie, you're going to love this leftover ham pot pie recipe. A perfect dinner with holiday leftovers!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8


  • 2 Tablespoons unsalted butter
  • 1 onion, yellow, diced
  • 2 Stalks celery, diced
  • 2 potatoes, yellow, peeled, diced
  • 1 Teaspoon dried rosemary
  • ½ Teaspoon Kosher salt
  • ½ Teaspoon black pepper
  • 2 Cloves garlic, minced
  • ¼ Cup all purpose flour
  • 1 Cup chicken broth
  • 2 Cups milk
  • 2 Cups ham, cubed or shredded
  • 1 Cup frozen vegetables, peas and carrots
  • 1 Can buttermilk biscuits, 16.3 Ounce can, extra flaky
  • 1 egg, beaten, for egg wash
  • 1 Tablespoon water, for egg wash
  • 3 Tablespoons fresh rosemary and thyme, finely chopped


  • Preheat the oven to 375 degrees F.
  • Melt butter in a large skillet over medium-high heat.
  • Once melted, add the onions, celery, potatoes, dried rosemary, salt, and pepper. Cook for 5 minutes, or until the vegetables are softened. Add the garlic and cook for 1 minute, or until fragrant.
  • Sprinkle the flour over the vegetables and cook for 2 minutes. Pour in the chicken broth and scrape the bottom of the skillet to scrape up brown bits.
  • Pour in the milk and bring to bring to a simmer. Cook for 4-5 minutes, stirring occasionally, until thickened.
  • Stir in the cubed ham, frozen peas, and carrots. Stir to combine.
  • Arrange the biscuits on top of the pot pie. In a small mixing bowl, combine the egg, water, and chopped herbs. Brush the herb egg wash over the biscuits.
  • Transfer skillet to the oven and bake for 20 to 25 minutes, or until the biscuits are golden.
  • Let cool slightly before serving.


Calories: 445kcal | Carbohydrates: 48g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 1268mg | Potassium: 662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1420IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 3mg
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