The creamy texture, savory flavor, and crispy crust will make you fall in love with this beginner-friendly recipe!
Sometimes a night in is the perfect treat. There’s something incredibly satisfying about curling up on the sofa, enjoying a great movie or your favorite show, and indulging in a delicious meal. Whenever I feel like staying home and whipping up a dish that feels like a warm hug, I crave pot pie. Since I began making pot pie, I stuck to the classic chicken or veggie varieties—until I discovered this delightful ham pot pie recipe.
This dish now ranks as one of my all-time favorites that I’ve created in my kitchen. If you’re after a hearty, creamy, and comforting dish, you’ve landed in the right place! The wonderful blend of ham and potatoes in a rich, seasoned sauce is creamy, timeless, and absolutely divine. The dried thyme, rosemary, and onion powder add a delightful herbaceous touch. Plus, the combination of veggies like onion, garlic, celery, potatoes, and carrots brings a lovely burst of color, a hint of sweetness, and most importantly, even more delicious flavor to the table! And let’s not forget about that stunning golden brown crust that will have you coming back for seconds.
How to make gluten-free ham pot pie
I always tell my gluten-free friends that just because you’re not eating gluten, you don’t have to stop eating your favorite dishes. Last week, I made this delicious ham pot pie recipe for one of my gluten-free friends by making a few simple adjustments. First, I replaced the all-purpose flour with a gluten-free all-purpose flour blend. If you can’t find gluten-free flour, I recommend replacing the flour with potato starch—just be aware that it thickens quicker, so keep an eye on it in the skillet. Second, I replaced the unbaked pie crust with a store-bought gluten-free pie crust. If your local grocery store doesn’t carry a gluten-free option, try making this Keto Almond Flour Pie Crust. Lastly, I checked for hidden traces of gluten in other ingredients like the ham, low-sodium chicken broth, and spices.
How do I store leftovers?
Once they’ve completely cooled, you can store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. I recommend reheating leftovers in a 375°F oven on a lined sheet pan or in an oven-safe dish until it’s thoroughly warmed. You can also reheat it in the microwave, but the crust will get a bit soggy. Another option is to freeze an unbaked ham pot pie, wrapped tightly in plastic wrap, for up to 3 months. Thaw overnight in the fridge before baking as directed in this recipe.
Serving suggestions
This ham pot pie goes great with a variety of healthy side dishes. I recommend serving it with either a tray of Roasted Broccoli And Cauliflower, a plate of Roasted Zucchini, or a simple bowl of Steamed Brussels Sprouts. This dish is also delightful paired with a Tossed Salad or this easy Chopped Salad.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 celery stalk diced
- 1 large russet potato peeled and diced
- 1 large carrot peeled and diced
- 2 cups diced cooked ham
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 1/4 cups milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 2 9-inch unbaked pie crusts rolled out
- 1 large egg beaten, for egg wash
Instructions
- Preheat your oven to 350°F. In a medium pot, heat olive oil over medium heat. Add the diced onion, garlic, and celery. Sauté until soft, about 3-4 minutes.
- Add the diced potato, carrot, and ham to the pot. Stir and cook for about 3 minutes. Sprinkle the flour over the mixture and cook for an additional 2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth and milk while stirring continuously. Allow the sauce to thicken, about 3-5 minutes. Season with dried thyme, dried rosemary, onion powder, salt, and pepper. Stir in the frozen peas and corn. Remove from heat.
- Place one rolled-out pie crust in the pie dish and gently press it into the bottom and sides. Spoon the hot filling evenly over the crust. Cover with the second pie crust and press the edges to seal. Use a knife to cut a few small slits in the top for steam to escape.
- Brush the top crust with the beaten egg. Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 35-40 minutes. If the crust browns too quickly, cover it with foil and continue baking until the filling is done.
- Let the pie rest for 5 minutes. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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