A hearty and comforting Ham Pot Pie is a great way to use up leftover Easter or Christmas ham. This pot pie has a double crust and a thick, rich filling full of diced ham, potato chunks, and corn.

 
This is a simple and flavorful pot pie that works for a weeknight meal or Sunday Supper.
How to make Ham Pot Pie:

Peel and dice a few small russett potatoes and boil them just until tender. Drain.
Melt butter in a large skillet and cook onion until soft. Add the seasonings- salt, pepper, thyme, and poultry seasoning.
Add the flour and cook and stir for 1 minute.
Gradually whisk in the chicken broth and milk. Add the potatoes and corn and simmer until thickened.
Stir in ham and check for seasoning. Add more salt and pepper if desired.
Fit the first pie crust in a deep dish 9-inch pie pan. Spoon filling into pie and unroll the second pie crust on top. Trim to fit and pinch to seal the 2 pie crusts. Brush the top with egg wash and cut a few slits to let steam escape. Bake at 400 degrees for 30 minutes. Let cool slightly before slicing.

 
Tips for making:

Be sure not to overdo the thyme or poultry seasoning. A little goes a long way.
You definitely need a deep-dish pie plate for this recipe. There is a lot of filling.

More Leftover Ham Recipes:

Easy Ham and Cheese Quiche
Ham Lasagna
Pineapple and Ham Cheese Ball

Ham Pot Pie

A hearty and comforting Ham Pot Pie is a great way to use up leftover Easter or Christmas ham. This pot pie has a double crust and a thi...