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Ham Pot Pie

Ham Pot Pie

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Prep Time 10 mins
Cook Time 30 mins
Servings 8


  • 1 cup potato peeled and diced
  • 1/2 cup butter salted
  • 1 small onion diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 cup whole milk
  • 1 Wellshire ham steak diced (about 3 cups)
  • 4 cups frozen mixed vegetables thawed
  • 2 pie crusts refridgerated
  • 1 egg beaten with water


  • Preheat oven to 425F.
  • Put diced potatoes in a saucepan. Cover them with water, add salt, and bring to a boil. Simmer until soft. Drain, and set aside.
  • Melt butter in the saucepan. Add onion. Cook until onion is soft and translucent, about 3 minutes.
  • Add salt & pepper.
  • Sprinkle flour into the saucepan. Mix well with the butter mixture until light brown, about 1 minute.
  • Whisk in chicken stock and milk. Add thawed vegetables and potatoes. Let mixture simmer until thickened, stirring occasionally.
  • Stir in ham.
  • Prepare first pie crust as per its normal directions in a deep dish 9" pie pan.
  • Spoon in filling.
  • Place second pie crust on top, and trim the excess around the perimeter of the pie. Press the two crusts together, and use your fingers to crimp the edges.
  • Brush the top of the pie with the egg wash. Cut 4-6 slits in the top crust to allow steam to escape.
  • Place on a baking sheet. Bake for 30 minutes. Serve and enjoy warm!
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