Indulge in Homemade Comfort: The Ultimate Cheesy Crust Ham Pot Pie Recipe
There’s nothing quite like a hearty, comforting pot pie to warm the soul, and this incredible cheesy crust ham pie takes that classic comfort to a whole new level. Perfect for utilizing leftover ham and a medley of frozen or fresh vegetables, this recipe offers a delicious new spin on a beloved dish. Whether you choose to bake it in charming individual ramekins for elegant serving or in a classic casserole dish for a family-style meal, this ham pot pie is designed to impress with its rich, creamy filling and a uniquely savory, flaky, cheese-infused crust. Prepare for a truly satisfying homemade experience that everyone will rave about.
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The Culinary Magic of Leftover Ham
One of the many reasons I adore preparing a substantial ham for holidays or any special occasion – beyond savoring its initial deliciousness, of course – is the incredible bounty of leftovers it provides. Ham is an exceptionally versatile protein, transforming ordinary meals into extraordinary culinary creations. From robust and nourishing soups like a hearty harvest vegetable ham bone soup to delightful breakfast options such as elegant asparagus and ham egg cups, the possibilities are endless. And then there are comforting casseroles, like this very ham pot pie, elevated by its unique, cheese-filled crust.
Smart Shopper Tip: To ensure you always have ham on hand for sandwiches, quick dinners, or exciting new recipes, consider stocking up when whole hams go on sale around holidays. Purchase an extra one or two, prepare them, portion the meat, and freeze it. This simple strategy guarantees you’ll have pre-cooked ham ready to thaw and use whenever inspiration strikes.
Beyond Traditional Pot Pie: Discovering the Cheesy Crust Difference
This simple yet profoundly delicious ham pot pie with its cheesy biscuit crust was a true game-changer for me. I initially stumbled upon a similar concept in the renowned Cook’s Country Lost Recipes Cookbook. While I hadn’t historically been the biggest fan of pot pies, the idea of incorporating cheese directly into the crust immediately captured my attention. I mean, who can resist a cheesy crust, right? After adapting the recipe to suit our family’s preferences and to make it in convenient, easy-to-serve individual sizes, it quickly became a staple in our meal rotation.
The magic truly happens with the harmonious blend of textures and flavors. Imagine tender, creamy peas, earthy mushrooms, crisp green beans, and savory ham, all enveloped in a rich sauce. Then, picture this delightful filling crowned with a golden, flaky, and undeniably crispy crust, generously infused with sharp cheddar cheese. This combination creates a “comfort food” experience that feels both indulgent and wholesome, largely due to its from-scratch preparation. It’s a healthier twist on a classic, appearing regularly on our menu, often with seasonal variations in the vegetable mix.
While the thought of preparing a homemade crust might seem daunting for a busy weeknight, I assure you, this one is remarkably simple and fast. Thanks to the efficiency of a food processor, the dough comes together in mere minutes. Rolling it out is equally straightforward, making homemade pot pie crust an entirely achievable endeavor even on your busiest evenings.
Crafting the Irresistible Cheesy Crust Ham Pie
The foundation of this cheese-crusted ham pie is as straightforward as any traditional pot pie: you begin by creating a luscious gravy or sauce for the filling, then incorporate your chosen vegetables and protein. For this particular recipe, the filling starts with an easy-to-make white sauce, which serves as the perfect base for sautéed onions, sweet peas, savory mushrooms, and vibrant green beans. The star of the show, of course, is the leftover ham, cut into inviting fork-sized pieces.
Having prepped ham readily available truly streamlines the cooking process. After serving a baked ham, I typically carve the meat off the bone, setting aside some slices for sandwiches. The remaining ham is then diced into small, manageable pieces and frozen. This means I always have perfectly cooked ham at my fingertips, ready to be incorporated into quick dinners like this pot pie, or used in fresh, crisp salads such as our favorite classic chef’s salad. This little trick is a testament to efficient meal planning and minimizing food waste.
All pot pies feature a crust, varying from a full bottom-and-top crust to the simpler, and often preferred, top-crust variety. This recipe opts for the latter, which makes preparation quicker and lighter. What truly sets this particular recipe apart is the ingenious addition of grated cheese directly into the crust. This subtle yet impactful inclusion elevates the flavor profile significantly, transforming a simple crust into a delectable, savory topping. For the best results and a truly memorable taste, I highly recommend using a sharp cheddar cheese, as its robust flavor truly shines through.
The crust-making process is surprisingly swift, especially with the aid of a food processor. After quickly pulsing together the initial dough ingredients, you transfer the mixture to a floured work surface. Here’s where the magic of the cheese comes in: sprinkle your chosen shredded cheese over the dough and gently knead it. Although it might initially appear a bit dry, with just a few minutes of kneading, the dough will come together beautifully into a cohesive ball, ready for rolling. This hands-on step ensures the cheese is perfectly integrated throughout, promising cheesy pockets in every bite.
For uniform round tops, whether for individual ramekins or a larger casserole, simply roll the dough evenly between two sheets of wax paper to achieve a consistent 1/4-inch thickness. Then, use a biscuit cutter of your desired size to cut out perfect circles. Re-roll any dough scraps until you’ve utilized all the delicious cheesy goodness. A 3-inch biscuit cutter is ideal for perfectly covering the tops of 1-cup sized ramekins, while a 1-inch cutter can create smaller, overlapping circles for a larger baking dish, allowing some of the filling to peek through for a rustic look.
Individual Charm: The Ramekin Advantage
Do I have to use ramekins? While this cheesy crust ham pie can certainly be baked and served in a conventional 3-quart casserole dish, baking it in individual 1-cup sized ramekins offers a host of delightful benefits. Not only do they make serving incredibly easy, but they also ensure each portion is perfectly proportioned, making them ideal for mindful eating.
Beyond convenience, ramekins elevate the presentation of your dish dramatically. What might be a simple scoop from a casserole suddenly transforms into an elegant, restaurant-quality meal when served in individual ceramic dishes. I can’t emphasize enough how much I appreciate ramekins – they’re truly kitchen workhorses! I use them for a variety of dishes, from fluffy overnight scrambled eggs and a savory whole wheat chicken & bacon pot pie to sweet treats like individual big crumb berry crisps. They are a fantastic tool for managing portions and making any meal feel a little more special.
Ramekins are generally inexpensive and incredibly versatile to have in your kitchen arsenal. Beyond baking, they’re perfect for holding snacks at parties, serving condiments on the table, or even as a visual aid for portion control, which is one of my key tips for maintaining a healthy weight. If you’re looking to add some 1-cup (8-ounce) ramekins to your collection, here are some excellent options I’ve found:
- Classic white ramekins for timeless elegance.
- Fun geometric style white ramekins for a modern touch.
- Multi-color set of ramekins to add a pop of color to your table.
World Market is also a fantastic destination for discovering a wide array of ramekin styles at competitive prices.
Customizing Your Pot Pie: Vegetable Variations and Side Dishes
If you’ve ever considered pot pie to be a relic of a past generation, this recipe will undoubtedly change your mind. The combination of the rich, savory filling and the uniquely flaky, cheesy crust elevates the humble pot pie to a gourmet experience. The beauty of this dish also lies in its adaptability: you can truly make it your own by incorporating any vegetables you prefer or have on hand. While the recipe suggests peas, mushrooms, and green beans, feel free to experiment with diced carrots (sautéed with the onion), chopped broccoli or cauliflower, sweet corn, tender asparagus, or even healthy greens like chopped kale and spinach. Each addition brings its own unique texture and flavor, making every pie a fresh discovery.
Side Dish Ideas: This cheesy crust ham pie is wonderfully complete as a one-dish dinner, offering a balanced combination of protein, carbohydrates, and vegetables. However, if you wish to “amp up the veggies” or add a refreshing contrast, a crisp green salad is the perfect accompaniment. Here are a few suggestions that pair beautifully:
- Orange Almond Salad with Balsamic Vinaigrette for a bright, citrusy note.
- Caesar Salad with Classic Dressing for a timeless, savory complement.
- Roasted Beet & Goat Cheese Salad for an earthy and tangy contrast.
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Delicious Cheesy Crust Ham Pie (A Leftover Ham Recipe)
Ingredients
Filling:
- 3 tablespoons butter
- 1 small onion chopped
- 1 clove garlic minced
- 1 pound sliced mushrooms*
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1/4 cup flour
- 2 cups milk
- 2 cups cooked chopped ham
- 1 cup frozen peas*
- 1 cup chopped green beans fresh or frozen*
Dough:
- 1 cup flour
- 1/4 teaspoon cayenne pepper or to taste
- 6 tablespoons butter softened
- 1 cup shredded cheddar cheese preferably sharp
Instructions
Make Filling:
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Heat oven to 375 degrees. Melt the butter in a large skillet over medium-high heat; add onion and cook until soft, about 3 minutes. Add the mushrooms (or any other vegetable you’re using that may need cooking first) and garlic – cook for another few minutes.
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Stir in the salt, pepper, flour and mustard and cook about 1 minute. Slowly stir in the milk and cook until slightly thickened, about another 5 minutes.
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Add the ham, peas and green beans. Stir together and transfer to 8 1-cup ramekins or a 13×9-in baking pan. Set aside.
Make Dough:
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Pulse the flour and cayenne in a food processor; add the softened butter and pulse until the flour resembles course cornmeal.
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Transfer dough to a floured work surface, sprinkle with the cheese, and knead until the dough can be formed into a ball (it may look too dry, but after a few minutes kneading it will come together).
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Roll the dough out between wax paper to about 1/4″ thickness and cut into rounds with biscuit cutters. Re-roll until the crust is used up. Place crust pieces on top of the filling in the ramekins or baking dish (it’s okay for the filling to showing through).
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Bake until filling is bubbling and top is golden brown, about 20-25 minutes for 1-cup ramekins or 30-35 minutes for the baking dish. Let cool for 5-10 minutes before serving.
Notes
Nutrition
This recipe has been updated – it was originally published April 2009. We continuously strive to improve our recipes and make them even more enjoyable for you.
Other Real Food Baked Dishes to Try:
Hearty Sausage, Bean & Greens Gratin Recipe
Flaky Baked White Fish with Parmesan Herb Crust
Quick Mini Meatloaves with Chipotle Honey BBQ Sauce
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