There’s something so comforting about a warm, homemade pot pie, especially on a chilly evening. Imagine sitting down at the dinner table with your family, the aroma of fresh herbs and savory meats wafting through the air, as the golden crust begs to be broken. This chicken and ham pot pie has been a staple in our home for years, and it’s not just the flavors that make it special—it’s the memories that come with every bite. My kids often ask me for this recipe to replicate their childhood favorite in their own kitchens. It’s become a family tradition, wrapped in flaky pastry and filled with creamy, hearty goodness. As you prepare to create this warming dish, you’ll be amazed by how simple yet deliciously satisfying it can be. You may also find Chicken And Ham Pot Pie With Creamy Vegetable Filling useful.
WHY YOU’LL LOVE THIS RECIPE
This Chicken and Ham Pot Pie is not just any pot pie; it combines tender chicken, flavorful ham, and a variety of vibrant vegetables wrapped in a rich, creamy filling that everyone in your family will love. It’s perfect for weeknight dinners and gathering friends around the table, making it versatile year-round. As you dig into the rich, savory filling, complemented by the crisp texture of the crust, you’ll understand why this dish is a timeless favorite. With minimal preparation, maximum flavor, and a recipe that has stood the test of time, diving into this dish feels like a warm hug after a long day. Plus, if you love creamy pasta dishes, you might also enjoy the creamy scallop pasta recipe that offers a delightful alternative.
HOW TO MAKE
“Been making this dish for 20 plus years! All my kids requested the recipe when they got their own places and now make it for their kids. This one never goes out of style!”
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup cooked ham, diced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 package refrigerated pie crusts (two crusts included)
DIRECTIONS
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, add the olive oil. Sauté the diced onion and garlic until softened and fragrant, about 3-5 minutes.
- Add the diced chicken to the skillet and cook until no longer pink, about 5-7 minutes.
- Stir in the chopped ham, mixed vegetables, thyme, salt, and pepper.
- Sprinkle the flour over the mixture and stir well to coat. Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens and becomes creamy. This should take about 3-5 minutes.
- Remove the skillet from the heat and let it cool for a few minutes while you prepare the crusts.
- Roll out one pie crust and fit it into a 9-inch pie plate. Pour in the chicken and ham mixture, then cover it with the second crust. Make sure to seal the edges and cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
HOW TO SERVE
“Been making this dish for 20 plus years! All my kids requested the recipe when they got their own places and now make it for their kids. This one never goes out of style!”
Serve the Chicken and Ham Pot Pie with a side salad for a fresh contrast to the richness of the pie. A simple green salad tossed with balsamic dressing complements the flavors beautifully, enhancing your meal experience. You can also serve it with crusty bread to soak up the delicious filling if you prefer. Families often sit around the table and share laughter, stories, and generous helpings, making this dish even more special.
HOW TO STORE
“Been making this dish for 20 plus years! All my kids requested the recipe when they got their own places and now make it for their kids. This one never goes out of style!”
If you have leftovers (which is rare in our home), let the pie cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to three days. To reheat, simply place it in the oven at 350°F (175°C) until heated through. You can also freeze the unbaked pie for up to two months. Just be sure to wrap it tightly in foil or plastic wrap. When you’re ready to bake it, cook from frozen, adding some extra time to the baking process.
TIPS FOR THE BEST RESULTS
- Ensure the chicken is diced evenly for consistent cooking.
- Feel free to experiment with your favorite vegetables, such as green beans or bell peppers.
- Use store-bought pie crust for ease or make your own! Homemade crust can elevate the dish, but a good-quality store-bought crust will still provide a delicious result.
- For added flavor, consider whisking in a tablespoon of Dijon mustard to the filling.
- If you’re a fan of Cajun flavors, check out the best Cajun recipes that pair well with comfort dishes like pot pie.
VARIATIONS
This pot pie is flexible, allowing you to swap out proteins or vegetables according to what you have on hand. Consider substituting turkey for chicken, or adjust the vegetables based on the season. Add a sprinkle of cheese before covering with the top crust to give it a cheesy twist. You could also use a different flaky pastry, such as puff pastry, to give it a light and airy texture.
FAQS
Can I make this pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day ahead, storing it in the fridge until it’s ready to bake.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to three months. Just be sure to wrap it well before freezer storage.
How can I make it gluten-free?
To make this pot pie gluten-free, substitute the all-purpose flour with a gluten-free blend and ensure your pie crust is gluten-free as well.
Chicken and Ham Pot Pie
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, add the olive oil. Sauté the diced onion and garlic until softened and fragrant, about 3-5 minutes.
- Add the diced chicken to the skillet and cook until no longer pink, about 5-7 minutes.
- Stir in the chopped ham, mixed vegetables, thyme, salt, and pepper.
- Sprinkle the flour over the mixture and stir well to coat. Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens and becomes creamy, about 3-5 minutes.
- Remove the skillet from the heat and let it cool for a few minutes while you prepare the crusts.
- Roll out one pie crust and fit it into a 9-inch pie plate.
- Pour in the chicken and ham mixture, then cover it with the second crust. Seal the edges and cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.