Nothing warms a family gathering quite like the comforting aroma of a homemade pot pie. The flaky, buttery crust gives way to a rich, creamy filling that’s packed with tender chicken, savory ham, and vibrant vegetables. Just the thought of it makes me nostalgic for those chilly evenings spent in the kitchen, concocting a meal that brings everyone together. As the pie bakes, the house fills with the enticing scent of herbs and spices—it’s impossible not to feel cozy. I often find myself doubling this recipe, as my kids can’t get enough of it! Whether you’re preparing it for a family dinner or special occasion, this creamy chicken and ham pot pie will surely become a favorite. You may also find Homemade Sour Gummy Bears Colorful Homemade Candy Recipe useful.
Why You’ll Love This Recipe
This recipe stands out because it’s incredibly versatile, allowing you to customize the filling with your family’s favorite veggies. The combination of chicken and ham creates a deliciously hearty base, while the creamy sauce ensures every bite is decadent and satisfying. Plus, it’s a fantastic way to use up leftover meats and vegetables, making it a practical choice for weeknight dinners. Each spoonful of this pot pie will remind you of home and the love that goes into each comforting meal.
How to Make Creamy Chicken and Ham Pot Pie
OMG! My entire family couldn’t get enough of this. Next time, I’m making double!
Ingredients
- 1 lb cooked chicken, diced
- 1 cup cooked ham, diced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2 ready-made pie crusts
- 1 egg, beaten (for egg wash)
Directions
- Preheat the oven to 425°F (220°C).
- In a large skillet over medium heat, sauté the diced onions and garlic until softened, about 3-4 minutes.
- Add the mixed vegetables to the skillet and cook for an additional 2 minutes.
- Stir in the diced chicken and ham, followed by the flour. Cook for another minute.
- Slowly pour in the chicken broth and heavy cream while stirring. Add thyme, salt, and pepper, and bring the mixture to a simmer, allowing it to thicken for about 5 minutes.
- Remove the skillet from heat and let the filling cool slightly.
- Roll out one of the pie crusts into a pie dish, ensuring it hangs over the edges. Pour the chicken and ham filling into the crust.
- Top with the second pie crust, trimming and crimping the edges to seal. Cut slits in the top crust to allow steam to escape. Brush the crust with the beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Let the pot pie cool for 10 minutes before slicing, allowing the filling to set.
How to Serve
OMG! My entire family couldn’t get enough of this. Next time, I’m making double! A scoop of this creamy chicken and ham pot pie pairs beautifully with a crisp side salad or some crusty bread. The satisfying warmth of the pie, combined with fresh greens, creates the perfect balance for a complete meal.
How to Store
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover it with foil and warm it in the oven at 350°F (175°C) until heated through. If you’re looking for a dish that can be made ahead of time, consider freezing the assembled pot pie before baking. Just allow extra baking time if cooking from frozen.
Tips for the Best Results
- Use leftover rotisserie chicken or holiday ham for a quicker prep time.
- Experiment with different vegetables, like broccoli or mushrooms, to give it your own twist. For a unique alternative, a cheesy root vegetable gratin can pair wonderfully.
- For an extra touch of flavor, add some fresh herbs like parsley or chives to the filling before baking.
Variations
You can easily adjust this recipe to suit your tastes or dietary needs. If you’re looking for a lighter option, consider using turkey instead of chicken and opting for a lower-fat cream. For an even heartier pie, add some potatoes to the filling. This recipe also works great with a puff pastry topping instead of a traditional pie crust.
FAQs
Can I make this pot pie ahead of time?
Absolutely! You can prepare the filling and store it in the refrigerator for up to 2 days before assembling and baking.
What can I serve with pot pie?
A light salad or some roasted vegetables complement the richness of the pot pie nicely. You could even serve it with a side of chicken and ham pot pie with creamy vegetable filling if you desire more comfort food.
Can I use frozen vegetables?
Yes! Frozen mixed vegetables are an excellent time-saver and work perfectly in this recipe. Just be sure to thaw and drain them before adding to the filling.
Conclusion
Incorporating this pot pie into your meal rotation will bring comfort and joy to your family dinner table. For a delightful chicken recipe that pairs perfectly with side dishes, check out Chicken Scampi with Garlic Parmesan Rice. Your taste buds will thank you!
Creamy Chicken and Ham Pot Pie
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a large skillet over medium heat, sauté the diced onions and garlic until softened, about 3-4 minutes.
- Add the mixed vegetables to the skillet and cook for an additional 2 minutes.
- Stir in the diced chicken and ham, followed by the flour. Cook for another minute.
- Slowly pour in the chicken broth and heavy cream while stirring. Add thyme, salt, and pepper, and bring the mixture to a simmer, allowing it to thicken for about 5 minutes.
- Remove the skillet from heat and let the filling cool slightly.
- Roll out one of the pie crusts into a pie dish, ensuring it hangs over the edges.
- Pour the chicken and ham filling into the crust.
- Top with the second pie crust, trimming and crimping the edges to seal. Cut slits in the top crust to allow steam to escape. Brush the crust with the beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Let the pot pie cool for 10 minutes before slicing, allowing the filling to set.