Deep Dish Ham Pot Pie Recipe (Perfect for Easter Leftovers!)

It's tradition to make a ham to serve on Easter. But what do you do with the leftover ham? There are only so many ham sandwiches you can have.

I found a Southern Living Deep Dish Ham Pot Pie Recipe. It sounds so interesting, I had to share it. Enjoy!


Deep Dish Ham Pot Pie Recipe


Deep Dish Ham Pot Pie

1 (14.1-oz.) pkg. refrigerated piecrusts, at room temperature

¼ cup all-purpose flour, plus more for work surface

1 lb. fresh-cut cauliflower, broccoli, and carrot blend (about 2 cups, from 2 [12-oz.] pkg.)

3 tablespoons unsalted butter

1 medium-size yellow onion, sliced (1 1/2 cups)

1 lb. deli ham, cut into 1/2-inch cubes

1 ¼ cups whole milk

3 tablespoons whole-grain Dijon mustard

2 teaspoons dried tarragon

¾ teaspoon black pepper, divided

6 oz. Swiss cheese, shredded (about 1 1/2 cups), divided

1 large egg, lightly beaten




  1. Preheat oven to 450°F. Coat a 9-inch deep-dish pie plate with cooking spray; place on a baking sheet.

  2. Roll 1 pie crust into a 12-inch round on a lightly floured work surface. Place in a prepared pie plate; place parchment paper over pie crust, and fill with pie weights or dried beans.

  3. Bake in a preheated oven until the crust is set and beginning to turn golden, about 12 minutes. Let cool on a wire rack with pie weights in place for 5 minutes; remove parchment and pie weights, and let cool for 10 minutes.

  4. While pie crust bakes and cools, separate carrots from broccoli and cauliflower; cut all vegetables into bite-size pieces.

  5. Melt butter in a large skillet over medium-high. Add onion; cook, stirring often, until onion is softened and slightly brown, about 3 minutes. Add carrots, and cook, stirring occasionally, until softened, about 3 minutes. Add broccoli and cauliflower, and cook, stirring occasionally, until just tender, about 3 minutes.

  6. Stir in ham.

  7. Sprinkle flour evenly over mixture, and cook, stirring constantly for 1 minute.

  8. Stir in milk, mustard, tarragon and 1/2 teaspoon of petter; cook, stirring constantly, over medium-high until mixture begins to boil and thicken, about 2 minutes.

  9. Set aside 1/3 cup of the cheese, and add the remaining cheese to the mixture in a skillet, stirring until combined. Remove from heat.

  10. Sprinkle reserved cheese evenly over the bottom of the prebaked crust; pour vegetable mixture over the cheese.

  11. Roll the second piecrust into a 12-inch round on a lightly floured work surface. Place over vegetable mixture in pie plate; carefully fold edges under, and crimp to seal.

  12. Brush lightly with beaten egg. Cut 5 slits in the center of the crust to allow steam to escape; sprinkle with remaining 1/4 teaspoon pepper.

  13. Bake at 450°F until the crust is golden brown and the filling is bubbly, 20 to 25 minutes. Let stand 10 minutes; serve.

    Bake a better pie: Brush the egg wash over the top layer of the pastry before cutting the slits to help them stay open so steam can escape.


Wine Pairings to Complement Your Pot Pie:

Consider Pairing Your Pot Pie with These Wines.



Share Your Creations!

We'd love to see your beautiful Deep Dish Ham Pot Pie creations! Tag us on Facebook or Instagram (@thewineconciergeclub ) with the hashtag #Easterleftovers.


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