Ham Pot Pie

Ham Pot Pie is perfect for using leftover ham, this savory dish is packed with hearty vegetables and topped with buttery crescent rolls. It’s warm, satisfying and ideal for busy weeknights!

We cooked a Blackberry Chipotle Glazed Ham last weekend and made this easy casserole with the leftovers. If you love chicken pot pie casserole, this is going to be your new favorite dinner.

Why You’ll Love This Recipe

• Easy Weeknight Dinner: Ready with minimal prep time and simple ingredients.
• Perfect for Leftovers: A delicious way to use leftover ham.
• Family-Friendly Comfort Food: Rich flavors that the whole family will love.

Ingredients for Ham Pot Pie Recipe

• Leftover Ham
• Cream of chicken soup
• Sour cream
• Granulated garlic
• Kosher salt
• Black pepper
• Frozen Mixed Vegetables: peas, carrots, corn, green beans
• Frozen Broccoli florets
• Shredded Cheddar Cheese
• Refrigerated crescent dough
• Butter

Step-by-Step Instructions for Ham Pot Pie Casserole

1. Preheat oven to 400°F.
2. Chop leftover ham into bite-size pieces.
3. In a bowl, combine cream of chicken soup, sour cream, granulated garlic, kosher salt and black pepper.
4. Stir in chopped ham, mixed vegetables and broccoli florets until thoroughly combined.

5. Spread the ham pot pie filling evenly into a baking dish.
6. Sprinkle shredded cheese evenly over the top of the ham mixture.
7. Unroll crescent dough and roll each triangle into a crescent shape. Arrange evenly on top of the filling.
8. Brush crescent rolls with melted butter.
9. Cover baking dish with foil and bake for 40 minutes.

10. Remove foil and continue baking for an additional 10-15 minutes or until the filling is bubbly and crescents are golden brown.

Recipe Notes

• Storage: Store leftovers covered in the refrigerator for up to 3 days.
• Reheating: Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F until hot.

Variations

• Crust Variations: Try topping with pie crust, puff pastry or biscuit dough instead of crescent rolls for different delicious options.
• Vegetables: Use any veggies that you like: onions, celery or mushrooms are great additions.
• Cream Soup: Any cream soup will work but If you don’t have cream soup on hand, you can substitute 1/2 cup chicken broth mixed with 1/2 cup heavy cream, thickened with 1 tablespoon cornstarch.

More Leftover Ham Recipes

• Baked Ham Penne Pasta: A creamy and cheesy pasta bake with ham, perfect for an easy dinner.
• Creamy Ham and Potato Soup: Comforting and hearty, loaded with potatoes, ham and savory broth.
• Ham Spinach and Mushroom Quiche: A tasty option for any meal of the day, featuring tender ham, fresh spinach and mushrooms in a flaky crust.

This Ham Pot Pie is the ultimate comfort food recipe—easy to make, delicious and perfect for using up leftover ham.

Give this recipe a try tonight and let me know what you think by leaving a comment and rating below!

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Ham Pot Pie

Ham Pot Pie is perfect for using leftover ham, this savory dish is packed with hearty vegetables and topped with buttery crescent rolls. It’s warm, satisfying and ideal for busy weeknights!

Prep Time10 minutes mins

Cook Time50 minutes mins

Course: Casseroles

Cuisine: American

Keyword: Cassserole, leftover ham

Servings: 4

Calories: 849kcal

Author: Milisa

Ingredients

• 1 pound ham cut into bite-sized pieces
• 10.5 ounce cream of chicken soup
• ¾ cup sour cream
• 1 tablespoon granulated garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 12.5 ounces frozen broccoli florets
• 10 ounces frozen mixed vegetables
• 1 cup cheddar cheese shredded
• 8 ounces refrigerated crescent dough
• 2 tablespoons butter melted

Instructions

• Preheat oven to 400°.
• In a bowl, combine cream of chicken soup, sour cream, granulated garlic, kosher salt and black pepper.
• Stir in chopped ham, mixed vegetables and broccoli florets until thoroughly combined.
• Spread the ham pot pie filling evenly into a baking dish.
• Sprinkle shredded cheese evenly over the top of the ham mixture.
• Unroll crescent dough and roll each triangle into a crescent shape. Arrange evenly on top of the filling.
• Brush crescent rolls with melted butter.
• Cover baking dish with foil and bake for 40 minutes.
• Remove foil and continue baking for an additional 10-15 minutes or until the filling is bubbly and crescents are golden brown.

Notes

• Storage: Store leftovers covered in the refrigerator for up to 3 days.
• Reheating: Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F until hot.
• Crust Variations: Try topping with pie crust, puff pastry or biscuit dough instead of crescent rolls for different delicious options.
• Vegetables: Use any veggies that you like: onions, celery or mushrooms are great additions.
• Cream Soup: Any cream soup will work but If you don’t have cream soup on hand, you can substitute 1/2 cup chicken broth mixed with 1/2 cup heavy cream, thickened with 1 tablespoon cornstarch.

Nutrition

Calories: 849kcal | Carbohydrates: 48g | Protein: 41g | Fat: 57g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 2677mg | Potassium: 1190mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5119IU | Vitamin C: 87mg | Calcium: 315mg | Iron: 3mg