Savory Ham Pot Pie (Absolutely Amazing!)

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Savory Ham Pot Pie is another recipe from my childhood that I still adore today. Tender ham and sautéd vegetables floating in a rich creamy sauce topped with flaky (easy) canned biscuits…this was certainly one of my mom’s best dishes! Good ol’ fashioned comfort food at its very best!

Savory Ham Pot Pie is very similar to an open-faced pot pie, using ham instead of chicken. If you prefer chicken, feel free to substitute. I have made it both ways and each variation is just as delicious. You could also get creative with the type of vegetables used. There are many different vegetables that would make a wonderful appearance in this dish; mushrooms, pearl onions, sweet peppers, celery, and potatoes to name a few.

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What kind of ham is used in this dish?

One of the great things about Savory Ham Pot Pie is its versatility. I usually use Hormel canned ham in this dish unless I have leftover ham from the holidays (do not use holiday ham that has been glazed or sweetened). This is a “savory” pie and the sweetened flavor will throw off the balance. You could also use ham “steaks” found in your grocer’s meat department and chop them to size.

How to make Savory Ham Pot Pie

The beauty of this dish is that it takes very little time and effort in the kitchen. You also have the choice of making this dish ahead of time and storing it in the refrigerator. Do not add biscuits until ready to bake. Helpful Tip: When baking a dish that has been kept in the fridge, place baking dish in the oven as it preheats to prevent the dish from cracking. Some casserole dishes cannot handle extreme changes in temperatures. Ask me how I know…YIKES!

Equipment Used

• Cutting Board – used for chopping vegetables
• Dutch Oven – used for sautéing vegetables and bringing filling together
• Casserole Dish – used for baking the ham pot pie

Ingredient List

• Vegetables – frozen peas and carrots, onion, bell pepper, garlic clove (butter for sautéing)
• Meat – canned ham, or fresh ham
• Filling – butter, all-purpose flour, cream of chicken soup, milk
• Bread – canned Pillsbury Grand Biscuits (butter for brushing)

Savory Ham Pot Pie is a wonderful dinner for a busy weeknight, or anytime you want a simple meal with a lot of flavor. Using canned ham and canned biscuits means that most of the prep work has already been done for you. This recipe calls for refrigerated canned Pillsbury “Grand” biscuits. Any variety of Grands will do. I typically use Grands “Flaky” style for this dish.

Recipe Preparation

• Peel and chop the onion, seed and chop the bell pepper, and peel and chop the clove of garlic.

• In a large Dutch Oven, add 2 tablespoons butter and sauté the onions, bell pepper, and garlic until slightly tender and fragrant. Add the frozen peas and carrots, stirring to combine.

• Add flour and stir until well blended. Combining the flour with the sautéd vegetables will prevent the flour from clumping.

• Add the milk and cream of chicken soup, stirring to blend all ingredients together.

• Remove ham from can and chop or shred into pieces. This recipe calls for 2 cups of ham, which equals 3 (5 oz.) cans. Add the ham to the filling mixture, stirring to combine.

• Pour pie filling into a greased 9×13-inch casserole dish. Line canned biscuits on top of filling mixture. Brush tops of biscuits with 2 tablespoons melted butter and bake for 20 to 30 minutes at 350 degrees. Watch the cooking time carefully!  Do not use the cooking time included with the canned biscuit instructions.  Because this dish bakes at a lower temperature, the biscuits will take longer to cook than instructed on the can.