This chicken and ham pot pie delivers comfort in every bite, with tender meat and vegetables wrapped in a golden, flaky crust. I’ve refined this recipe to ensure the filling is rich and creamy without being overly heavy.
The key is a well-balanced velouté sauce that binds the chicken, ham, and vegetables together while keeping the crust crisp. A double crust seals in the flavors, creating a satisfying, hearty meal.
Each serving offers a perfect ratio of filling to crust, with the top layer baking to a deep golden brown. The aroma alone will have everyone gathered around the table before it’s even out of the oven.
Ideal for family dinners or cozy weekends, this dish proves that classic comfort food never goes out of style.
Ingredients for Chicken and Ham Pot Pie
Rich chicken and ham meet flaky crust with classic vegetables and creamy sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cooked and diced |
| Cooked Ham 🐖 | 1 cup | Diced into small cubes |
| Unsalted Butter 🧈 | ½ cup | For velouté sauce base |
| All-Purpose Flour 🌾 | ½ cup | For thickening sauce |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Carrots 🥕 | 2 whole | Peeled and diced |
| Frozen Peas 🌱 | 1 cup | Thawed before using |
| Yellow Onion 🧅 | 1 whole | Finely diced |
| Celery Stalks 🥬 | 2 whole | Diced, leaves included |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor depth |
| Pie Crusts 🥧 | 2 sheets | Store-bought or homemade |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Crushed between fingers |
The chicken and ham should be pre-cooked and diced—rotisserie chicken works great for convenience. For the ham, deli ham or leftovers from a baked ham are perfect. The pie crusts can be homemade or store-bought; if using store-bought, Pillsbury is a reliable brand. Unsalted butter gives you control over the salt content in the velouté sauce.
No ham on hand? Turkey or extra chicken works just as well. Out of peas? Green beans or corn can substitute. For a richer sauce, swap whole milk for half-and-half. If you don’t have fresh thyme, dried thyme at half the amount is a fine replacement. The vegetables are flexible—use what you have in the fridge.
Assemble and bake immediately, or refrigerate the filled pie for up to 1 day before baking. Leftovers keep well in the fridge for 3-4 days and reheat beautifully. The crust stays flaky when stored properly in an airtight container.
Why You’ll Love This Recipe
- One Pan Wonder: I love that this comes together in a single skillet—brown the chicken, toss in ham, then make the creamy filling right there.
- That Creamy Filling: The butter, flour, and whole milk create this rich, velvety sauce that clings to every bite of chicken and ham.
- Feeds a Crowd: I make this for Sunday dinner and there’s always enough for leftovers—my husband takes it for lunch the next day.
- Budget Stretch: Using chicken breast and leftover ham keeps it affordable, and I always have the basics like butter and flour on hand.
Step-by-Step Instructions for Chicken and Ham Pot Pie
Master the technique for a flaky, golden pot pie with a rich, creamy filling.
Step 1: Prepare the Filling Vegetables and Proteins
Dice the 2 whole Carrots, 1 whole Yellow Onion, and 2 whole Celery Stalks into uniform ¼-inch pieces. Uniformity ensures even cooking and a consistent texture in every bite. Mince the 2 cloves Garlic Cloves finely for maximum flavor distribution.
In a large bowl, combine the diced 1.5 lb Chicken Breast and 1 cup Cooked Ham. Thaw the 1 cup Frozen Peas under cold running water, then drain well to prevent excess moisture in the filling. Set all prepared ingredients aside.
Step 2: Create a Velouté Sauce Base
In a large Dutch oven or heavy pot, melt the 0.5 cup Unsalted Butter over medium heat. Once foaming subsides, whisk in the 0.5 cup All-Purpose Flour to form a smooth roux. Cook for 2-3 minutes until the mixture turns a light golden color and smells nutty.
Gradually whisk in the 1.5 cups Chicken Broth and 1.5 cups Whole Milk, ensuring no lumps form. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Season with 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Dried Thyme.
Step 3: Combine Filling with Sauce
Add the diced carrots, yellow onion, and celery stalks to the sauce. Cook for 8-10 minutes until the vegetables soften but retain a slight bite. Stir in the minced garlic cloves and cook for 1 minute until fragrant.
Fold in the prepared chicken breast, cooked ham, and frozen peas until everything is evenly coated. Remove from heat and let the filling cool slightly while you prepare the crust. The mixture should be thick but still pourable.
Step 4: Assemble and Bake the Pot Pie
Preheat your oven to 375°F. Unroll one pie crust and fit it into a 9-inch pie dish, pressing gently into the bottom and sides. Trim any excess dough hanging over the edge, leaving a ½-inch overhang.
Pour the filling into the crust-lined dish. Unroll the second pie crust and place it over the filling. Crimp the edges to seal, then cut 4-5 slits in the top crust to allow steam to escape. Bake for 40-45 minutes until the crust is deep golden brown and the filling is bubbling.
Step 5: Rest and Serve
Remove the pot pie from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the filling to set, making it easier to serve clean slices without the filling running out.
The top crust should be flaky and golden, while the bottom crust remains crisp. Serve warm, with each portion showcasing the creamy filling studded with tender chicken, ham, and vegetables. The sauce should be rich and velvety, not runny.
Pro Tips For Making Chicken And Ham Pot Pie
- Precook the Chicken: Poach the chicken breast in salted water for 12-15 minutes until just done, then shred it—this keeps it moist instead of drying out in the oven. I learned this the hard way after pulling rubbery chicken from my first few pot pies.
- Chill the Dough: Let your pie crust rest in the fridge for at least 30 minutes before rolling it out. Sounds obvious, but I skipped this once and my crust shrunk back like it was afraid of the pan.
- Thicken Before Baking: Cook your filling on the stovetop until it’s thick enough to coat the back of a spoon—about 5 minutes of simmering after adding the milk. After burning three batches, I finally figured out that a runny filling makes a soggy crust.
- Use Leftover Ham: Dice your cooked ham into small, even pieces so every bite has a good ratio of meat. My grandmother swore by this, and she was right—big chunks just don’t distribute well in the filling.
Health Benefits of This Dish
Protein Packed Meal
This dish delivers a solid 40g of protein per serving, with lean chicken breast and ham working together to support muscle maintenance and repair. The combination keeps you feeling full and satisfied long after the meal. 💪
Vitamin Rich Vegetables
The carrots, peas, and celery bring a powerhouse of vitamins to your plate. You’ll get vitamin A from carrots for eye health, vitamin K from peas for bone strength, and vitamin C from celery for immune support.
Energy Boosting Carbs
The flaky crust provides complex carbohydrates that give you sustained energy. Made with all-purpose flour, it offers a comforting source of fuel without spiking blood sugar too quickly.
Minimal Added Sugars
Unlike many comfort foods, this creation contains virtually no added sugars. The natural sweetness comes from the vegetables and milk, making it a wholesome option for those watching their sugar intake.
Balanced Nutrient Profile
Each slice offers a well-rounded mix of protein, fiber, and healthy fats from the butter and milk. The chicken broth adds depth of flavor while contributing minimal calories. 🥗
Bone Health Support
The dairy components—whole milk and butter—provide a good dose of calcium for strong bones. Combined with the vitamin D from egg wash often used on crusts, this meal supports skeletal health.
Nutrition Facts
Frequently Asked Questions
Can I use rotisserie chicken instead of raw?
Yes! Rotisserie chicken works perfectly—just shred and dice 1.5 lb. It saves time and adds extra flavor.
How do I prevent a soggy bottom crust?
Pre-bake the bottom crust for 8-10 minutes before adding filling. Also, ensure your filling isn’t too wet when assembling.
Can I make this ahead of time?
Assemble the pie (unbaked) and refrigerate for up to 1 day. Bake as directed, adding 5-10 minutes if cold.
What if my filling is too thick?
Thin it with 1-2 tablespoons of milk or broth. The sauce should coat a spoon but still pour easily.
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