Chicken and Ham Pot Pie with Creamy Vegetable Filling Recipe

Introduction

Craving classic comfort food without the long wait? This recipe for The Ultimate 30-Minute Chicken Pot Pie delivers all the creamy, savory goodness you love in a fraction of the time. Featuring tender chicken, savory ham, and a medley of vegetables in a rich sauce, it’s topped with a golden, flaky crust for a satisfying meal any night of the week. For another quick and delicious chicken dinner, try this Honey Garlic Roast Chicken with Rice and Avocado Salad Recipe.

Ingredients

This Chicken and Ham Pot Pie recipe builds its rich, creamy vegetable filling from a classic roux, creating a comforting and savory dish perfect for any night.

• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups chicken broth
• 1/2 cup milk (or half-and-half for extra richness)
• 2 cups shredded cooked chicken
• 1 cup diced cooked ham
• 2 cups frozen mixed vegetables, thawed
• 2 unbaked pie crusts (store-bought or homemade)

Timing

Prep Time	25 minutes
Cook Time	40 minutes
Total Time	1 hour 5 minutes

Context: This Chicken and Ham Pot Pie with Creamy Vegetable Filling comes together in about 20% less time than many traditional pot pie recipes, thanks to a streamlined method for the filling and crust.

Step-by-Step Instructions

Step 1 — Prepare the Filling Base

In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add diced onion, carrots, and celery, cooking for 6–8 minutes until softened. Stir in minced garlic for the last minute until fragrant.

Tip: This initial sauté builds a flavor foundation. Ensure the vegetables are uniformly diced for even cooking.

Step 2 — Cook the Meat

Add cubed cooked chicken and diced ham to the pot. Cook for 3–4 minutes, stirring occasionally, just until the meat is heated through and begins to take on a light golden color.

Tip: Using pre-cooked rotisserie chicken saves time. For the ham, a thick-cut slice from the deli provides the best texture.

Sprinkle the flour over the meat and vegetable mixture. Cook, stirring constantly, for 2 minutes to eliminate the raw flour taste and create a roux for thickening.

Step 3 — Create the Creamy Sauce

Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a gentle simmer, then stir in heavy cream or whole milk. The sauce will begin to thicken noticeably.

Tip: For a richer Chicken and Ham Pot Pie, use full-fat cream. Whisk continuously while adding the liquid for a perfectly smooth sauce.

Step 4 — Add Final Vegetables and Season

Stir in frozen peas and corn (no need to thaw). Reduce heat to low and simmer for 5–7 minutes until the sauce is thick and creamy. Season generously with salt, black pepper, and fresh thyme.

Doneness Cue: The filling should coat the back of a spoon thickly. Taste and adjust seasoning—it should be well-seasoned before baking.

Step 5 — Transfer and Top with Pastry

Preheat your oven to 400°F (200°C). Pour the hot, creamy vegetable filling into a 9×13-inch baking dish or individual ramekins. Allow it to cool slightly for 5 minutes.

Roll out store-bought puff pastry or pie dough to fit your dish. Drape it over the filling, trimming any excess. Cut a few small slits in the center to vent steam.

Step 6 — Bake to Golden Perfection

Place the dish on a baking sheet (to catch any bubbles) and bake for 25–30 minutes. The pastry should be puffed and deeply golden brown.

Tip: For extra color and shine, brush the pastry with an egg wash (1 egg beaten with 1 tbsp water) before baking.

Step 7 — Rest and Serve

Remove the Chicken and Ham Pot Pie from the oven and let it rest for 10–15 minutes. This allows the filling to set slightly, making it easier to serve.

Serving Cue: The filling should be bubbling hot around the edges. The resting time is crucial for the perfect, non-runny slice.

Nutritional Information

Calories	~520 kcal
Protein	~32 g
Carbohydrates	~38 g
Fat	~26 g
Fiber	~4 g
Sodium	~980 mg

Note: Nutritional values for this Chicken and Ham Pot Pie with Creamy Vegetable Filling are estimates based on typical ingredients and serving size. Actual values can vary depending on specific brands and preparation methods.

Healthier Alternatives

This classic Chicken and Ham Pot Pie with Creamy Vegetable Filling is wonderfully adaptable. Here are practical ingredient swaps to suit different dietary needs without sacrificing comfort.

• Protein Swap: Turkey or Plant-Based — Use leftover roast turkey for a similar savory flavor. For a vegetarian version, try cubed seitan or a hearty mushroom blend to replace both meats.
• Lower-Carb Crust — Skip the traditional pastry and top the filling with a layer of mashed cauliflower or a sprinkle of almond flour and Parmesan for a golden, baked crust.
• Dairy-Free Creaminess — Replace the cream in the filling with full-fat coconut milk or an unsweetened cashew cream for a rich, velvety texture.
• Gluten-Free Thickener & Crust — Thicken the filling with cornstarch or a gluten-free flour blend. Use a store-bought gluten-free pie crust or make a simple topping with gluten-free breadcrumbs.
• Low-Sodium Version — Opt for low-sodium chicken broth, use fresh vegetables, and choose unsalted ham or omit it, boosting flavor with herbs like thyme, rosemary, and a splash of white wine.
• Lighter Vegetable Boost — Add extra non-starchy vegetables like spinach, zucchini, or green beans to increase fiber and nutrients while keeping the filling hearty.
• Alternative Fat — Use olive oil or avocado oil instead of butter for sautéing the vegetables to create a different flavor profile with heart-healthy fats.

Serving Suggestions

This Chicken and Ham Pot Pie with Creamy Vegetable Filling is a complete, comforting meal in itself. To elevate your dinner, here are a few perfect pairings and presentation ideas.

• Classic Comfort Pairings: Serve with a simple green salad dressed with a sharp vinaigrette to cut through the richness. A side of buttery mashed potatoes or crusty bread is also ideal for soaking up every bit of the creamy filling.
• For a Hearty Occasion: This pot pie is perfect for a cozy family Sunday supper, a holiday gathering like the day after Christmas, or a comforting meal on a chilly evening.
• Elegant Plating Tip: For individual pot pies, bake them in rustic ceramic ramekins. Place each on a small plate with a sprig of fresh thyme or parsley for a restaurant-worthy look.
• Lighten It Up: Balance the hearty pie with lighter sides like steamed green beans, roasted carrots, or a crisp apple and walnut salad.
• Make it a Feast: For a larger holiday spread, this Chicken and Ham Pot Pie pairs beautifully with other classics like roasted Brussels sprouts, cranberry sauce, and sweet potato casserole.

No matter how you serve it, this creamy, savory pot pie is sure to be the star of the table.

Common Mistakes to Avoid

• Mistake: Using a soggy bottom crust from a wet filling. Fix: Thicken your creamy vegetable filling with a proper roux until it coats the back of a spoon.
• Mistake: Overcooking the chicken and ham, making them dry and tough. Fix: Use pre-cooked meat and add it to the filling just before assembling to gently warm through.
• Mistake: A pale, under-baked pastry top. Fix: Brush the crust with an egg wash and bake until deeply golden brown for flavor and texture.
• Mistake: Bland, one-note seasoning in the creamy sauce. Fix: Build layers of flavor by sautéing aromatics first and using the fond from the pan.
• Mistake: Cutting the pie while it’s scalding hot, causing the filling to run. Fix: Let your chicken and ham pot pie rest for 15-20 minutes to allow the filling to set.
• Mistake: Overloading the pie with vegetables that release too much water. Fix: Sauté or par-cook watery veggies like mushrooms and zucchini before adding.
• Mistake: A gluey, pasty filling from using only flour as a thickener. Fix: For a silkier texture, use a blend of roux and a splash of cream at the end.
• Mistake: Not venting the top crust, leading to a soggy lid and steam explosions. Fix: Always cut several slits to allow steam to escape during baking.

Storing Tips

• Fridge: Cool your Chicken and Ham Pot Pie completely, then store it in an airtight container in the refrigerator for up to 3 days.
• Freezer: For longer storage, wrap the cooled pie tightly in plastic wrap and foil, or place it in a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: For best results, reheat individual portions in the oven at 350°F (175°C) until the internal temperature reaches 165°F (74°C), about 20-30 minutes. You can microwave it, but the crust may soften.

Always ensure your Chicken and Ham Pot Pie with Creamy Vegetable Filling is reheated to a safe internal temperature of 165°F (74°C) to ensure food safety.

Conclusion

This Chicken and Ham Pot Pie with Creamy Vegetable Filling is the ultimate comfort food, perfect for a cozy family dinner. We hope you love this hearty recipe as much as we do! Give it a try and let us know how it turned out in the comments below. For more delicious meals, check out our Maple Roasted Chicken with Buttered Garlic Potatoes Recipe or French Onion Mushroom Pot Roast Recipe.

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FAQs

Can I use pre-cooked chicken and ham for this pot pie?

Yes, using leftover cooked chicken and ham is a great time-saver for this Chicken and Ham Pot Pie with Creamy Vegetable Filling. Simply shred or chop the pre-cooked meats and add them directly to the creamy vegetable filling. This method ensures the meat stays tender and absorbs the sauce’s flavor without overcooking.

How can I make the pot pie filling thicker or creamier?

To achieve a thicker, creamier consistency for your Chicken and Ham Pot Pie filling, ensure you cook the flour with the butter for a full minute to make a roux before adding the broth. You can also stir in an extra tablespoon of flour or a splash of heavy cream at the end of cooking the filling, just before assembling the pie.

What is the best way to store and reheat leftovers?

Store any leftover Chicken and Ham Pot Pie with Creamy Vegetable Filling in an airtight container in the refrigerator for up to 3 days. For best results, reheat individual portions in the oven at 350°F until warmed through, which helps maintain the crust’s texture better than microwaving.