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Chicken and Ham Pot Pie with Creamy Vegetable Filling

This pot pie combines tender shredded chicken and diced ham in a creamy vegetable filling, topped with a golden flaky crust for the ultimate comfort food.

  • Total Time: 60 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 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
  • 2 cups shredded cooked chicken
  • 1 cup diced cooked ham
  • 2 cups frozen mixed vegetables, thawed
  • 2 unbaked pie crusts

Instructions

  1. Preheat oven to 425°F. In a saucepan, melt butter over medium heat. Cook onion until tender, about 3 minutes.
  2. Stir in flour, salt, and pepper until smooth. Gradually whisk in chicken broth and milk. Cook and stir until thickened and bubbly.
  3. Stir in chicken, ham, and mixed vegetables until combined. Spoon filling into bottom pie crust in a pie plate.
  4. Top with second pie crust. Fold edges under and crimp to seal. Cut slits in top crust to vent steam.
  5. Bake for 35-40 minutes until crust is golden brown. Let stand 10 minutes before serving.

Notes

Use leftover cooked chicken and ham for convenience. For extra flavor, add thyme or garlic powder to the sauce. Let the pie rest to allow filling to set for easier slicing.

  • Author: Olivia Bennett
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Method: Main Dish
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 4g
  • Sodium: 980mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 95mg