Delicious Cheesy Crust Ham Pie (A Leftover Ham Recipe)

Use leftover ham and frozen vegetables to make this easy, flavorful cheesy crust ham pie – a delicious new take on traditional pot pie. Bake in individual ramekins for easy serving or regular casserole dish – it’s up to you.

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One of the reasons I like making a big ham for holidays (or any day) – besides eating it, of course – is to have the leftovers. I’ll make soups like harvest vegetable ham bone soup, breakfasts like asparagus and ham egg cups and casseroles like this pot pie with a cheese-filled crust.

TIP: Buy a couple of hams when they’re on sale around holidays and freeze the others to bake later to have ham for sandwiches and recipes.

I originally found this simple and delicious ham pot pie with a cheesy biscuit crust from the Cook’s Country Lost Recipes Cookbook. I’m not normally a big pot pie fan, but I was looking for a way to use up some ham and it had cheese in the crust, hello? I had to try it! After adapting it for our tastes and to make it in easy-to-serve individual sizes, and it’s become one of our favorite dishes.  

The combination of creamy peas, mushrooms, green beans, and ham topped with the flaky, crispy, cheesy crust creates a healthier from scratch “comfort food” that appears on our menu regularly, sometimes with other vegetables in the filling.

While you might think that preparing a crust is not for weeknights, this one really can be. It uses a food processor and is rolled out fairly easily, taking literally minutes.

Cheesy Crust Ham Pie

This cheese crusted ham pie recipe is as simple as any type of pot pie: you make the gravy or sauce for the filling first and then add vegetables and meat.

For this recipe the filling consists of an easy to make white sauce to which you add onions, peas, mushrooms, and green beans. And of course leftover ham, cut into fork-sized pieces.

After serving a baked ham, I cut the meat off the bone, slice some for sandwiches, and the rest I cut into small pieces and freeze. Then I have cooked ham ready to go when I’d like to make a recipe like this or use it for salads like our favorite chef’s salad.

All pot pies have a crust – some have a full lower and upper crust and some have just the top crust. The easiest pot pies are the type with just a top crust.

What is different about this recipe is the addition of grated cheese in the crust. Which also takes it up a huge notch in the flavor department in my opinion. Especially if you use a sharp cheddar cheese.

Since this crust is made in a food processor, it comes together quickly. After pulsing the dough ingredients, you transfer it to wax paper, add the cheese and knead it until it comes together, which takes just a few minutes.

To make the round tops for ramekins or to top a larger casserole, simply roll the dough between the wax paper and then use a biscuit cutter to cut the dough into circles. 

A 3-inch biscuit cutter perfectly covered the top of 1-cup sized ramekins in one piece and a 1-inch cutter will make smaller circles to fill a larger-sized baking dish.

Do I have to use ramekins?

You can always serve this in a regular 3-quart casserole dish, but baking it in small 1-cup sized ramekins makes them so easy to serve and perfectly proportioned.

In fact, I probably wouldn’t think of serving this to guests when I’d have to plop it in a bowl or all over a plate, but in ramekins? It all of a sudden looks like a restaurant dish! (Can you tell I think ramekins are great? I also use them for scrambled eggs, for a whole wheat chicken & bacon pot pie and even big crumb berry crisp!)

Ramekins are inexpensive and are great to have on hand to use for holding snacks at parties, condiments on the table, or serving up small portions (one of my tips for maintaining a healthy weight).

Here are some options I found for you if you’d like to add 1 cup (8 ounce) ramekins to your kitchen:

• Classic white ramekins
• Fun geometric style white ramekins
• Multi-color set of ramekins

World Market is also a great place to find lots of styles of ramekins at great prices. 

Really, if you think pot pie is for a different generation, think again – you can make it taste amazing with this flaky cheese crust and any kind of vegetables you want. I love it with carrots, asparagus, kale, spinach – really anything you like!

Side Dish Ideas – it’s pretty much a one-dish dinner, but it’s nice to amp up the veggies with a salad:

• Orange Almond Salad with Balsamic Vinaigrette
• Caesar Salad with Classic Dressing
• Roasted Beet & Goat Cheese Salad

Click the arrow for the full cheesy crust ham pie recipe with print options!

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