This chicken and ham pot pie is a cozy, double-crust dinner that turns simple leftovers into a flaky, comforting centerpiece. It combines shredded cooked chicken and diced ham with a creamy vegetable filling made from cream of chicken soup and chicken broth, all tucked into refrigerated pie crusts. It’s the kind of recipe I reach for when I want something homey, efficient, and crowd-pleasing—perfect for family nights, potlucks, or using up holiday ham.
Why you’ll love this dish
This pot pie is a fast, satisfying way to stretch cooked proteins and frozen vegetables into a comforting meal. It’s:
- Time-saving: uses cooked chicken and ham so prep is mostly assembly.
- Budget-friendly: makes a hearty pie from leftovers and pantry staples.
- Kid-approved: creamy filling and a flaky crust are universally popular.
- Versatile: swap proteins or vegetables to match what you have on hand.
“We made this with leftover holiday ham and rotisserie chicken — everyone went back for seconds. The flaky crust and creamy filling are exactly what a weeknight dinner should be.”
If you like recipes that turn leftovers into something special, check out these other easy ideas like this collection of 5-ingredient chicken crock pot recipes for more low-effort wins.
The cooking process explained
This recipe comes together in three broad steps:
- Sauté aromatics to build flavor.
- Mix shredded chicken, diced ham, vegetables, cream soup, and broth into a creamy filling.
- Fill a pie crust, seal with a second crust, and bake until golden.
Expect about 10–15 minutes of active prep (if proteins are already cooked) and 30–35 minutes in the oven. The whole dish is ideal when you want a warm, made-from-scratch feel without long cooking times.
Key ingredients
- 1 cup cooked chicken, shredded (rotisserie or leftover)
- 1 cup cooked ham, diced
- 1 cup mixed vegetables (carrots, peas, corn) — frozen is fine
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 2 cups cream of chicken soup (or condensed cream-style soup)
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
Ingredient notes and swaps:
- Short on cream of chicken soup? Make a quick roux with 2 tbsp butter and 2 tbsp flour, whisk in 1 1/2 cups milk and a cup of broth to mimic the texture.
- Use rotisserie chicken for the easiest shredded chicken.
- For a lighter version, swap half-and-half for one cup of the soup, or use low-fat condensed soup.
- For a gluten-free option, use store-bought gluten-free pie crusts and cornstarch instead of flour to thicken.
Want other ways to use cooked chicken? This cranberry-stuffed recipe is a tasty twist: Cranberry and Brie Stuffed Chicken.
Directions to follow
- Preheat the oven to 425°F (220°C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and celery. Sauté until soft and translucent, about 5–7 minutes.
- In a large bowl, combine shredded chicken, diced ham, mixed vegetables, sautéed onion and celery, 2 cups cream of chicken soup, 1 cup chicken broth, 1 teaspoon thyme, and salt and pepper to taste. Stir until evenly mixed. If filling seems thin, simmer briefly in the skillet to reduce or add 1–2 teaspoons cornstarch dissolved in cold water to thicken.
- Unroll one pie crust and press it into a 9-inch pie dish, letting excess hang slightly over the rim.
- Spoon the chicken-and-ham filling into the prepared crust, spreading it evenly.
- Cover with the second pie crust. Trim any excess and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. For a golden finish, brush the top with an egg wash (1 beaten egg + 1 tbsp water).
- Bake in the preheated oven for 30–35 minutes, or until the crust is deep golden brown and the filling bubbles through the vents.
- Let the pie rest 10–15 minutes before slicing so the filling sets. Serve warm.
Quick troubleshooting: if the crust browns too fast, tent it with foil for the last 10–15 minutes. If the filling never bubbles, the center may be too cool—slice and return to oven for a few minutes until bubbling.
Best ways to enjoy it
Serve slices of this pot pie with simple sides that balance its richness:
- A crisp green salad with vinaigrette to cut through the creaminess.
- Light roasted Brussels sprouts or steamed green beans.
- Buttery dinner rolls or a scoop of mashed potatoes for a hearty plate.
For entertaining, cut the pie into small squares and serve with toothpicks as a warm party appetizer.
Pairing ideas:
- A medium-bodied white wine (Chardonnay) or a light beer complements the creamy filling.
- For a non-alcoholic option, try apple cider or iced tea.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container or cover the pie tightly. Keep refrigerated up to 3–4 days.
- Reheat: Reheat single slices in a 350°F oven for 15–20 minutes (or until heated through) to keep the crust crisp. Microwave will work but will soften the crust—heat 1–2 minutes and then crisp under a broiler for 1–2 minutes if desired. Reheat until internal temperature reaches 165°F (74°C).
- Freeze: To freeze, wrap the whole unbaked or baked pie tightly in plastic and foil. Freeze up to 2 months. If frozen unbaked, bake from frozen at 425°F—expect longer bake time (about 50–60 minutes) and cover edges if browning too fast.
- Food safety: If using leftovers or previously cooked meats, ensure everything was refrigerated promptly and reheated thoroughly. Never leave the filling at room temperature for more than 2 hours.
Helpful cooking tips
- Let the filling cool slightly before filling the crust to prevent a soggy bottom.
- Venting matters: cut multiple slits for steam to escape so the crust stays crisp.
- Egg wash gives a glossy, golden top—optional but worth the extra minute.
- If your filling is runny, stir in 1–2 teaspoons of cornstarch dissolved in a tablespoon of cold water and heat briefly until thickened.
- For faster prep, thaw frozen mixed vegetables under cold water or microwave for a minute.
- Use this shortcut: pre-shredded rotisserie chicken and canned ham (or diced leftover ham) make assembly under 20 minutes.
- If you want an extra flaky top, swap the top crust for puff pastry; it browns beautifully.
Recipe variations
- Turkey and Ham Pot Pie: Substitute turkey for chicken to use holiday leftovers.
- Vegetarian: Omit meats and add cubed potatoes, mushrooms, and white beans. Use vegetable broth and cream of mushroom soup.
- Biscuit Topping: Replace the top crust with drop biscuits for a rustic cobbler-style pot pie.
- Cheesy Twist: Stir 1/2 cup grated cheddar into the filling for extra richness.
- Herb-forward: Add a tablespoon of chopped fresh parsley or rosemary in place of thyme for a different aroma.
- Low-carb: Use a cauliflower crust or bake filling in individual ramekins and top with mashed cauliflower.
Common questions
Q: Can I use raw chicken in this recipe?
A: You can, but the recipe assumes cooked chicken. If using raw, cook the chicken first (poach, roast, or pan-sear) until it reaches 165°F, then shred and proceed. Otherwise the baking time won’t be long enough to fully cook raw poultry.
Q: How do I make the filling thicker?
A: Simmer the filling on the stovetop to reduce liquid, or whisk 1–2 teaspoons cornstarch with cold water and stir into the hot filling until it thickens. Cool slightly before assembling so the crust doesn’t get soggy.
Q: Can I make this ahead?
A: Yes. Assemble the pie and refrigerate (covered) up to 24 hours before baking. You can also bake it fully and reheat later. If frozen, bake from frozen and allow extra time.
Q: Is cream of chicken soup necessary?
A: It speeds things up and creates that classic pot-pie texture. For homemade, use a simple roux (2 tbsp butter + 2 tbsp flour) whisked with about 1 1/2–2 cups milk/broth until thickened.
Conclusion
If you love the idea of a homey, flaky ham-and-chicken pie but want a shortcut for the topping, this version is built for convenience and comfort. For an alternative flaky shortcut top and inspiration on a buttery ham pot pie, see this recipe: Flaky Buttery Ham Pot Pie (Made With A Shortcut Topping!).
Chicken and Ham Pot Pie
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and celery. Sauté until soft and translucent, about 5–7 minutes.
- In a large bowl, combine shredded chicken, diced ham, mixed vegetables, sautéed onion and celery, cream of chicken soup, chicken broth, thyme, and salt and pepper. Stir until evenly mixed.
- If filling seems thin, simmer briefly in the skillet to reduce or add 1–2 teaspoons cornstarch dissolved in cold water to thicken.
- Unroll one pie crust and press it into a 9-inch pie dish, letting excess hang slightly over the rim.
- Spoon the chicken-and-ham filling into the prepared crust, spreading it evenly.
- Cover with the second pie crust. Trim any excess and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush with egg wash for a golden finish.
- Bake in the preheated oven for 30–35 minutes, or until the crust is deep golden brown and the filling bubbles through the vents.
- Let the pie rest for 10–15 minutes before slicing to allow the filling to set. Serve warm.