Most families have a ham for Easter. Well this year plan in advance to make a delicious ham pot pie from your leftover Easter ham. It’s a frugal way to stretch
your ham dinner into meals for the future that are absolutely delicious. I’ve been doing this for years! These ham pot pies freeze really well or you can serve them the next night. Or, if you’re like me, you buy the LARGEST ham you can find, and after Easter make several ham pot pies at once so you can pop 2 in the freezer for busy nights, then have one for dinner the next night. It’s the best combination of all in my opinion. These are also great if you have to take food over to a friend or relative that is shut in or needs assistance after surgery because all they need to do it bake and then they’re ready to eat. Perfect!
Remember that this is a homemade recipe so I don’t have exact measurements below. This is my best estimate – remember that it’s a recipe from your leftovers so make use of what’s left!
Ham Pot Pie Recipe:
- Pillsbury Pie Shell (I use the roll out frozen ones)
- Milk 1/2 to 1 Cup
- 1/4 Stick butter
- Swiss Cheese slices or grated
- Leftover Ham chunks
- lima beans (or any veggies leftover from your dinner like celery, carrots, peas etc)
- Carrots (or any veggie leftovers from your Easter meal)
- Potatoes (insides scouped out so leftover bakes potatoes are great)
Throw ham, milk and veggies in pan along with butter and heat approx medium, add potatoes (no skins, insides scouped out). Stir mixture. Milk should all be absorbed by the potatoes and other ingredients. Above is what the mixture should look like before you pour it into the pie shell.
Pour into your pie shell.
Add a thin layer swiss cheese and then add a top to your pot pie (see photo) bake until golden. Top crust later is optional. Enjoy
Be sure to check out my video on 5 Fun Ways to Dye Easter Eggs!
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