dinner · entree · one pan

Skillet Ham Pot Pie

This is it.

This is my final recipe with that petite ham I bought a month ago.

I truly used that ham as efficiently as possible. A handful of dinner recipes, a side dish, and sliced up for sandwiches. It was probably the best $18 I’ve ever spent at the grocery store.

I’m pretty hammed out right now and probably won’t eat ham again for a while. However, if there’s one recipe I’d make again out of all the ham recipes I made, it would be this one.

This pot pie has everything in it: ham, mixed veggies, potatoes. It’s easy to assemble and tastes incredibly good to boot. I craved it for dinner this whole week. The sauce is thick and savory and so much better than those frozen pot pies you get at the grocery store.

The top crust is simple: a can and a half of crescent rolls! No rolling out or kneading a dough here. Just tear off sheets of the crescent roll dough and place on top of your skillet pot pie.

This recipe could be the easiest way to make your own pot pie. It’s all in one skillet (except for boiling the potatoes, but let’s not talk about that) and it’s really easy to whip together for a weeknight dinner.

Enjoy!

Skillet Ham Pot Pie

  • Servings: 4-6
  • Difficulty: Easy
  • Print

An easy, all-in-one skillet pot pie recipe with ham, vegetables, potatoes and a flaky crescent roll crust.

Ingredients

  • 2 cups diced, cooked ham
  • 3-4 Russet potatoes, peeled and cut into small cubes
  • 1/2 yellow onion, diced
  • 3 TBS. butter
  • 1 package frozen mixed vegetables (corn, green beans, carrots and peas)
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 2 tsp. thyme
  • 1 tsp. garlic powder
  • salt & pepper
  • 1 1/2 cans crescent roll dough

Directions

  1. Heat a large pot of water to a boil. Add potatoes and boil until slightly tender, about 4-5 minutes. Drain and set aside.
  2. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon oil over medium high heat. Add onion and cook until translucent, about 3-4 minutes. Stir in remaining tablespoons butter.
  3. Stir in flour. Add milk, thyme, garlic powder, salt and pepper and stir constantly until thickened, about 4-5 minutes. Stir in cooked potatoes, ham and frozen vegetables. Remove from heat.
  4. Tear crescent roll dough into pieces and cover entire top of pot pie with crescent roll dough.
  5. Preheat oven to 350 degrees. Bake pot pie for 35-40 minutes until top dough is golden brown and mixture underneath is hot and bubbly.

Step-By-Step Instructions

Heat a large pot of water to a boil. Add potatoes and boil until slightly tender, about 4-5 minutes. Drain and set aside. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon oil over medium high heat.

Add onion and cook until translucent, about 3-4 minutes. Stir remaining butter. Stir in flour.

Add milk, thyme, garlic powder, salt and pepper and stir constantly until thickened, about 4-5 minutes.

Stir in cooked potatoes, ham and frozen vegetables. Remove from heat.

Tear crescent roll dough into pieces and cover entire top of pot pie with crescent roll dough.

Preheat oven to 350 degrees.

Bake pot pie for 35-40 minutes until top dough is golden brown and mixture underneath is hot and bubbly.

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