Easter Ham Pie

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Easter Ham Pie

Yesterday I looked in the freezer and there was some ham chunks that had been leftover from our Easter ham this year. I wanted something different so I thought up this recipe that I have named “Easter Ham Pie”. It is quite simple and made with stuff that you should already have in your pantry.


  • 2 frozen, deep dish pie crusts (or home made if you are feeling ambitious)
  • 4 potatoes, peeled and cut into 1/2 inch cubes
  • 1 cup of cubed ham (precooked)
  • 1 can of cream of chicken soup plus 1 can of milk
  • 2 carrots, sliced or cubed
  • 1/2 cup frozen edamame (soy beans), or green peas
  • 1/4 cup frozen or canned corn (optional)
  • 1 Tablespoon of milk
  • Salt and fresh ground pepper

Put the potatoes and carrots into a medium pan and cover with water.  Add a little salt and boil for about 20 minutes until they are soft but not mushy. Remove from heat and drain off water.

Preheat the oven to 400 degrees.

Take one frozen pie crust and invert it onto wax paper and let thaw at room temperature for 20 minutes (this will be the top crust).  Take the other pie crust and let it thaw at room temperature for 20 minutes (this will be the bottom crust).

When the oven has preheated, place the bottom crust into the oven for about 5 minutes to partially cook it … this will make it so the crust does not get soggy when the filling is put into it.

In a medium bowl mix the cream of chicken soup and milk together.

Add the ham, cooked potatoes and carrots, edamame and corn to the soup mixture. Add salt and fresh ground pepper to taste.

Put all of the pie filling into the bottom crust and then put the top crust on top.  Seal the top to the bottom as best as you can (a little hard to do with that partially cooked bottom). Make about 5 slits in the top of the pie to prevent boiling over.  Place pie onto a baking sheet and put into the hot 400 degree oven.

Bake at 400 for 10 minutes and then reduce heat to 350 and continue to cook for 20 more minutes.  Brush the pie with milk and return the pie to oven for 5-10 minutes until it is golden brown.

Remove the pie from oven and let rest for 15 minutes before serving.

Enjoy as a complete meal!

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Pamela Rose Williams

Pamela Rose Williams is a wife, mother, and grandmother. She and her husband, Dr. Michael L. Williams, have served in Christian ministry since 2001. She has a bachelor's Degree in Christian Education and spends most of her time as a professional editor and writer, working with many Christian authors and artists. Additionally, she works with her husband using their extensive experience in information technology to provide Christ-centered teaching and resources to people all over the world. To learn more about Pamela visit her About page.