I was flipping through some old photos on my phone and ran across the ones seen below the recipe. I thought – when did we make this? What is it even? Then it hit me. Omg lol that’s a pot pie! With some fancy dough work on top. I remember we went nuts with that pie, and were testing (again) this lard pie crust from Andrea Chesman. It really is the best pie crust ever. It comes out perfect every single time. And its more than appropriate for this Ham & Cheese Pot Pie. It will also hold up better for a ‘slice’.

For the stock used in the gravy, we used some smoked stock previously made from a smoked meat day here at the farm. Highly recommended to add another layer of hammy-ness to this pie.

If you have leftovers, try a slice/scoop under a fried egg for breakfast.

Ham & Cheese Pot Pie


  • 1 Double Crust Pie Crust (see above)
  • 2 T butter
  • 1/2 c onion, chopped
  • 1 c carrots, chopped 1/2" dice
  • 2 T flour
  • 2 c stock or broth (see above)
  • 2 c potatoes, cubed
  • 2 c cooked ham, cubed
  • 1 c cheddar cheese, shredded
  • 1 egg
  • 1 T water


  • Prepare the pie crusts and line a 9 inch pie plate with the bottom crust. Set aside.
  • Preheat the oven to 350 degrees.
  • Melt the butter in a pot and saute the carrots and onion just until the onions are translucent.
  • Stir in the flour to make a paste.
  • Stir the the broth a little at a time, mixing until smooth after each addition until all the broth is incorporated.
  • Add the potatoes and simmer until the potatoes are cooked through.
  • Add the shredded cheese and ham. Stir until the cheese is melted and blended in. Remove the filling from the heat.
  • Pour the hot filling into the prepared pie crust.
  • Top with a top crust and cut a few slits in the top. Or get real fancy and carve out shapes, make braids, lattice top, or add shapes. As long as there are a few places for steam to escape.
  • In a small bowl, whip the egg and 1 tablespoon of water until completely mixed - no lumps of yolk or white.
  • Brush the finished top with the egg wash. Be sure to fill all crevices and paint it on evenly so there aren't any eggy clumps when it comes out of the oven.
  • Cover the dough rim with strips of foil or a pie crust protector to prevent over browning the edges. Remove for the last 5 mins of the bake.
  • Bake at 350 degrees for 1 hour and 25 minutes or until the crust in lightly browned. Cool for 15 minutes before serving.
  • Cool for 15 minutes before serving.