OLD FASHIONED HAM AND EGG PIE RECIPE
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Old Fashioned Ham and Egg Pie recipe, this casserole combines ham and eggs and a creamy sauce with the most buttery biscuit topping.
Serve this with green beans and another old-fashioned recipe for dessert, Old School Butter Pound Cake.
Pin this to your dinner board.
Old-fashioned Ham and Egg Pie
Frankly, I had forgotten about Ham Pie until someone mentioned Ham Pie on Facebook. I only remember a great aunt making this recipe but I recall how much I enjoyed it even at a very young age.
What is Old Fashioned Ham and Egg Pie recipe?
Ham and Egg Pie is a savory pie or casserole. It has a creamy filling with ham and boiled eggs and a buttery, golden biscuit topping.
Ham Pie is a combination of chicken and dumplings and chicken pot pie…. except with ham and no vegetables. (That makes complete sense, right? 😅) …. Ok, really, all you need to know is it’s a wonderfully delicious recipe. It’s very simple to make like most ‘old-fashioned’ recipes are.
Ingredients for your Old-fashioned Ham and Egg Pie
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Ham.
- Eggs.
- Whole milk.
- Cream of chicken. I highly recommend low sodium.
- Ground black pepper.
- Self-rising flour. *Or equivalent.
- Solid vegetable shortening. I always use the Crisco brand.
- Buttermilk.
- Butter.
Substitutions and additions
Of course, you can add vegetables and make this casserole a complete meal. Add a cup of frozen mixed peas, carrots, corn, and green beans or a cup of pre-cooked, diced Yukon gold potatoes. Of course, diced onions always add flavor.
You can certainly omit the boiled eggs if you’re not an egg fan.
Substitute for Cream of Chicken Soup
Cream of chicken or mushroom soup is a convenient product. However, it also has a lot of sodium. You can make this instead of using the cream of chicken soup in recipes. One recipe of this substitute equals one can of cream of chicken soup.
- 3 tablespoons butter
- ¼ cup onions diced
- 3 tablespoons all-purpose flour
- 1 and ½ cups chicken broth
- 1 cup whole milk
- 1 and ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- In a large pot over medium heat, add the
butter and melt. Add the diced onion to the melted butter and cook until translucent about 5 minutes. - Add the flour. Stir and cook for about 1 minute.
- Whisk in the chicken broth and milk and slowly bring to a boil. Reduce heat to simmer and simmer until the mixture thickens slightly. This will take 4 to 5 minutes. Whisk frequently.
*How do I convert all-purpose flour to self-rising flour?
The formula for substituting all-purpose flour for self-rising flour is: For every cup of self–rising flour called for in your recipe, measure out 1 level cup of all-purpose flour. Add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whisk to combine.
You’ll love these old-fashioned Southern recipes too
- Tomato Dumplings – fluffy dumplings in tomato sauce
- Southern Blueberry Dessert Dumplings – dumplings in a sweet blueberry sauce
- Southern Tomato Pie – savory pie with tomato slices and cheese
- Beef Vegetable Soup – hearty soup with steak and vegetables in a tomato broth
I use my Le Creuset 5-quart Braiser pan for this recipe. This way I can start it on the stovetop and finish it in the oven. If you don’t have a pan that goes from stovetop to oven, simply pour the ham mixture into an oven-safe casserole dish, top it with biscuits and place it in the oven.
You also need a knife, bowl, small saucepan, biscuit cutter, measuring cups and spoons, liquid measuring cup, and a large spoon for this recipe.
OLD-FASHIONED HAM AND EGG PIE
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Save To Your Recipe BoxIngredients
- 3 cups ham cubed
- 4 large eggs boiled and diced
- 1 cup whole milk
- 10.5 ounces low-sodium cream of chicken soup *see post for substitute
- 1 soup can water
- 1 cup low-sodium chicken stock
- ½ teaspoon ground black pepper
Biscuit dough
- 3 cups self-rising flour
- ½ cup solid vegetable shortening
- 1 and ¼ cup buttermilk
- ¼ cup butter melted
Instructions
- Preheat your oven to 400°F.
- Dice ham and cook it in a large pan until tender. (It will be super convenient if this pan can also go into the oven.)
- Boil eggs then slice or chop.
- While the ham and the eggs are cooking make the dough. Make them exactly like you do biscuits. Cut the shortening into the flour, add the buttermilk, combine, dump onto a floured surface and cut into biscuits. Save those pieces between your cutter, we'll drop those in like dumplings.
- When the ham is tender leave the liquid that cooked out of the ham in the pan, and add milk, cream of chicken soup, water, chicken stock (broth), and black pepper. Stir to combine. Add the eggs and gently still them in being careful not to break them apart. Bring to a low boil.
- Drop the biscuit pieces into the boiling pan. Simmer for about 5 minutes. Turn the stove off and place the biscuits on top of the mixture.
- Bake at 400°F for 25 to 30 minutes or until the biscuits are brown and the filling is bubbly.