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Home » Dinner » Ham Pot Pie

Ham Pot Pie

Published: Mar 7, 2021 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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1 hour 13 minutes 5 Comments

Make a super simple flaky and buttery ham pot pie with puff pastry! You can use your holiday leftovers or grab some ham from the deli for a delicious dinner.

A slice of ham pot pie on a plate

I’ve always loved a creamy and delicious pot pie. It’s such a great way to use up leftover chicken, turkey or ham–it’s become a winter staple in our house.

Plus, my trick of using puff pastry for the pie crust makes it fast enough for a weeknight (just remember to thaw it in the fridge the night before). You can also make your own pastry dough for the crust if that’s your preference.

I keep the ingredients in my pot pie straightforward and classic. It starts with a mirepoix; a combination of onion, carrots and celery. Then I make a roux, which results in a creamy filling. I also like to add peas, and of course the cubed ham.

How to thicken the filling

I always use a roux to thicken the filling in any kind of pot pie. A roux is a combination of fat and flour. For this recipe, we’re using butter as the fat, and in this particular roux we’re using more flour than butter (3 tbsp of butter and 4 tbsp of flour).

You may feel like the filling is super thick before it goes into the oven, but don’t worry, that is exactly what we’re going for. The filling will loosen as the pie bakes.

Closeup of pot pie on a plate

This is a riff on my turkey pot pie, with a few updates because ham and turkey are totally different ingredients, with very different flavours. Plus, I keep this on the lighter side by using a combination of chicken broth and milk (instead of half and half) to make the filling.

Can I make this recipe ahead of time?

Absolutely. This is one of my go-to dishes to prep ahead of time. Simply make the recipe up until the point of putting it in the oven. Cover with foil and it will keep in your fridge for three days before baking.

Can prep and then freeze this recipe?

I haven’t tried freezing this, but if I were making this to freeze, I would just prep the filling and freeze it. When I was ready to bake it, I would thaw the filling and the puff pastry at the same time and simply assemble it.

That’s what makes this such an easy recipe for batch cooking, just double the filling and keep it in the freezer. You’ll thank yourself during a busy week!

Close up of pot pie with filling on a plate.

What else can I do with leftover ham?

When you have leftover ham in the fridge, you usually have a lot. Ham pot pie is just one of the recipes you can make, I also love a French inspired lentil and ham soup or pineapple and ham fried rice.

If you’re looking for more comfort food recipes, I love a classic shepherd’s pie (using ground lamb).

A slice of ham pot pie on a plate

Ham Pot Pie

Author: Louisa Clements
4.84 from 6 votes
A super simple flaky and buttery ham pot pie with puff pastry! You can use your holiday leftovers or grab some ham from the deli for a delicious weeknight dinner.
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Prep: 15 minutes
Cook: 58 minutes
Total: 1 hour 13 minutes
servings icon
Servings: 4

Ingredients

  • 1 ½ cups cubed cooked ham, smoked ham or leftover ham will work
  • 4 tbsp butter, divided
  • 1 onion, diced
  • 2 carrots, diced
  • 1 rib celery, diced
  • ½ cup frozen peas
  • ½ tsp salt, divided
  • 4 tbsp flour
  • 1 cup low-sodium chicken broth
  • 1 cup 2% milk
  • 1 tsp dried thyme
  • 1 sheet frozen puff pastry, thawed

Instructions

  • Preheat oven to 375F. Place cubed ham in a standard sized pie plate and set aside.
  • Heat 1 tbsp of butter in a medium saute pan over medium heat. Add onion, carrots and celery. Cook for 3 minutes. Add peas and ¼ tsp salt. Cook for another minute until peas have thawed and turned bright green. Add the vegetables to ham in pie plate and wipe saute pan clean and return to stove.
  • Add remaining butter and melt. Add flour in one addition, whisking constantly. Cook roux until smooth, about 2 minutes. It's ok if the flour browns slightly. Whisking constantly, add broth in two additions. Once incorporated, add milk. Cook liquid for 6-7 minutes, whisking constantly until it is very thick. Stir in dried thyme and remaining salt.
  • Pour liquid over top ham and vegetables in pie plate. Stir to combine. Working quickly, Cover with puff pastry, trim edges and cut some slits in the top to allow steam to release. The puff pastry will soften quickly, press edges to side of pie plate and crimp, if desired.
  • Bake in the centre of the oven for 40-45 minutes. Check halfway through and Cover with foil if browning too quickly.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner, Dinner Recipes
Nutrition Facts
Ham Pot Pie
Amount Per Serving
Calories 590 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 14g88%
Trans Fat 1g
Cholesterol 58mg19%
Sodium 1177mg51%
Potassium 392mg11%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 8g9%
Protein 18g36%
Vitamin A 5700IU114%
Vitamin C 12mg15%
Calcium 114mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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Comments

  1. Louis

    January 21, 2022 at 3:53 pm

    A wonderful dish on a cold winter day!

    5 stars

    Reply
  2. Allison Ryder-Holtz

    December 26, 2021 at 11:54 pm

    I like pastry on the bottom of a pot pie as well as the top. Can I put a sheet of the puff pastry on the bottom before adding the ingredients and baking?
    Reply
    • Louisa Clements

      December 28, 2021 at 1:25 pm

      Hi Allison, I wouldn't recommend using puff pastry on the bottom as it will become soggy. If you want to have pastry on the bottom, I would either use a homemade pie crust, or use store bought for the bottom and then puff pastry on the top. I hope you enjoy!
      Reply
      • Allison Ryder-Holtz

        December 28, 2021 at 4:43 pm

        Thank you, Lou! I'll have to try this when I can get to a store to get both the puff pastry AND a bottom crust! I just moved to a small place and just no counter space to roll out a crust that I have made! Heck, I have to buy a cutting board that will fit across my kitchen sink just so I can have more counter space haha. I'll let you know how this turns out when I make it and thank you again for the reply. Alli
        Reply
  3. Shirley Clements

    July 13, 2021 at 11:15 pm

    Living Lou’s Ham Pot Pie looks & sounds sooo yummy! I must pick up the ingredients & make it very soon!
    Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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