If you loved my Homemade Beef Pot Pie recipe, you have to try this one too! Ham Pot Pie Recipe is a fantastic make-ahead recipe with a rich filling of tender potatoes, gooey cheddar, and ham. Add in your favorite vegetables like corn, carrots, or broccoli to taste and this is a yummy way to use leftover ham!
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When it comes to comfort food, I am a sucker for pot pie. There's something about tender vegetables in a savory sauce and flaky pie crust or puff pastry that is so homey and fulfilling!
I grew up eating my Mom's Chicken Pot Pie and it was always perfection. In fact, for years I wouldn't even try to make this recipe because Mom's was always better! Now I have experimented with all kinds of pot pie recipes (with this Beef Pot Pie being one of our family favorites) and pot pies really are just such a great way to use up leftovers.
Speaking of leftovers, if you have ham leftover from Easter, you're going to love how easy it is to turn into this amazing ham pot pie! I used potatoes, carrots and frozen corn and peas to put together this hearty meal. You can use a ham steak, too.
Ingredients
- ham
- sweet onion
- garlic
- golden potatoes
- carrots
- butter
- tarragon OR thyme
- all-purpose flour
- chicken stock
- milk
- corn, peas or other veggies
- cheddar cheese
- Puff Pastry
This is meant to be a brief overview of the easy ham pot pie recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
Instructions
- Preheat the oven to 425-degrees F and butter a 9x13 baking dish.
- Peel and dice the potatoes and carrots.
- Boil the potatoes and carrots for 5-8 minutes. Drain and set aside.
- In a large skillet, melt the butter, and cook the onions and garlic until tender.
- After that, whisk in the flour.
- Continue whisking as you add the chicken stock and milk to make the roux.
- Season the mixture with salt, pepper and tarragon OR thyme.
- Mix all the vegetables and ham into the roux. Taste for seasoning.
- Pour half of the ham pot pie filling into the bottom of the buttered baking dish.
- Sprinkle half the cheddar cheese on top.
- Add the rest of the filling and top with the remaining cheese.
- Unroll the puff pastry on top of the filling and tuck the edges until.
- Bake for 20-25 minutes until the puff pastry is golden brown and the filling is hot and bubbly.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about making pot pies with ham and puff pastry.
If you're making this pie using leftover freshly cooked ham, do so within 3-4 days.
You might like to check out this food safety chart from the FDA with helpful info about leftover cooked meats.
Leftover ham pot pie will last in the refrigerator for 3-5 days.
Microwaving the pot pie will result in soggy dough. Instead, follow these steps:
1. Preheat oven to 300-degrees F.
2. Cover the edges of the pot pie with foil to avoid burning crust.
3. Cook for 15 minutes, then rotate the pie.
4. Allow the pie to cook an additional 15 minutes or until heated through.
The best way to make this recipe ahead of time is to prepare the filling but not assemble the dish until you are ready to bake it.
1. Place the cooked and cooled creamy filling into a resealable freezer bag (don’t forget to label it!)
2. The day before you want to make the pie, take the filling out of the freezer and place it into the refrigerator.
3. Add the filling to the 9x13 pan and top with the dough.
4. Bake at 425-degrees F for 20-25 minutes until the puff pastry is golden brown.
Uncooked puff pastry dough will last 2-3 days in the refrigerator.
Puff pastry is a really simple dough that is stretched and folded to form many layers. When the dough bakes, the layers puff up as moisture in the dough turns into steam giving it that amazing flaky texture everyone loves.
🍴 Serving Suggestions
Not only is this a great weeknight recipe, but it's also really great for brunch - especially since it will feed 9-12 people! It's definitely going to be a new family favorite!
Serve along with Buttery Dinner Rolls or Butter Swim Biscuits for a hearty meal. Or pair with a light Fruit Salad with Orange Juice Dressing.
📖 Variations
We recommend that you try our amazing ham pie for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Use frozen vegetables or substitute with your family favorites like green beans, pearl onions,
- Instead of puff pastry, use homemade or store-bought pie crust and make a traditional double crust pie using a 9-inch pie plate.
- Garnish with fresh herbs or green onions.
😋 Similar Recipes
Next time, try one of these delicious recipes:
> PIN FOR LATER <
📋 Ham Pot Pie
Not ready to make this delicious pot pie recipe yet? Don’t forget to pin the recipe for later!
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Ham Pot Pie Recipe
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Equipment
- Mixing Bowls
Ingredients
- 2 ½ cups ham cubed
- ⅔ cup sweet onion diced
- 1 clove garlic minced
- 2-3 cups golden potatoes chopped
- 3 large carrots chopped
- ½ cup butter
- 1 teaspoon tarragon OR thyme
- ½ cup all-purpose flour
- 1 ½ cups chicken stock
- 1 cup milk
- 1 cup corn peas or other veggies
- ½ cup cheddar cheese
- 1 Puff Pastry
Instructions
- Preheat the oven to 425-degrees F and butter a 9×13 baking dish.
- Peel and dice the potatoes and carrots.
- Boil the potatoes and carrots for 5-8 minutes. Drain and set aside.
- In a large skillet, melt the butter, and cook the onions and garlic until tender.
- After that, whisk in the flour.
- Continue whisking as you add the chicken stock and milk to make the roux.
- Season the mixture with salt, pepper and tarragon OR thyme.
- Mix all the vegetables and ham into the roux. Taste for seasoning.
- Pour half of the ham pot pie filling into the bottom of the buttered baking dish.
- Sprinkle half the cheddar cheese on top.
- Add the rest of the filling and top with the remaining cheese.
- Unroll the puff pastry on top of the filling and tuck the edges until.
- Bake for 20-25 minutes until the puff pastry is golden brown and the filling is hot and bubbly.
Notes
- Preheat oven to 300-degrees F.
- Cover the edges of the pot pie with foil to avoid burning crust.
- Cook for 15 minutes, then rotate the pie.
- Allow the pie to cook an additional 15 minutes or until heated through.
- Place the cooked and cooled filling into a resealable freezer bag (don’t forget to label it!)
- The day before you want to make the pie, take the filling out of the freezer and place it into the refrigerator.
- Add the filling to the 9x13 pan and top with the dough.
- Bake at 425-degrees F for 20-25 minutes until the puff pastry is golden brown.
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
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Dana Rodriguez says
This looks really delicious. I love Wewalkadough. It is the best brand I have ever tried.Thanks for the recipe! I pinned it 🙂
Wendy says
This looks absolutely amazing! I have never heard of this brand and need to look for it.
Ang Paris says
Thanks for stopping by Wendy! It's normally in the refridgerated section and SO good. I love that you don't have to wait for it to thaw out!
Kacey says
Ohh man! YESSS this looks so good and is such a great idea. I honestly never would have thought of ham in a pie like this and we LOVE Wewalka Puff Pastry! I am serious that I bought SIX this morning and had two in the fridge still. I wish I could add a picture of them all perfectly lined up to prove it! haha
Ashley @SimplyDesigning says
This looks really yummy!!
Stacy Risenmay says
I love pot pie! This looks amazing 🙂
F. J. says
I made this with leftover ham but I used puff pastry on top instead of pie crust. It was very good and there were no leftovers. Will make again.