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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!
This post has been sponsored by Wewalka, however, as always, all opinions are my own. #ad #wewalka #bakeitbetter
Table of contents
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 love how easy it is 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.
Ham Pie Ingredient List
- ham
- sweet onion
- garlic
- golden potatoes
- carrots
- butter
- tarragon OR thyme
- all-purpose flour
- chicken stock
- milk
- corn, peas or other veggies
- cheddar cheese
- Wewalka Puff Pastry
How to Make Ham Pot Pie
For the full printable recipe with ingredient amounts, step-by-step instructions and tips, please scroll down to the Recipe Card below.
- 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. (There’s no waiting for your puff pastry to thaw and no need for flour or a rolling pin when you use Wewalka Puff Pastry. This is another reason I love it!)
- Bake for 20-25 minutes until the puff pastry is golden brown and the filling is hot and bubbly.
Puff Pastry FAQ
Here are some frequently asked questions about puff pastry:
How long does puff pastry last?
Uncooked puff pastry dough will last 2-3 days in the refrigerator. Wewalka recommends that you do not freeze their products before or after baking.
What makes puff pastry puff?
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.
What is the best puff pastry brand?
My favorite brand of puff pastry dough – hands down – is Wewalka Puff Pastry, which you can find in the refrigerator section of your local grocery store. It is made in the European bakery tradition with unbleached flour and pure wheat flour.
Tips for Using Wewalka Dough
Wewalka uses premium quality ingredients. You can learn more about the brand and their products here:
Wewalka Dough comes rolled with parchment paper which makes it super simple to handle. Here are some tips for working with puff pastry dough.
- Keep the dough cool. Don’t let the dough sit on the countertop for too long; handling it is much easier right out of the refrigerator.
- Use the parchment paper. Unroll and keep the dough on the parchment paper while filling, sealing and baking.
- Got 10 extra minutes? For an extra puffy, flaky puff pastry crust, pop the baking dish into the refrigerator for 10-15 minutes before baking. This step is optional, so don’t stress if you’re in a rush.
Pot Pie FAQ
Here are some frequently asked questions about ham pot pie:
How long will pot pie last in the refrigerator?
Leftover ham pot pie will last in the refrigerator for 3-5 days.
How do you reheat a pot pie?
Microwaving the pot pie will result in soggy dough. Instead, follow these steps:
- 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.
How do you make this recipe ahead?
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.
- 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 9×13 pan and top with the dough.
- Bake at 425-degrees F for 20-25 minutes until the puff pastry is golden brown.
Not only is this a great weeknight recipe, but it’s also really great for brunch – especially since it will feed 9-12 people!
Ham Pot Pie Recipe
> PIN FOR LATER <
Not ready to make it yet? Don’t forget to pin this 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
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- 9×13 Baking dish
- Skillet
- Mixing Bowls
Ingredients
- 2 1/2 cups ham cubed
- 2/3 cup sweet onion diced
- 1 clove garlic minced
- 2-3 cups golden potatoes chopped
- 3 large carrots chopped
- 1/2 cup butter
- 1 teaspoon tarragon OR thyme
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 cup milk
- 1 cup corn peas or other veggies
- 1/2 cup cheddar cheese
- 1 Wewalka 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. (There’s no waiting for your puff pastry to thaw and no need for flour or a rolling pin when you use Wewalka Puff Pastry. This is another reason I love it!)
- Bake for 20-25 minutes until the puff pastry is golden brown and the filling is hot and bubbly.
Notes
- Keep the dough cool. Don’t let the dough sit on the countertop for too long; handling it is much easier right out of the refrigerator.
- Use the parchment paper. Unroll and keep the dough on the parchment paper if you want to cut out shapes. Then place the puff pastry onto the filling and peel away the parachment paper.
- Got 10 extra minutes? For an extra puffy, flaky puff pastry crust, pop the baking dish into the refrigerator for 10-15 minutes before baking. This step is optional, so don’t stress if you’re in a rush.
- 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 9×13 pan and top with the dough.
- Bake at 425-degrees F for 20-25 minutes until the puff pastry is golden brown.
This looks really delicious. I love Wewalkadough. It is the best brand I have ever tried.Thanks for the recipe! I pinned it 🙂
This looks absolutely amazing! I have never heard of this brand and need to look for it.
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!
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
This looks really yummy!!