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Ham Pot Pie Recipe

Whether it's for a weeknight dinner or entertaining a crowd for brunch, this scrumptious recipe is sure to be a hit with your family and friends!
Course Main Course
Cuisine American
Keyword Ham Pot Pie
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10 servings
Calories 374kcal
Author Ang Paris



  • 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


  • 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.


Tips for Using Wewalka Dough
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 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.
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.
How long does pot pie last in the fridge?
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 9x13 pan and top with the dough.
  • Bake at 425-degrees F for 20-25 minutes until the puff pastry is golden brown.


Serving: 1g | Calories: 374kcal | Carbohydrates: 31g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 629mg | Potassium: 403mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3486IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 3mg