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

Cook Time 25

Total Time 55

Servings servings

Calories 374kcal

Preheat the oven to 425-degrees F and butter a 9×13 baking dish.
Peel and dice the potatoes and carrots.
2-3 cups golden potatoes chopped, 3 large carrots chopped
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.
⅔ cup sweet onion diced, ½ cup butter, 1 clove garlic minced
After that, whisk in the flour.
½ cup all-purpose flour
Continue whisking as you add the chicken stock and milk to make the roux.
1½ cup chicken stock, 1 cup milk
Season the mixture with salt, pepper and tarragon OR thyme.
1 teaspoon tarragon OR thyme, Salt and Pepper
Mix all the vegetables and ham into the roux. Taste for seasoning.
2 ½ cups ham cubed, 1 cup corn
Pour half of the ham pot pie filling into the bottom of the buttered baking dish.
Sprinkle half the cheddar cheese on top.
½ cup cheddar cheese
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.
1 Puff Pastry
Bake for 20-25 minutes until the puff pastry is golden brown and the filling is hot and bubbly.

How long does puff pastry last?

Uncooked puff pastry dough will last 2-3 days in the refrigerator.

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:

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.