Ham pot pie
Elevate your leftover holiday ham with this delicious Ham Pot Pie recipe. Combining tender chunks of ham with savory vegetables and a creamy sauce, all encased in a flaky puff pastry crust, this dish is the ultimate comfort food. Perfect for a cozy family dinner or a special occasion, this unique twist on pot pie is sure to become a favorite in your household.
This Ham Pot Pie is a delightful way to transform your holiday ham leftovers into a gourmet meal that’s both comforting and satisfying. Enjoy the rich flavors and flaky crust of this classic dish!
Prep time: 20 minutes Cook time: 1 hour
Total time: 1 hour 20 minutes Yields: 3-4 serving
Ingredients
2 tablespoons unsalted butter
½ cup onions diced
¼ cup carrots diced
¼ cup celery diced
1 cup russet potatoes peeled and diced
½ teaspoon garlic powder
1/3 cup all-purpose flour
2 cups low sodium chicken broth
1/4 cup cream
1 cup ham cubed
1 teaspoon thyme fresh/ dried
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
water, or as needed
1/2 cup frozen peas
Salt and pepper to taste
1 pack puff pastry sheet
Directions
Melt butter in a saucepan over medium-high heat, and sauté onions, carrots, and celery until onions turn translucent, approximately 3 to 5 minutes.
Stir in flour and cook until mixture begins to turn a light golden brown, about 2 minutes more. Pour in chicken broth, garlic powder, and potatoes, stirring constantly until mixture thickens.
When the potatoes are just fork-tender, add cream, ham, thyme, black pepper, and cayenne. Stir in a splash of water, and bring mixture to a simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Stir in frozen peas, taste, and adjust seasoning. Remove from heat and let it cool.
On a lightly floured surface, lay the puff pastry sheet and cut circles of pastry about 2 cm larger in diameter than the baking dishes.
Press the pastry sheet firmly into the bottom and sides of the baking dish, trying to maintain an even thickness, and make sure the dough extends up and over the top edge.
Spoon the cooled filling onto the crust. Roll the second pastry sheet out on a floured surface and carefully place over the pie filling.
Fold the excess dough behind the bottom crust then crimp the 2 pie crusts together to seal. For a decorative crimp, press the tines of a fork around the crust edges; this will also help to seal edges firmly.
Whisk egg and the 1 teaspoon water together in a small bowl to make egg wash. Lightly brush the top layer of the pie.
Make a hole in the center with the tip of a knife to vent steam.
Preheat the oven to 400 degrees F (200 degrees C).
Place the baking tray in the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and has risen, and the filling is bubbling within. (If the puff pastry is deflating upon removal from the oven, it might need to be baked for a little longer.)
Let cool slightly before serving.
