This ham pot pie combines potatoes, broccoli, and carrots, all in a cheesy, creamy sauce and topped with puff pastry. A great use for leftover ham!
This ham pot pie is the perfect use for leftover ham! It’s also a great all-in-one dinner as it’s chock-full of vegetables. The lightly cheesy, creamy sauce brings it all together, and the golden puff pastry tops it all off.
Ingredients and substitutions
A few notes about the key ingredients …
Ham – This ham pot pie is the perfect use for leftover ham. If you don’t have leftovers, you can always pick up a ham steak and cube it up to use.
Carrots – I find that carrots can take a long time to cook to tenderness, so I opted to shred the carrots here. They cook quickly and still add nice colour and flavour to the dish.
Potatoes – Opt for baking potatoes such as Russet for the best results. They will soften quickly and help to create a creamy sauce. If you only have yellow potatoes, you can use them, though they will take longer to soften. Be sure to test them to be sure they are tender, as they won’t soften much more in the oven.
Cheese – I’ve added Gruyere cheese to the cream sauce, but cheddar would also be nice here.
Puff pastry – You’ll need enough thawed puff pastry to cover the top of the pie. You can lay it as a sheet or cut it up into pieces as I have done here.
How to make ham pot pie
- Start the filling by melting the butter and then adding the flour to make a roux. Cook the roux for about a minute.
- Add the milk to the pot.
- Add the cubed potatoes.
- Add the shredded carrots.
- Add the cubed ham and chopped broccoli to the pot.
- Simmer the filling for 15-20 minutes or until the sauce thickens and the potatoes are soft.
- Finish the filling with a bit of cheese.
- Place the filling into the baking dish and refrigerate until cooled before topping.
- Place the puff pastry on top of the chilled filling and brush with an egg wash before baking.
Recipe tips!
- Be sure to cool the filling before placing the puff pastry on top. If the filling is warm, the puff pastry will become gummy underneath from the heat.
- I’ve used an 8×11-inch baking dish here. Any similar size square, rectangular or round would be fine.
Making ahead, storing and freezing
This pot pie will be at its best freshly baked, as the puff pastry will be lovely and crispy. If you absolutely need to make it ahead, you can assemble the pie and refrigerate it, then bake later. Allow extra oven time if it is cold going into the oven.
Store leftovers in the fridge for 2-3 days.
Freezing isn’t recommended as the creamy sauce may change in texture from the freeze/thaw.
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Get the Recipe: Ham Pot Pie
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk , plus more if needed
- 1 cup chicken broth , plus more if needed
- 2 cups cooked ham, cubed
- 2 cups broccoli florets , chopped
- 2 cups Russet (baking) potato , cubed
- 1/2 cup carrot, shredded
- 1/2 teaspoon dry mustard
- 1/2 cup Gruyere or old cheddar cheese, well-packed
- Salt pepper, as needed
- 1 sheet puff pastry, thawed
Instructions
- Start the filling by melting the butter in a large pot on the stovetop over medium heat. Add the flour and cook, stirring constantly, for about 1 minute. Add the milk and chicken broth to the pot and stir together well.
- Tip! The ham will add salt to the filling as it simmers with the sauce, so hold off on additional salt until the end of simmering and add more only if needed.
- Add the ham, potatoes, broccoli and carrot to the pot. Stir in the dry mustard. Bring the mixture to a boil over medium heat, then lower the heat under the pot to medium-low (or a bit lower) to maintain a gentle simmer. Simmer for 15-20 minutes, stirring regularly, until the sauce thickens and the potatoes are tender. If the mixture is too thick, add additional milk or chicken broth to thin it as needed. Stir in the cheese until melted. Taste the filling and add additional salt if needed, and lots of freshly ground pepper.
- Spoon the filling into an 8×11-inch (or similar-sized) baking dish and then place into the fridge to cool before topping with the puff pastry, about 30-40 minutes.
- Preheat the oven to 400F (non-convection/not fan-assisted).
- Place the thawed puff pastry on top of the chilled filling. You can lay it on top in one sheet or cut it up into pieces. In a small bowl, use a fork to beat the egg yolk with a splash of cold water. Use a pastry brush to brush the egg wash onto the puff pastry.
- Bake the pot pie for about 30 minutes, or until the filling is bubbly
- Tip! You can assemble the pie ahead and refrigerate it to bake later. Do the egg wash just before baking, and allow extra oven time if cold from the fridge. You may need to watch the colour of the puff pastry near the end of baking. If it it's getting too dark, lay a sheet of aluminum foil loosely over the top to prevent over-browning.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Truly a delicious meal. I used a honey makes ham leftover which was great. Would imagine a salty ham would kick it up a notch. Definitely worth the time to prepare.
So pleased you enjoyed it, Michael :) Thanks so much!