Get the Recipe: Ham Pot Pie
Ham is combined with potatoes, broccoli and carrot in a cheesy, creamy sauce and topped with puff pastry. A great use for leftover ham!
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 8x11-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
Tips!
I recommend 2 or 3% milk for the best results.
Serving: 1serving, Calories: 492kcal, Carbohydrates: 37g, Protein: 18g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 62mg, Sodium: 723mg, Potassium: 584mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2390IU, Vitamin C: 39mg, Calcium: 196mg, Iron: 2mg
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