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This Ham Pot Pie made with puff pastry is a fantastic way to use up your leftover holiday ham. This savory dish is full of ham, potatoes, corn, peas, and gravy.
One of the great things about these types of recipes is that you can use up all of your leftovers and there is no wrong or right combination. Just throw everything together.
If you like recipes that use leftover ham, check out our recipe for Scalloped Potatoes and Ham. Quick, easy, and a classic holiday dish that's really perfect anytime of year.
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🥘Ingredients
- Puff Pastry
- Ham
- Corn
- Peas
- Potato Au Gratin
- Gravy
- Flour
- Egg
- Water
See recipe card for quantities.
🔪Instructions
Putting all of the leftovers into the skillet.
Rolling out the puff pastry.
Cutting out the shapes.
Ingredients warmed up.
🧾Substitutions
- Scalloped potatoes - you can use these as well.
- Potatoes - any cooked diced potatoes will work.
- Chicken stock - you can add this instead of the gravy.
- Frozen vegetables - these work in place of leftover veggies.
- Flour - feel free to sub cornstarch or gluten-free flour.
📖Variations
- Green beans - this is also a great way to use them out of the garden or if you have leftovers.
- Shredded cheese - feel free to add this for extra cheesy goodness.
- Biscuits - if a "crust" isn't really your thing, just top with a biscuit, either homeemade or canned.
- Pasties - these "Pot pies without a pot" are Michigan Staples.
- Chicken Pot Pie - switch out the ham with chicken.
- Green Bean Casserole - you can use this in this recipe too.
- Pie crust - instead of the puff pastry, you can use pie crusts.
- Broccoli - you can definitely add this in as one of your vegetables.
🍽Equipment
- cookie cutter - if needed to cut out shape
- large skillet
- knife
- measuring cups
- ramekins or soup bowls
- spatula
- whisk or fork
- small bowl
- pastry brush
- wooden spoon
🥫Storage
Refrigerator: This will last in an airtight container for up anywhere from 3 to 5 days.
Freezer: I do not suggest it since you will be using leftovers to begin with.
Reheat: It's best to reheat this in the oven and not the microwave. Just preheat the oven to 350 and place the ramekins on a baking sheet and place in the oven. Set the timer for 15 minutes. You will want to start checking the crust at 10 minutes so you can ensure it's not burning.
Make ahead: If you are making this ahead of time, assemble everything together BUT do not get the puff pastry ready until you are ready to use it.
🔎Top tips
- Add in enough time to let the puff pastry come to room temp. This will take approximately 40 minutes.
- If you add too much egg wash to the puff pastry, it will not rise correctly.
- You need to make a slit on the top of the crust after you assemble it so the steam can escape.
- Always keep an eye on your baked goods. All oven temps vary.
- While unrolling the pastry, if it cracks, just tab your finger into a small amount of water and dab along the crack.
❔FAQ
From what we could find, the first mention of these types of pies, which were referred to as "chicken pies" was in 1796. The first "chicken" pot pie was in 1877.
They have been referred to as "Chicken pies", "Sea pies", and "Pasties". Pasties are a Michigan favorite and are also known as the "Pot pie without a pot".
📚History About the Recipe
Pot pies have been around for centuries. The first recorded "chicken pot pie" was in 1877.
The Pennsylvania Dutch residents that resided in Southeastern Pennsylvania are believed to be the creators of this dish. They invented it to use up leftovers. Their different ingredient is noodles.
Ham Pot Pie
Equipment
- measuring cups
- oven-safe ramekins or soup bowls
- knife
- cutting board
- large skillet
- whisk or fork
- small bowl
- pastry brush
- wooden spoon
Ingredients
- 1 sheet puff pastry thawed up to 40 minutes
- 1 ½ cups leftover ham or other meat diced
- ½ cup peas
- ½ cup corn
- 1 ½ cups potatoes either Potato Au Gratin, Scalloped Potatoes
- ¼ cup all-purpose flour
- ¼ cup gravy
- 1 teaspoon water
- 1 large egg
Instructions
- Pre-thaw the puff pastry on the counter for 40 minutes prior to making this recipe.
- Preheat your oven to 400° degrees.
- Add the ham pieces, potatoes, peas, and corn (or other leftovers) into a large skillet.
- Stir everything together. Slowly add the gravy in until you achieve the thickness you are looking for. Then set aside.
- Lightly flour a clean surface for your puff pastry and lay it flat.
- Either using a cookie cutter or the bottom part of your soup bowl, cut out a circle shape slightly larger than what the size of your ramekin or soup bowl is. You can also use a basic square shape. You may need to roll the pastry out a bit.
- Spoon your mixture into the soup bowl.
- Make the egg wash by whisking together one egg and a teaspoon of water. Then brush that onto the rim of your ramekin. Then add the puff pastry on top. Then brush the top with the egg wash.
- Cut a small "x" into the puff pastry so the steam can release.
- Bake for 30 minutes or until the top is a nice golden brown.
- Once it's done, remove it from the oven. Let it cool slightly then serve.
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