Ham and Potato Pot Pie

This Ham and Potato Pot Pie combines cheesy au gratin potatoes, sweet peas, and smoky ham in a delicious casserole topped with flaky puff pastry.

Try some of our other favorite pot pie recipes like this Chicken Pot Pie, Ham Pot Pie, or Corn Chowder Pot Pie.

Ham and Potato Pot Pie

This recipe is a mashup of some of my favorite cold-weather comfort foods — a pot pie, cheesy au gratin potatoes, and leftover holiday ham! We rolled it all together into one show-stopping recipe that everyone is going to go crazy for!

And while pot pies can often be time consuming and labor intensive to make, this one is relatively quick and easy. Especially if you’ve already got some leftover ham chopped up in the fridge!

Ham and Potato Pot Pie Ingredients

• Yukon gold potatoes. Hands down, our favorite potatoes in this pot pie are Yukon Golds. This variety of potatoes is sweet and buttery and not prone to disintegration as they cook (like some varieties of potatoes). They also have a very delicate/thin skin so they don’t have to be peeled for this recipe.
• Ham. Any leftover ham works great and if you don’t have any, pick up some pre-cubed ham from the store or a ham steak(s) to quickly chop and add in.
• Whole milk. We tried this pot pie with different kinds of milk and didn’t find the consistency to work as nicely with lower fat percentages. The texture wasn’t as thick and creamy. While you can use 1 or 2% with slightly less creamy/thick results, we don’t recommend plant-based alternatives or skim milk in this recipe. On the other end, we also don’t recommend heavy cream which will likely curdle in this recipe. If you are lactose-intolerant, we recommend Lactaid® whole milk  (not sponsored) and lactose-free cheese for this recipe.

Ham and Potato Pot Pie Ingredients, Continued

• Seasonings. A few seasonings go a long way — salt, pepper, chicken bouillon, thyme, garlic powder, and onion powder. Salt slowly and to taste — depending on how salty the ham and Parmesan cheese are, you may want to add less. Taste test the filling before adding it to the pie tin, if you don’t find the flavors “sing,” feel free to add a pinch more salt or even more chicken bouillon.
• Flour and butter. These two ingredients will thicken the filling nicely.
• Frozen peas. We love how the peas complement the ham and potatoes, but if you aren’t a fan of peas, try frozen carrots,  green beans, or even frozen corn instead.
• Cheeses. We use two types of cheeses in this recipe — sharp Cheddar and Parmesan. Both are crucial to a very flavorful Ham and Potato Pot Pie. We recommend sharp or extra-sharp Cheddar, which has a richer and more pungent flavor. The Parmesan cheese adds such a nice savoriness and complementary flavor to the Cheddar.
• Puff pastry dough. More on this ingredient below.

Puff Pastry Dough

• The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store near the frozen breads or desserts. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. We love and recommend Pepperidge Farm® puff pastry sheets (not sponsored).
• There are 2 sheets per package and we only use one for this recipe. Set out one to thaw and then tightly wrap up the other and promptly return it to the freezer.
• Use the leftover puff pastry sheet in this Broccoli Cheddar Pot Pie, or if you’re feeling something sweet, try this Cronut recipe, homemade Toaster Strudels, or Apple Turnovers!
• Brush with an egg wash. Quickly whisk an egg with a fork and brush it generously over the puff pastry to get a beautiful golden-brown crust — yum!
• Don’t forget to vent the pie. Cut a few slits in the top of the puff pastry to let the steam release as the pot pie bakes.

Ham and Potato Pot Pie Recipe Tips

• To peel or not to peel the potatoes? We’ve made this recipe with peeled and unpeeled potatoes — the peels did not make much of a difference when using Yukon gold potatoes (the skin on this type of potato is pretty unnoticeable). I usually leave the skins on the potatoes because I don’t find it worth the trouble to peel them (and they contain additional nutrients). If you are using a different variety of potatoes, you will likely want to peel the potatoes first.
• Thinly slice potatoes with a knife or, for even quicker prep, use a mandolin slicer set at 1/8th-inch thickness.
• Before adding the filling to the pie dish, make sure it is thickened to your desired consistency. The sauce doesn’t thicken much (if at all) once the puff pastry is added on, so if needed, keep cooking the saucy potatoes until you have a nice and creamy consistency you are happy with — it should not be watery or the pot pie will end up watery! On the other end, if it ends up overly thickened, you may want to add a splash more of milk.
• This recipe is aimed at being simple, but the one thing we highly recommend is grating your own cheese. Not only will you get the most accurate measurement (which is especially important with the Parmesan cheese, so your pot pie doesn’t end up too salty or overpowering), but you’ll also ensure a nice and even melt. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly in this recipe.

More comforting meals

• Goulash pasta and ground beef meal
• Chicken Pot Pie Pasta made in ONE pot!
• Ground Beef Ramen with a tasty stir-fry sauce
• Ground Beef Stroganoff over egg noodles
• Chicken Pot Pie Soup with puff pastry “dippers”

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5 from 5 votes

Ham and Potato Pot Pie

By Chelsea Lords

This Ham and Potato Pot Pie combines cheesy au gratin potatoes, sweet peas, and smokey ham in a delicious pot pie topped with flaky puff pastry dough.

Prep Time: 35 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 -8 servings

Ingredients 

USMetric

 

1x2x3x

• ▢ 3 cups thinly sliced Yukon Gold potatoes Note 1
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons flour
• ▢ 1-3/4 cup whole milk
• ▢ 3/4 teaspoon each: onion powder, garlic powder, dried thyme, dried oregano
• ▢ Fine sea salt and pepper
• ▢ 2 cups chopped ham Note 2
• ▢ 1-1/2 cups frozen sweet peas
• ▢ 1 cup freshly grated sharp cheddar cheese
• ▢ 1/2 cup freshly grated Parmesan cheese Note 3
• ▢ 1 frozen puff pastry dough Note 4
• ▢ 1 large egg
• ▢ Optional: fresh thyme

Instructions 

• PREP: Follow package directions to thaw 1 sheet of puff pastry dough. Preheat the oven to 350 degrees F. Generously grease a glass 9- or 10-inch pie pan with nonstick cooking spray and set aside.
  
• POTATOES: Scrub, dry, and thinly slice (1/8th-inch thick) all the potatoes. In a medium-sized pot over medium-high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly add in the milk and whisk until smooth. Allow to slightly thicken, about 2-3 minutes (it will thicken more with potatoes) and then stir in all of the seasonings. (Add salt & pepper to taste; I typically add 1/2 teaspoon of each.) Stir in the sliced potatoes, cover the pot with a lid, and reduce the heat to medium-low. Allow to cook for 10-15 minutes, stirring occasionally, or until potatoes are fork tender (fork pierces through nicely). Stir in the ham and peas to warm through.
  
• ADD CHEESE: Remove pot from heat and add in the sharp Cheddar cheese. Stir gently until melted. Transfer contents of pot into prepared pie pan. Sprinkle Parmesan cheese evenly over top.
  
• BAKE POT PIE: In a small bowl, whisk an egg with a fork until smooth. Using a pastry brush, brush egg wash around the edges of pie pan. Place thawed puff pastry on top of the pie and gently press down around corners. Generously brush the entire puff pastry with egg wash. Use a knife to cut several steam vents in the top. Place pot pie on a baking sheet (in case anything bubbles over) and bake for 35-45 minutes or until puff pastry is deeply golden on top and pot pie is bubbling at the edges. Remove and let stand for 5 minutes before serving.
  
• ENJOY: Cut and serve. Garnish with fresh thyme if desired. Enjoy!
  

Video

Recipe Notes

Note 1: Potatoes: We've made this with peeled and unpeeled potatoes -- didn't make much of a difference IF using Yukon gold potatoes (the peel is so tender/unnoticeable). You can peel if you'd like or save some time and skip the peeling. Thinly slice with a knife or mandolin slicer (1/8th-inch thick) for even quicker prep.

Note 2: Ham: Any leftover holiday ham works great and if you don't have any, use pre-cubed ham from the store or a ham steak(s) to quickly chop and add in.

Note 3: Cheese:  Packaged grated Parmesan is very salty and won't melt as nicely in this recipe. We highly recommend using a block of Parmesan cheese and grating it on the large holes of the grater. Grate a block of sharp Cheddar on the large holes as well; then measure. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but that also keep the cheese from melting smoothly and will cause a greasy pot pie.

Note 4: Puff pastry: The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store, near the frozen bread or desserts. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. We love and recommend Pepperidge Farm puff pastry sheets. There are 2 sheets per package and we only use one for this recipe. Set out one to thaw and then tightly wrap up the other and promptly return it to the freezer.

Note 5: Sauce: Before adding the filling to the pie pan, make sure it is thickened to your desired consistency. The sauce doesn't thicken much (if at all) once the puff pastry is added on, so if needed, keep cooking the saucy potatoes until you have a nice and creamy consistency you are happy with -- it should not be watery or the pot pie will end up watery! On the other end, if it ends up too thick, you may want to add a splash more of milk.

STORAGE: Once baked, this pot pie is best enjoyed promptly. Leftovers store okay, but the puff pastry definitely softens and loses texture. Cover leftovers and keep in the fridge for 3-4 days. Reheat in the oven at 350 degrees F, covered with foil for about 20-25 minutes. To prepare ahead of time, make the filling right up to the point of adding the puff pastry on top; instead, let it cool completely to room temperature. Cover the cooled filling in the pie pan and refrigerate. When ready to assemble, top with thawed puff pastry dough and bake. You may need to add an additional 10-15 minutes added to bake time since the filling is chilled. Cover pot pie with foil if the pastry dough is browning too quickly.

 

Nutrition

Serving: 1serving | Calories: 712kcal | Carbohydrates: 47g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1714mg | Potassium: 655mg | Fiber: 4g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 31mg | Calcium: 558mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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