Ham Pot Pie
Ham Pot Pie is the ultimate comfort food, with ham and veggies cooked in a savoury creamy sauce. The perfect way to use up leftover Christmas Ham.
Why This Recipe Works
- Waste not want not, a lovely way to enjoy leftover ham
- Easy to make
- Simple ingredients
Ingredients you will need
- Olive oil
- Onion
- Carrot
- Corn kernels
- Christmas ham
- Zucchini
- Chicken broth or stock
- Mustard
- Sour cream
- Puff pastry
- Salt and pepper
Ingredient Notes and Substitutes
- Onion: This can be substituted for leeks
- Corn kernels: Frozen or canned is fine, frozen peas can be used as an alternative.
- Ham: This recipe will also work well with leftover roast chicken or turkey.
- Puff pastry: I have made this recipe many times with gluten-free puff pastry (my son has coeliac disease)
- Mustard: Both whole grain and Dijon mustard work well. If you are using hot English mustard you may need to alter the quantities
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Easy Ham Pot Pie Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 220 degrees Celcius (420 F). Prep your vegetables; slice the onion, thinly dice the carrots, grate the courgette, drain the corn kernels (if you are using tinned corn).
Step two: Heat the oil in a large skillet over medium heat, Sauté the onion and carrot in the oil, until both are tender and fragrant (approx 5 mins)
Step three: Dice the ham, add this to the frying pan and cook until it caramelises/browns a little.
Step four Add the stock, grated zucchini and corn kernels. Bring to the boil then reduce to a simmer, Leave the mix to simmer for 20-30 mins, you want the liquid to reduce right down as this will be the filling of your pie, if the mixture is too liquidy you end up with pie soup! You will think there is not enough liquid, but as the zucchini cooks it releases moisture too, so try to wait before you add extra stock
Step five: Once the ham and veggie mix has reduced down, turn off the heat and stir through the mustard and sour cream. You can skip this step, but I do find the flavour of the pie is absolutely amazing with the addition of these last 2 ingredients!
Taste the pie filling to a baking dish suitable to use as a pie pan and season with salt and pepper as needed, some hams can be very salty so you may not need additional salt in this recipe.
Step six: Transfer the ham pot pie filling to a pie dish. Top with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and if you have the inclination brush the pastry with a little milk or an egg wash.
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Step seven: Bake at 220 degrees Celcius for 15 minutes or until the pie crust is golden brown
Enjoy!
Top Tips
Here is how you can make this leftover ham pie perfectly every time!
- Don't be tempted to add extra stock unless absolutely necessary, you want the ham and veggie pie filling to be quite dry so that you don't end up with a soggy pie.
- Instead of making one large pie you can divide the filling into ramekins to make individual pot pies.
- The pie filling can be made ahead of time and stored in the refrigerator for up to four days, ready to make a quick dinner when you need it.
- If you have leftover roast chicken you can use this same recipe to make chicken pot pie
- Serve with mashed potatoes and green beans
- I used star-shaped cutters to get a bit creative with my pie crust which can make it even more appealing to kids.
- On the hunt for another way to use leftover ham, try my baked ham pea risotto
Ham Pot Pie
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Ingredients
- 1-2 Tablespoons olive oil
- 1 large onion
- 1 medium carrot
- ½ cup corn kernels
- 500 g left over Christmas ham
- 1 medium zucchini
- 1 cup chicken stock 250 ml
- 1 tablespoon wholegrain mustard optional
- 3 tablespoon sour cream optional
- 1 Sheet puff pastry
Instructions
- Preheat your oven to 220 degrees Celcius (420 F)Prep your vegetablesSlice the onion thinlyDice the carrotsGrate the courgetteDrain the corn kernels (if you are using tinned corn)
- Heat the oil in a fry pan over a medium heat
- Sauté the onion and carrot in the oil, until both are tender and fragrant (approx 5 mins)
- Dice the ham, add this to the frying pan and cook until it caramelises/browns a little.
- Add the stock, grated zucchini and corn kernels. Bring to the boil then reduce to a simmer, Leave the mix to simmer for 20-30 mins, you want the liquid to reduce right down as this will be the filling of your pie, if it's too liquidy you end up with pie soup! You will think there is not enough liquid, but as the zucchini cooks it releases moisture too, so try to wait before you add extra stock
- Once the ham and veggie mix has reduced down, turn off the heat and stir through the mustard and sour cream. You can skip this step, but I do find the flavour of the pie is absolutely amazing with the addition of these last 2 ingredients!
- Transfer the ham pot pie filling to ta pie dish
- Top with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and if you have the inclination brush the pastry with a little milk or an egg wash.
- Bake at 220 degrees Celcius for 15 minutes or until the pastry is golden
- Serve!
Video
Notes
- Don't be tempted to add extra stock unless absolutely necessary, you want the ham and veggie pie filling to be quite dry so that you don't end up with a soggy pie.
- Instead of making one large pie you can divide the filling into ramekins to make individual pot pies.
- The pie filling can be made ahead of time and stored in the refrigerator for up to four days, ready to make a quick dinner when you need it.
- If you have leftover roast chicken you can use this same recipe to make chicken pot pie
- Serve with mashed potatoes and green beans
- I used star-shaped cutters to get a bit creative with my pie crust which can make it even more appealing to kids.
- On the hunt for another way to use leftover ham, try my baked ham pea risotto
- Onion: This can be substituted for leeks
- Corn kernels: Frozen or canned is fine, frozen peas can be used as an alternative.
- Ham: This recipe will also work well with leftover roast chicken or turkey.
- Puff pastry: I have made this recipe many times with gluten-free puff pastry (my son has coeliac disease)
- Mustard: Both whole grain and Dijon mustard work well. If you are using hot English mustard you may need to alter the quantities
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