Ham Pot Pie

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Ham pot pie is an easy recipe and a delicious way to enjoy leftover Christmas Ham. Ham and veggies in a creamy sauce topped with buttery pastry.

Prep Time10

Cook Time30

Total Time40

Course: Family Dinner Ideas

Cuisine: New Zealand

Keyword: ham pot pie, leftover ham pie, ham pie, christmas ham pie

Servings: servings

Calories: 424kcal

Author: Stacey

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)
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!

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