This Ham Pot Pie is filled with leftover ham, peas, and carrots in a creamy, herb-seasoned gravy, all topped with golden, flaky puff pastry. Everything cooks in one skillet, and the little squares of pastry on top give every serving plenty of buttery crust without the fuss of a traditional pie.
What Makes This Skillet Ham Pot Pie So Good
- A great use for leftover ham: Diced leftover ham is the star of the filling, adding savory flavor without needing to cook another protein from scratch.
- Simple, everyday ingredients: This ham pot pie uses familiar pantry and refrigerator staples like butter, flour, milk, and frozen vegetables. Nothing fancy or hard to find, just basic ingredients that turn leftover ham into a complete dinner.
- No pie crust to fuss with: Puff pastry replaces traditional pie crust, so there’s no rolling, shaping, or crimping involved. Just cut it into squares, arrange them over the filling, and let the oven do the rest.
After Thanksgiving dinner, there’s always the question of what to do with all that leftover ham or turkey. Pot pies like my Biscuit Turkey Pot Pie are a great way to put those leftovers to good use. I also love turning leftover holiday ham into soups that I can freeze for later, like my Ham and White Bean Soup. It’s nice to have a few different ways to use up the leftovers without eating the same meal over and over.
Ingredients and Substitutions
- Unsalted butter – Salted butter can be used, but the overall saltiness of the filling may change.
- Yellow onion – White onion can be substituted.
- Celery – No substitutions, but it can be omitted if you don’t have any.
- Garlic – Fresh minced garlic cloves are best, but 1½ teaspoons of jarred minced garlic can be substituted.
- All-purpose flour – No substitutions.
- Vegetable broth – Chicken broth can be used instead.
- Whole milk – 2% milk can be used, although the gravy will be less creamy.
- Salt and pepper – Adjust the salt to taste after adding the ham, as ham can contribute quite a bit of saltiness.
- Dried thyme – Substitute 1 tablespoon of finely minced fresh thyme.
- Dried rosemary – Substitute 1½ teaspoons of finely minced fresh rosemary.
- Leftover ham – Diced ham steak is another option if you don’t have leftover ham. Leftover cooked turkey or chicken also works.
- Frozen peas and carrots – Frozen mixed vegetables can be substituted.
- Puff pastry – Traditional pie crust can be used as a top crust instead.
- Egg – No substitutions.
- Water – No substitutions.
Mandy’s Top Tip
The gravy may seem thick on the stovetop, but the ham will release additional moisture as the pot pie bakes, thinning out the filling. Resist the urge to add more liquid, or you could end up with a soupy pot pie.
Tips for Success
Keep the puff pastry cold – Cut the puff pastry into squares before starting the filling, then return it to the refrigerator while the gravy cooks. This keeps the pastry cold until it’s time to arrange it over the filling, helping it puff up properly in the oven.
Cook out the raw flour taste – After stirring the flour into the butter and vegetables, let it cook until the raw flour smell disappears before adding the broth and milk.
Add the liquids gradually – Slowly stir in the vegetable broth, followed by the milk, to help the flour incorporate evenly and prevent lumps in the gravy.
Watch for a golden crust – The pot pie is done when the filling is bubbling and the puff pastry is golden brown. Check that the pastry in the center is fully baked, not just the pieces around the edges.
How to Make Ham Pot Pie with Puff Pastry
Start by sautéing the vegetables, then stir in the flour, broth, milk, and seasonings to form a creamy gravy. Add the diced ham and frozen vegetables, then arrange the puff pastry squares over the filling and brush with egg wash. Bake until the filling bubbles and the pastry puffs and turns golden brown.
Sauté the onion and celery.
Make the gravy.
Cut the pastry into squares.
Add the flour.
Mix in the ham and vegetables.
Arrange the pastry over the filling.
Frequently Asked Questions
Yes! Cook the filling in a regular skillet as directed, then transfer it to a 9-inch square baking dish. Arrange the puff pastry squares over the filling, brush with egg wash, and bake as directed. Baking time may vary slightly depending on the filling depth.
Yes! Cook the ham and vegetable filling ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Keep the puff pastry separate until you’re ready to bake. The pie will need longer to bake since the filling starts cold. If the puff pastry gets too golden before the filling bubbles, loosely tent the top with aluminum foil.
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Easy Recipes for Leftovers
If you’ve got Thanksgiving leftovers sitting in the fridge, here are a few more ideas for turning them into something different for dinner.
- Ham and Pineapple Fried Rice
- Turkey and Wild Rice Soup
Did you make this easy ham pot pie? Let me know how it turned out by leaving a comment and ⭐ rating below!
Ham Pot Pie Recipe
Ingredients
- 1 sheet puff pastry thawed but still cold
- 1/4 cup unsalted butter (1/2 stick)
- 1 medium yellow onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 cup vegetable broth
- 1 cup whole milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 1/2 cups leftover ham diced
- 1 1/2 cups frozen peas and carrots
- 1 egg
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F. Cut the cold puff pastry sheet into 16 squares and return them to the refrigerator while you cook the filling.
- Melt the butter in a 10-inch oven-safe skillet over medium heat. Add the diced onion and celery and sauté until softened.
- Add the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant.
- Stir in the flour until it coats the vegetables and butter. Continue cooking until the flour is incorporated and the raw flour smell is gone.
- Slowly pour in the vegetable broth, stirring continuously until smooth. Add the milk and stir to combine. Season with the salt, black pepper, thyme, and rosemary.
- Reduce the heat to medium-low and simmer for 4–5 minutes, stirring occasionally, until the gravy thickens slightly.
- Stir in the diced ham and frozen peas and carrots until evenly distributed throughout the gravy. Smooth the filling into an even layer using the back of a spoon.
- Arrange the chilled puff pastry squares over the filling. Whisk together the egg and water in a small bowl, then brush the egg wash over the pastry.
- Transfer the skillet to the oven and bake at 400°F for 35–40 minutes, or until the filling bubbles and the puff pastry puffs and turns golden brown.
Notes
- Keep the puff pastry chilled until it’s time to place it on top of the filling. If it becomes too soft or sticky while cutting the squares, return it to the refrigerator until firm enough to handle.
- Leftover ham can vary widely in saltiness, so taste the filling after adding the ham and adjust the salt as needed. The ham will also release some of its saltiness into the gravy as the pot pie bakes, so be careful not to oversalt the filling.
- Refrigerate: Allow the ham pot pie to cool, then transfer leftovers to an airtight container and refrigerate for up to 3–4 days. The puff pastry will soften as it sits in the refrigerator.
- Freeze: The baked pot pie can be frozen in a freezer-safe container for up to 2–3 months. Keep in mind that the puff pastry may lose some of its flaky texture after freezing and thawing.
- Reheat: For a crispier pastry topping, reheat leftovers in a 350°F oven until heated through. Loosely cover with foil if the pastry begins to brown too much. Individual portions can also be reheated in the microwave, although the pastry will be softer.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.