Welcome to the ultimate guide for creating a heartwarming and incredibly satisfying **Ham and Potato Pot Pie**. This dish is a glorious fusion of comforting classics: the rich, creamy goodness of cheesy au gratin potatoes, the vibrant sweetness of tender peas, and the savory, smoky depth of ham, all crowned with a golden, flaky puff pastry crust. It’s more than just a meal; it’s a culinary hug, perfect for chilly evenings or a delightful way to repurpose leftover holiday ham into something truly extraordinary.

The Ultimate Ham and Potato Pot Pie: A Family Favorite Comfort Food

There’s nothing quite like a homemade pot pie to bring warmth and comfort to your dinner table. This particular recipe takes the beloved concept of a pot pie and elevates it with layers of flavor and texture, transforming simple ingredients into a show-stopping dish. Imagine the hearty satisfaction of a classic pot pie, combined with the creamy, cheesy indulgence of au gratin potatoes, all brought together with the savory notes of succulent ham. This recipe is designed to be a family favorite, delivering a rich, flavorful experience with every forkful.

While many pot pie recipes can be time-consuming and labor-intensive, this Ham and Potato Pot Pie stands out for its relative ease and quick preparation. It’s an ideal solution for a weeknight meal when you crave something wholesome and delicious but are short on time. Its simplicity is particularly enhanced if you already have some cooked, chopped ham ready in the fridge, making it the perfect vehicle for transforming holiday leftovers into a brand new, exciting meal.

Essential Ingredients for Your Ham and Potato Pot Pie

Crafting a truly memorable Ham and Potato Pot Pie begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect balance of creamy, savory, and comforting flavors. Here’s a closer look at what you’ll need to create this culinary masterpiece:

• The Perfect Potatoes: Yukon Gold

  Without a doubt, Yukon Gold potatoes are our top recommendation for this pot pie. Their naturally sweet, buttery flavor profile is simply unmatched, and they possess a wonderful texture that remains firm yet tender, preventing them from disintegrating during cooking. A fantastic bonus is their delicate, thin skin, which means you often don’t even need to peel them, saving you precious prep time. This variety ensures your potato base is both delicious and maintains its structural integrity within the creamy sauce.

• The Star Protein: Savory Ham

  This recipe is incredibly versatile when it comes to the ham. Any leftover cooked ham works beautifully, making it an excellent post-holiday meal. If you don’t have leftovers, don’t fret! You can easily pick up pre-cubed ham from your local grocery store for ultimate convenience, or grab a ham steak (or two) to quickly chop and incorporate. The smoky, salty notes of the ham are crucial for balancing the richness of the potatoes and cheese.

• The Creamy Base: Whole Milk

  Achieving the ideal thick, luxurious consistency for the pot pie filling hinges on using whole milk. We’ve experimented with various milk fat percentages and found that lower-fat options simply don’t deliver the same creamy texture and richness. While 1% or 2% milk can be used, expect a slightly less decadent result. We strongly advise against plant-based alternatives or skim milk, as they will compromise the desired thickness and flavor. Conversely, heavy cream is also not recommended, as it runs a higher risk of curdling in this recipe. For those with lactose intolerance, Lactaid® whole milk (not sponsored) paired with lactose-free cheese provides a perfect solution without sacrificing taste or texture.

Ham and Potato Pot Pie Ingredients, Continued: Flavor Builders

• A Symphony of Seasonings

  A carefully selected blend of seasonings is what truly makes the flavors “sing” in this pot pie. We use a combination of salt, black pepper, chicken bouillon for a savory depth, dried thyme, garlic powder, and onion powder. It’s crucial to add salt slowly and to taste, as the saltiness can vary significantly depending on your ham and Parmesan cheese. Always taste the filling before adding it to the pie tin; if it feels a little flat, a pinch more salt or chicken bouillon can work wonders to elevate the overall profile.

• The Thickening Duo: Flour and Butter

  These two humble ingredients are essential for creating the rich, thick, and velvety sauce that envelops the potatoes and ham. By whisking flour into melted butter (creating a roux) before gradually adding the milk, you build a stable and flavorful base that prevents a watery pot pie and ensures a wonderfully creamy texture.

• Vibrant Frozen Peas (and other Veggies!)

  Frozen sweet peas add a burst of color, a hint of sweetness, and a lovely textural contrast that perfectly complements the rich ham and potatoes. However, if peas aren’t your favorite, feel free to get creative! This recipe is incredibly adaptable. Try substituting with other frozen vegetables like tender carrots, crisp green beans, or even sweet corn kernels for a different twist on this comforting classic.

• The Cheesy Heart: Sharp Cheddar and Parmesan

  No au gratin component would be complete without cheese, and this recipe calls for a dynamic duo: sharp Cheddar and Parmesan. Both are absolutely crucial for developing a deeply flavorful Ham and Potato Pot Pie. We highly recommend using sharp or extra-sharp Cheddar for its robust, pungent flavor that melts beautifully. The Parmesan cheese adds a distinct savory, umami note that harmonizes wonderfully with the Cheddar, elevating the overall cheesiness to perfection. Always grate your own cheese for the best melt and flavor!

• The Golden Crown: Puff Pastry Dough

  This glorious ingredient transforms the pot pie from delicious to truly spectacular. More details on selecting, preparing, and using puff pastry dough are provided below, but know that it’s the key to that irresistible flaky, golden-brown topping.

The Perfect Topping: Flaky Puff Pastry Dough

The crowning glory of this Ham and Potato Pot Pie is its light, airy, and incredibly flaky puff pastry crust. It’s what gives this dish its signature pot pie appeal and an irresistible golden finish. Don’t be intimidated by puff pastry; it’s surprisingly easy to work with and delivers impressive results.

• Where to Find It: Puff pastry is typically found in the **freezer section of your grocery store**, often located near frozen pie crusts, frozen breads, or desserts. Sometimes it can be a little elusive, so don’t hesitate to use your grocery store’s app or ask a staff member if you’re having trouble locating it. We highly recommend Pepperidge Farm® puff pastry sheets (not sponsored) for their consistent quality and delicious flakiness.

• Handling the Sheets: A standard package of puff pastry usually contains two sheets. For this Ham and Potato Pot Pie recipe, you’ll only need one. Take out one sheet to thaw according to package directions, then tightly re-wrap the unused sheet and promptly return it to the freezer for future use.

• Creative Uses for Leftover Puff Pastry: Don’t let that extra puff pastry sheet go to waste! It’s incredibly versatile. Use it to create another savory dish like a Broccoli Cheddar Pot Pie. Or, if you’re craving something sweet, transform it into delightful treats such as a homemade Cronut, quick Toaster Strudels, or charming Apple Turnovers.

• The Golden Touch: Egg Wash: For that beautiful, glossy, golden-brown crust, don’t skip the egg wash! A quick whisk of one large egg with a fork, generously brushed over the puff pastry before baking, will give your pot pie an irresistible professional finish and a wonderfully crisp texture.

• Vent for Success: Remember to cut a few small slits in the top of the puff pastry before baking. These steam vents are crucial as they allow the steam to escape from the hot filling, preventing the pastry from becoming soggy and ensuring it puffs up perfectly into a light, flaky crust.

Expert Tips for Pot Pie Perfection

To ensure your Ham and Potato Pot Pie turns out perfectly every time, keep these expert tips in mind. They address common questions and offer insights to help you achieve the most flavorful and satisfying results:

• To Peel or Not to Peel the Potatoes?

  This is a common question, and with Yukon Gold potatoes, the choice is truly yours! We’ve prepared this recipe both ways, and honestly, the delicate skin of Yukon Gold potatoes is so thin and tender that it becomes virtually unnoticeable once cooked. We often choose to **leave the skins on** for convenience and because they contain additional nutrients. However, if you’re using a different variety of potato with a thicker skin, or simply prefer a smoother texture, feel free to peel them first.

• Perfect Potato Slicing: Knife or Mandoline?

  For uniform cooking and an appealing presentation, aim for thin, even potato slices. A sharp chef’s knife will certainly do the job, but for even quicker prep and perfectly consistent 1/8-inch thickness, a **mandoline slicer** is an invaluable tool. Be sure to use caution and a handguard when operating a mandoline.

• Achieving the Ideal Filling Consistency

  This is a critical step for a successful pot pie! **Before you transfer the filling to the pie dish, ensure it has thickened to your desired consistency.** The sauce won’t thicken much (if at all) once the puff pastry is added and it’s in the oven. If your sauce appears watery, continue to simmer and stir gently until it reaches a nice, creamy, and lush consistency. A watery filling will result in a watery pot pie. Conversely, if it becomes overly thick, you can easily rescue it by stirring in a splash more whole milk until it reaches perfection.

• The Unbeatable Flavor of Freshly Grated Cheese

  While this recipe aims for simplicity, one step we highlyrecommend is grating your own cheese. Pre-grated cheeses often contain anti-caking agents and preservatives that, while convenient, can prevent the cheese from melting smoothly and can result in a greasy texture. Freshly grating your sharp Cheddar and Parmesan not only ensures a beautifully even melt but also provides the most accurate measurement and the richest, most authentic flavor, preventing your pot pie from becoming too salty or overpowering. It’s a small effort that makes a huge difference!

Storage & Make-Ahead Options for Your Pot Pie

This Ham and Potato Pot Pie is truly at its best when enjoyed fresh from the oven, with the puff pastry wonderfully crisp and golden. However, leftovers are certainly delicious, and there are excellent ways to prepare this dish ahead of time to make mealtime even easier.

Storing Leftovers: Once baked, any leftover Ham and Potato Pot Pie should be covered tightly and stored in the refrigerator for 3-4 days. Be aware that the puff pastry will naturally soften and lose some of its crisp texture upon refrigeration. To reheat, place individual servings or the entire pie (covered with foil) in an oven preheated to 350°F for about 20-25 minutes, or until thoroughly heated through.

Prepare Ahead of Time: For maximum convenience, you can prepare the filling for this pot pie in advance. Make the entire filling mixture, including the ham, potatoes, and cheeses, right up to the point where you would add the puff pastry topping. Allow the filling to cool completely to room temperature. Once cooled, transfer the filling to your pie pan, cover it tightly, and refrigerate. When you’re ready to bake, simply top the chilled filling with your thawed puff pastry dough, brush with egg wash, and vent. You may need to add an additional 10-15 minutes to the bake time, as the filling will be starting from a chilled state. If the puff pastry begins to brown too quickly, you can loosely cover the pot pie with foil.

Ham and Potato Pot Pie

By

Chelsea Lords

This Ham and Potato Pot Pie is loaded with cheesy potatoes, sweet peas, smoky ham, and topped with golden, flaky puff pastry. Pure comfort food!

Prep Time:

35 minutes

Cook Time:

40 minutes

Total Time:

1 hour
15 minutes

Servings:

6
servings

Equipment

• Pie pan
  9- or 10-inch
• Medium pot

Ingredients

• 
  Cooking spray
  
• 3
  cups
  thinly sliced baby gold potatoes
  (see Note 1)
• 2
  tablespoons
  unsalted butter
• 2
  tablespoons
  all-purpose flour
• 1-3/4
  cup
  whole milk
• 3/4
  teaspoon
  onion powder
• 3/4
  teaspoon
  garlic powder
• 3/4
  teaspoon
  dried thyme
• 3/4
  teaspoon
  dried oregano
• 
  Salt and black pepper (to taste)
  
• 2
  cups
  chopped cooked ham
  (see Note 2)
• 1-1/2
  cups
  frozen sweet peas
• 1
  cup
  freshly shredded sharp Cheddar cheese
• 1/2
  cup
  freshly grated Parmesan cheese
  (see Note 3)
• 1
  
  frozen puff pastry sheet
  
  (from a 2-sheet package, see Note 4)
• 1
  large
  egg
• fresh thyme
  (optional, for garnish)

Instructions

1. Thaw 1 sheet of puff pastry dough according to package directions. Preheat oven to 350°F (175°C). Generously grease a 9- or 10-inch glass pie pan with cooking spray and set aside.
2. Scrub, dry, and thinly slice the potatoes to about 1/8th-inch thick. In a medium pot over medium-high heat, melt the butter. Whisk in the flour briskly and stir constantly for 30 seconds to create a roux. While continuously whisking, slowly pour in the whole milk and continue to whisk until the sauce is smooth. Allow it to thicken slightly, about 2–3 minutes (it will thicken more with the potatoes). Stir in the onion powder, garlic powder, dried thyme, dried oregano, and season with salt and pepper to taste (approximately 1/2 teaspoon of each).
3. Add the thinly sliced potatoes to the sauce. Cover the pot with a lid, reduce the heat to medium-low, and cook for 10–15 minutes, stirring occasionally, until the potatoes are fork-tender (a fork should pierce through nicely). Stir in the chopped ham and frozen peas to warm them through.
4. Remove the pot from the heat and gently stir in the shredded Cheddar cheese until completely melted. Transfer the entire filling mixture from the pot into the prepared pie pan. Sprinkle the grated Parmesan cheese evenly over the top of the filling.
5. In a small bowl, whisk the large egg with a fork until smooth to create an egg wash. Using a pastry brush, generously brush the egg wash around the edges of the pie pan (where the pastry will meet the pan). Carefully place the thawed puff pastry sheet on top of the pie filling and gently press down around the edges to seal. Generously brush the entire surface of the puff pastry with the remaining egg wash. Use a sharp knife to cut several small slits or steam vents into the top of the puff pastry.
6. Place the pot pie on a baking sheet (to catch any potential bubbling-over) and bake for 35–45 minutes, or until the puff pastry is deeply golden brown on top and the pot pie filling is visibly bubbling at the edges. Remove from the oven and let stand for 5 minutes before slicing and serving. Garnish with fresh thyme, if desired, and enjoy your comforting Ham and Potato Pot Pie!

Recipe Notes

Note 1 (Potatoes): For Yukon Gold potatoes, the choice to peel or not to peel is yours. Their thin skin is quite tender and unnoticeable when cooked. If peeling, thinly slice with a knife or mandoline slicer (1/8-inch thick) for even, quicker prep. If using other potato varieties, peeling is often recommended.

Note 2 (Ham): Any leftover holiday ham works perfectly. If no leftovers are available, use pre-cubed ham from the store for convenience, or chop a ham steak(s) to quickly add to the recipe.

Note 3 (Cheese): For the best flavor and melt, we highly recommend grating your own block of sharp Cheddar and Parmesan cheese using the large holes of a grater. Pre-grated cheeses contain anti-caking agents that can hinder smooth melting and may result in a greasy pot pie. Freshly grated cheese also allows for more accurate measurement, especially with salty Parmesan.

Note 4 (Puff Pastry): Puff pastry dough is found in the freezer section of most grocery stores, typically near frozen breads or desserts. We suggest Pepperidge Farm puff pastry sheets. A standard package contains two sheets; you’ll only need one for this recipe.

Note 5 (Filling Consistency): It is crucial to ensure the filling has thickened to your desired consistency BEFORE adding the puff pastry. The sauce will not thicken significantly once the pastry is on top and baking. If the sauce is too watery, continue to simmer and stir until creamy. If it becomes too thick, a splash of milk can adjust it.

Storage: Best enjoyed fresh. Leftovers can be covered and refrigerated for 3–4 days, though the pastry will soften. Reheat in the oven at 350°F (175°C), covered with foil, for 20–25 minutes.

Nutrition

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

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