Ham Pot Pie Recipe is a fantastic make-ahead recipe with a rich filling of tender potatoes, gooey cheddar, and ham. Add in your favorite vegetables like corn, carrots, or broccoli to taste and this is a yummy way to use leftover ham!
1 pkg. Wewalka Puff Pastry Dough
2 1/2 cups ham, cubed
2/3 cup sweet onion, diced
1 clove garlic, minced
2-3 cups golden potatoes, chopped
3 large carrots, chopped
1/2 cup butter
1 tsp. tarragon or thyme
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 cup milk
1 cup corn peas or other veggies
1/2 cup cheddar cheese
- Preheat the oven to 425°F and butter a 9×13 baking dish. Peel and dice the potatoes and carrots. Boil the potatoes and carrots for 5-8 minutes. Drain and set aside.
- In a large skillet, melt the butter, and cook the onions and garlic until tender. After that, whisk in the flour. Continue whisking as you add the chicken stock and milk to make the roux. Season the mixture with salt, pepper and tarragon or thyme. Mix all the vegetables and ham into the roux. Taste for seasoning.
- Pour half of the ham pot pie filling into the bottom of the buttered baking dish. Sprinkle half the cheddar cheese on top. Add the rest of the filling and top with the remaining cheese.
- Unroll the puff pastry on top of the filling and tuck the edges. Bake for 20-25 minutes until the puff pastry is golden brown and the filling is hot and bubbly.