This Ham and Potato Pot Pie is a true culinary masterpiece, combining the beloved flavors of cheesy au gratin potatoes, sweet green peas, and smoky ham into one incredibly satisfying casserole. Crowned with a beautifully golden, flaky puff pastry, it’s the ultimate comfort food for any occasion.

A generous slice of Ham and Potato Pot Pie on a plate, showcasing the creamy filling and golden puff pastry. — Enjoy a hearty slice of homemade Ham and Potato Pot Pie.

Ham and Potato Pot Pie: Your New Favorite Comfort Meal

Imagine the warm embrace of a classic pot pie, the rich, cheesy goodness of au gratin potatoes, and the savory delight of leftover holiday ham, all rolled into a single, irresistible dish. This Ham and Potato Pot Pie recipe offers precisely that – a harmonious blend of beloved cold-weather comfort foods that promises to become a show-stopping family favorite. While many pot pie recipes can be time-consuming and labor-intensive, this one is designed for ease and speed, especially if you have some pre-cooked ham ready to go. It’s perfect for transforming holiday remnants into a fresh, exciting meal or simply whipping up a hearty dinner on a chilly evening.

Why You’ll Adore This Ham and Potato Pot Pie

The Ultimate Comfort Fusion: This recipe brilliantly merges the best elements of a creamy pot pie, decadent cheesy potatoes, and savory ham, delivering a unique and deeply satisfying flavor experience.
Effortless Elegance: Despite its impressive appearance and rich taste, this pot pie is surprisingly simple to prepare. The use of store-bought puff pastry significantly cuts down on prep time, making it an accessible gourmet meal.
Perfect for Leftovers: It’s an ideal way to repurpose leftover ham from holidays or special occasions, preventing food waste and creating a brand new, exciting dish.
Rich, Creamy, and Flavorful: The luxurious, thick sauce coats tender Yukon Gold potatoes, sweet peas, and smoky ham, all enrobed in a flavorful blend of sharp Cheddar and Parmesan cheeses.
Golden, Flaky Crust: The puff pastry topping bakes into an incredibly light, airy, and golden-brown crust, providing a delightful textural contrast to the creamy filling below.

Quick Tip: Maximize Your Leftover Ham!

If you find yourself with an abundance of leftover ham, this Ham and Potato Pot Pie is a fantastic starting point. Don’t let the rest go to waste! Consider whipping up these other fan-favorite recipes: Ham and Cheese Sliders for a fun appetizer, a comforting bowl of Ham and Potato Soup, or a delicious Ham and Cheese Quiche for breakfast or brunch. Each offers a unique way to enjoy that delicious smoky flavor!

All the fresh ingredients for Ham and Potato Pot Pie meticulously prepped and laid out, including sliced potatoes, cubed ham, various cheeses, butter, milk, flour, and seasonings. — Fresh ingredients, ready for assembly, promise a delicious homemade pot pie.

Essential Ingredients for Your Ham and Potato Pot Pie

Crafting the perfect Ham and Potato Pot Pie begins with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is crucial:

Yukon Gold Potatoes: These are truly the star of our potato selection. Yukon Golds are prized for their sweet, buttery flavor and creamy texture. Unlike some starchier varieties that can disintegrate during cooking, Yukon Golds hold their shape beautifully, offering a consistent and delightful bite in every spoonful. Their delicate, thin skin also means you can often skip the peeling step, saving precious prep time and retaining additional nutrients.
Ham: The smoky, salty essence of ham is integral to this pot pie. While leftover holiday ham is ideal for its rich flavor and convenience, any cooked ham will work wonders. If you don’t have leftovers, easily substitute with store-bought pre-cubed ham or a ham steak, which can be quickly chopped into bite-sized pieces. The key is using cooked ham, allowing you to focus on the creamy potato base.
Whole Milk: For a truly rich and velvety filling, whole milk is highly recommended. We’ve tested this recipe with various milk fat percentages and found that lower-fat options tend to yield a thinner, less creamy consistency. While 1% or 2% milk can be used for slightly lighter results, we advise against skim milk or most plant-based alternatives, as they may not provide the desired thickness and richness. Conversely, heavy cream is too rich and may curdle when combined with the other ingredients. For those with lactose intolerance, Lactaid® whole milk and lactose-free cheese are excellent substitutes to ensure everyone can enjoy this delicious pie.

A step-by-step image showing melted butter and flour being whisked in a pot, followed by the slow addition of milk to create a smooth, creamy roux for the pot pie base. — Creating the smooth and creamy base sauce is a crucial first step for a perfect pot pie filling.

More Key Ingredients for an Unforgettable Pot Pie

Beyond the core components, these additional ingredients elevate the Ham and Potato Pot Pie to a new level of flavor:

Seasonings: A carefully chosen blend of seasonings transforms the simple ingredients into a deeply flavorful experience. We use salt, black pepper, chicken bouillon for an umami depth, dried thyme, garlic powder, and onion powder. It’s essential to season to taste, especially with salt, as the ham and Parmesan cheese already contribute a significant amount of sodium. Always taste the filling before transferring it to the pie dish; if the flavors aren’t “singing,” a little more salt or bouillon can make all the difference.
Flour and Butter: These two humble ingredients form the classic roux, which is fundamental for thickening the pot pie’s creamy filling. Cooked together, they create a smooth, rich base that ensures your pie isn’t watery but perfectly luscious.
Frozen Peas: Sweet, vibrant frozen peas offer a wonderful burst of color and a delicate sweetness that perfectly complements the rich ham and potatoes. If peas aren’t your preference, feel free to substitute them with other frozen vegetables like diced carrots, cut green beans, or even sweet corn for a different twist.
Cheeses: Our recipe calls for a dynamic duo of cheeses: sharp Cheddar and Parmesan. Sharp or extra-sharp Cheddar provides a robust, pungent flavor that melts beautifully, creating that iconic cheesy potato experience. Parmesan cheese adds a distinct savory depth and a salty, nutty complexity that enhances the Cheddar’s profile, making the overall flavor incredibly well-rounded. For the best melt and flavor, we highly recommend grating both cheeses fresh from the block.
Puff Pastry Dough: This is the secret to our incredibly flaky, golden-brown crust. Its ease of use makes a usually complex dish quick to assemble. More details on selecting and preparing this ingredient are provided below.

Adding various seasonings and thinly sliced potatoes to a simmering cream sauce, then gently cooking until the potatoes are tender and fully infused with flavor for the pot pie filling. — The potatoes simmer in a rich, seasoned cream sauce, absorbing all the delicious flavors.

Mastering the Puff Pastry Dough for Your Pot Pie

The puff pastry topping is what elevates this Ham and Potato Pot Pie from a simple casserole to an elegant and incredibly satisfying dish. Here’s everything you need to know about working with puff pastry:

Where to Find It: Puff pastry is typically located in the freezer section of your grocery store. Look near other frozen doughs, pies, or desserts. Sometimes it can be a little elusive, so don’t hesitate to use your store’s mobile app or ask an employee for assistance. We highly recommend and find great success with Pepperidge Farm® puff pastry sheets for their consistent quality and delicious flakiness.
Thawing and Quantity: Most packages of puff pastry come with two sheets. This recipe typically only requires one sheet. Carefully set one sheet out to thaw according to package directions (usually about 30-40 minutes at room temperature). Once thawed, it should be pliable but still cool. Tightly re-wrap the unused sheet and promptly return it to the freezer for future culinary adventures.
Creative Uses for Leftover Puff Pastry: Don’t let that extra puff pastry sheet go to waste! It’s incredibly versatile. You can use it to create another savory masterpiece like our Broccoli Cheddar Pot Pie, or indulge your sweet tooth with a homemade Cronut, delightful Toaster Strudels, or charming Apple Turnovers!
The Golden Touch: Egg Wash: For that irresistible golden-brown hue and beautiful sheen, don’t skip the egg wash. A quick whisk of one large egg with a fork, brushed generously over the entire puff pastry top before baking, makes all the difference in presentation and adds a subtle richness to the crust.
Crucial Venting: To prevent your puff pastry from becoming soggy and to allow steam to escape during baking, it’s vital to cut a few slits or decorative vents in the top of the dough. This ensures an evenly baked crust and prevents the filling from becoming overly watery.

Alternative Crust Option: Traditional Pie Crust

While puff pastry offers a fantastic flaky texture, if you prefer a traditional pie crust, you can certainly use one instead! Simply top this delicious pot pie with your favorite store-bought or homemade crust (we recommend this best pie crust recipe). If opting for a standard pie crust, adjust your baking: bake the pot pie at 400°F (200°C) for 45-50 minutes, or until the crust achieves a beautiful golden brown and the filling is bubbling.

A sequence of images showing the assembly of ham and potato pot pie: adding the ham and peas to the potato mixture, transferring the creamy filling to a pie dish, and finally, placing the thawed puff pastry on top, ready for baking. — The pot pie filling, rich with ham, peas, and potatoes, is carefully placed into the dish before being crowned with puff pastry.

Storage and Make-Ahead Tips

Storage

Once baked, this Ham and Potato Pot Pie is best enjoyed fresh, as the puff pastry is at its crispiest right out of the oven. However, leftovers are still delicious, though the pastry will naturally soften over time.

Refrigerating Leftovers: Cover any leftover pot pie tightly with plastic wrap or foil and store it in the refrigerator for 3-4 days.
Reheating: To reheat, place the covered pot pie in an oven preheated to 350°F (175°C) for about 20-25 minutes, or until thoroughly heated through. Covering with foil helps prevent the pastry from over-browning while the filling warms.

Make-Ahead Preparation

This pot pie is also excellent for preparing in advance, making it a perfect option for busy weeknights or entertaining:

You can prepare the entire filling mixture right up to the point of adding the puff pastry. Once the filling is cooked, allow it to cool completely to room temperature. Transfer the cooled filling to your pie pan, cover it tightly with plastic wrap or foil, and refrigerate for up to 2 days. When you’re ready to bake, simply top the chilled filling with thawed puff pastry dough, brush with egg wash, and vent. You may need to add an additional 10-15 minutes to the bake time since the filling is cold. Keep an eye on the pastry; if it starts to brown too quickly, loosely cover the pot pie with foil.

A side-by-side comparison of Ham and Potato Pot Pie before baking with its pale puff pastry, and after baking, displaying a beautifully golden, puffed crust and bubbling filling. — Observe the magical transformation as the pot pie bakes to golden perfection.

Expert Tips for the Best Ham and Potato Pot Pie

To Peel or Not to Peel Potatoes: When using Yukon Gold potatoes, the choice is yours! Their skins are remarkably thin and delicate, becoming virtually unnoticeable once cooked. We often leave the skins on to save time and benefit from the added nutrients. However, if you’re using a different potato variety with thicker skins, peeling them first is highly recommended for a smoother texture.
Achieving Uniform Slices: For potatoes that cook evenly and integrate perfectly into the filling, thin slices are key. You can carefully slice them by hand with a sharp knife, or for truly effortless and consistent 1/8-inch thick slices, utilize a mandolin slicer. Just remember to use caution when operating a mandolin.
Thicken the Sauce Properly: This is a critical step for a successful pot pie. Ensure the potato and cream sauce mixture has thickened to your desired consistency before you add the puff pastry and bake. The sauce will not significantly thicken further in the oven once the pastry is on top. If it appears too watery, continue simmering gently until it reaches a nice, creamy thickness. Conversely, if it becomes overly thick, a small splash of milk can easily adjust the consistency.
Grate Your Own Cheese: For the most accurate flavor, optimal melt, and best texture, we cannot stress enough the importance of grating your own cheese from a block of sharp Cheddar and Parmesan. Pre-shredded cheeses often contain anti-caking agents (like cellulose) that prevent them from melting smoothly, leading to a grainy or even greasy texture in your pot pie. Freshly grated cheese melts beautifully, distributes flavor evenly, and allows you to control the saltiness, especially with Parmesan.
Choosing Your Pie Pan: A standard 9- or 10-inch glass pie pan works perfectly for this recipe. Glass bakeware helps distribute heat evenly and allows you to see when the filling is bubbling at the edges.
Don’t Overcrowd: Ensure your pie pan isn’t overly full to prevent bubbling over during baking. Place the pie on a baking sheet to catch any potential drips and make cleanup easier.

More Comforting Meals You’ll Love

Dinner

Smothered Chicken and Rice

Dinner

Chicken Pot Pie Pasta

Beef

Beef Stroganoff

Dinner

American Goulash Recipe

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

Video

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 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 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 dough (one sheet from a standard package) (see Note 4)
1 large egg
Fresh thyme (optional, for garnish)

Instructions

Follow package directions to thaw 1 sheet of puff pastry dough. Preheat oven to 350°F (175°C). Generously grease a glass 9- or 10-inch pie pan with cooking spray and set aside.
Scrub, dry, and thinly slice (1/8th-inch thick) all the potatoes. In a medium pot over medium-high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds to create a roux. While whisking constantly, slowly add in the whole milk and whisk until smooth. Allow the mixture to slightly thicken, about 2–3 minutes (it will thicken more with the potatoes). Stir in all the seasonings: onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper to taste (I typically add 1/2 teaspoon of each). Stir in the sliced potatoes, cover the pot with a lid, and reduce heat to medium-low. Allow to cook for 10–15 minutes, stirring occasionally, or until potatoes are fork tender (a fork should pierce through nicely without resistance). Finally, stir in the chopped ham and frozen peas to warm through.
Remove the pot from heat and add in the freshly shredded sharp Cheddar cheese. Stir gently until the cheese is fully melted and incorporated into the creamy mixture. Transfer the entire contents of the pot into the prepared pie pan. Evenly sprinkle the freshly grated Parmesan cheese over the top of the filling.
In a small bowl, whisk the large egg with a fork until smooth to create an egg wash. Using a pastry brush, generously brush egg wash around the edges of the pie pan where the puff pastry will meet the rim. Carefully place the thawed puff pastry sheet on top of the pie, gently pressing down around the corners and edges to seal it to the pie pan. Generously brush the entire surface of the puff pastry with the remaining egg wash. Use a sharp knife to cut several steam vents (slits or a decorative pattern) in the top of the pastry. Place the assembled pot pie on a larger sheet pan (to catch any potential overflow) and bake for 35–45 minutes, or until the puff pastry is deeply golden brown on top and the pot pie filling is bubbling vigorously at the edges. Remove from the oven and let stand for 5 minutes before serving.
Carefully cut into slices and serve warm. Garnish with fresh thyme, if desired, for an added touch of freshness and aroma. Enjoy this hearty and comforting meal!

Recipe Notes

Note 1: Yukon Gold potatoes have very tender, unnoticeable skins, so peeling is optional. For other potato varieties with thicker skins, peeling is recommended. Ensure potatoes are thinly sliced (1/8-inch thick) for even cooking, using a knife or mandolin slicer.

Note 2: Leftover holiday ham is excellent, but store-bought pre-cubed ham or chopped ham steaks are perfect alternatives if you don’t have leftovers.

Note 3: Always grate your own cheese from blocks of Parmesan and sharp Cheddar. Pre-grated cheeses contain preservatives that prevent smooth melting and can lead to a greasy pot pie. Freshly grated cheese melts beautifully and offers superior flavor and texture.

Note 4: Puff pastry dough is found in the freezer section. We recommend Pepperidge Farm puff pastry sheets. You’ll only need one sheet for this recipe; wrap and refreeze the other for later use.

Note 5: Ensure the filling reaches your desired creamy thickness before baking. It won’t thicken much more in the oven. If too thin, simmer longer; if too thick, add a splash of milk.

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

Nutrition

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