Ham and Potato Pot Pie

This Ham and Potato Pot Pie combines cheesy au gratin potatoes, sweet peas, and smoky ham in a delicious casserole topped with flaky puff pastry.

Ham and Potato Pot Pie

This recipe is a mashup of some of my favorite cold-weather comfort foods — a pot pie, cheesy au gratin potatoes, and leftover holiday ham! We rolled it all together into one show-stopping recipe that everyone loves!

And while pot pies can often be time consuming and labor intensive to make, this one is relatively quick and easy. Especially if you’ve already got some leftover ham chopped up in the fridge!

Ham and Potato Pot Pie Ingredients

• Yukon gold potatoes. Hands down, our favorite potatoes in this pot pie are Yukon Golds. This variety of potatoes is sweet and buttery and not prone to disintegration as they cook (like some varieties of potatoes). They also have a very delicate/thin skin so they don’t have to be peeled for this recipe.
• Ham. Any leftover ham works great and if you don’t have any, pick up some pre-cubed ham from the store or a ham steak(s) to quickly chop and add in.
• Whole milk. We tried this pot pie with different kinds of milk and didn’t find the consistency to work as nicely with lower fat percentages. The texture wasn’t as thick and creamy. While you can use 1 or 2% with slightly less creamy/thick results, we don’t recommend plant-based alternatives or skim milk in this recipe. On the other end, we also don’t recommend heavy cream which will likely curdle in this recipe. If you are lactose-intolerant, we recommend Lactaid® whole milk  (not sponsored) and lactose-free cheese for this recipe.

Ham and Potato Pot Pie Ingredients, Continued

• Seasonings. A few seasonings go a long way — salt, pepper, chicken bouillon, thyme, garlic powder, and onion powder. Salt slowly and to taste — depending on how salty the ham and Parmesan cheese are, you may want to add less. Taste test the filling before adding it to the pie tin, if you don’t find the flavors “sing,” feel free to add a pinch more salt or even more chicken bouillon.
• Flour and butter. These two ingredients will thicken the filling nicely.
• Frozen peas. We love how the peas complement the ham and potatoes, but if you aren’t a fan of peas, try frozen carrots,  green beans, or even frozen corn instead.
• Cheeses. We use two types of cheeses in this recipe — sharp Cheddar and Parmesan. Both are crucial to a very flavorful Ham and Potato Pot Pie. We recommend sharp or extra-sharp Cheddar, which has a richer and more pungent flavor. The Parmesan cheese adds such a nice savoriness and complementary flavor to the Cheddar.
• Puff pastry dough. More on this ingredient below.

Puff Pastry Dough

• The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store near the frozen breads or desserts. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. We love and recommend Pepperidge Farm® puff pastry sheets (not sponsored).
• There are 2 sheets per package and we only use one for this recipe. Set out one to thaw and then tightly wrap up the other and promptly return it to the freezer.
• Use the leftover puff pastry sheet in this Broccoli Cheddar Pot Pie, or if you’re feeling something sweet, try this Cronut recipe, homemade Toaster Strudels, or Apple Turnovers!
• Brush with an egg wash. Quickly whisk an egg with a fork and brush it generously over the puff pastry to get a beautiful golden-brown crust — yum!
• Don’t forget to vent the pie. Cut a few slits in the top of the puff pastry to let the steam release as the pot pie bakes.