Ham Pot Pie

Ham Pot Pie

The Spruce / Diana Chistruga

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 2 to 4 servings
Yield: 1 pie
Nutrition Facts (per serving)
752 Calories
49g Fat
59g Carbs
21g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 752
% Daily Value*
Total Fat 49g 62%
Saturated Fat 14g 68%
Cholesterol 103mg 34%
Sodium 715mg 31%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 12%
Total Sugars 11g
Protein 21g
Vitamin C 15mg 75%
Calcium 237mg 18%
Iron 3mg 19%
Potassium 576mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Have a batch of leftover cooked ham from Christmas or Easter dinner? Or maybe a little pulled pork begging to be used? Look or further than this easy ham pot pie. Using ready-made frozen pastry—and even frozen vegetables if you're short of time—you can have a crowd-pleasing family dinner on the table in an hour.


  • 1/3 cup carrot, peeled and cut into tiny cubes

  • 1/3 cup onion, finely diced

  • 1/3 cup celery, thinly sliced

  • 4 tablespoons butter, plus extra for greasing

  • 4 tablespoons all-purpose flour

  • 2 1/2 cups milk

  • Pinch mace

  • Pinch kosher salt

  • Pinch freshly ground black pepper

  • 1 cup mixed fresh vegetables, such as peas, beans, and broccoli florets

  • 2 tablespoons parsley leaves, chopped

  • 4 ounces leftover ham, cubed

  • 12 ounces frozen puff pastry sheet, defrosted

  • 1 large egg, beaten

Steps to Make It

  1. Gather the ingredients.

    Ham Pot Pie ingredients

    The Spruce / Diana Chistruga

  2. Using a little of the butter, grease either two 8 x 5 x 2- inche deep, individual pie tins or an 8 x 2-inch deep pie plate. Set aside.

    grease pie tin

    The Spruce / Diana Chistruga

  3. Bring a cup of water to the boil in a small saucepan, add the diced carrots and cook for 3 minutes to soften them. Strain and keep to one side. 

    carrots in a colander

    The Spruce / Diana Chistruga

  4. In a large saucepan, melt the butter and add the chopped onions and celery. Gently fry over medium heat and gently for 5 minutes to soften.

    onions and celery with butter in a saucepan

    The Spruce / Diana Chistruga

  5. Add the flour to the pan and stir well, cooking for 2 minutes, then slowly adding the milk a splash at a time. Stir well between each addition.

    add flour and milk to the onion mixture in the saucepan

    The Spruce / Diana Chistruga

  6. Add the pinch of mace if using, and the salt and pepper. Stir until the sauce has thickened to the thickness of heavy cream. Add half of the beaten egg and stir well.

    sauce cooking in a saucepan

    The Spruce / Diana Chistruga

  7. Add the carrots and mixed vegetables to the sauce and stir, cooking for another 5 minutes.

    Add the carrots and mixed vegetables to the sauce in the saucepan

    The Spruce / Diana Chistruga

  8. Remove from the heat and leave too cool. The sauce does not need to be cold, so 10 minutes should be long enough. Once cooled, add the parsley and the ham pieces.

    add the parsley and the ham pieces to the mixture in the saucepan

    The Spruce / Diana Chistruga

  9. Pre heat the oven to 400 F. Lay the pastry on a lightly-floured work surface and cut two pieces to line the tins and two for the lids, or two circles to fit the pie plate.

    dough on a floured surface

    The Spruce / Diana Chistruga

  10. Line the base of your chosen serving dish with one piece of pastry and fill with the ham and vegetable sauce.

    ham mixture in a pie tin line with dough

    The Spruce / Diana Chistruga

  11. Brush the edges of your dish with the beaten egg and lay the lid over. Press lightly, then crimp the edges with your fingers or the edge of a fork to seal the pie. Cut a small hole the size of a dime into the center of each pie and then brush the surface all over with the remaining beaten egg.

    ham pie brushed with egg

    The Spruce / Diana Chistruga

  12. Bake in the center of the heated oven for 25 to 30 minutes until the pastry is golden and risen, and the sauce is bubbling. It may bubble through the hole, but don’t worry, it adds to the character of the pie. 

    Ham Pot Pie

    The Spruce / Diana Chistruga


  • If you're in a hurry and using frozen, diced mixed vegetables in the sauce, there's no need to defrost—just stir through the hot sauce as directed above.

Recipe Variations

  • You can replace the leftover ham with pulled pork for a delicious variation of the pie.
  • Add 2 tablespoons grated cheddar or similar cheese for an extra tasty topper.
  • Vegetarian guest coming for dinner? Make the recipe as above, but leave out the ham and add 4 tablespoons of strong cheddar or similar cheese into the hot sauce before cooling in step three.

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