This Easy Ham and Leek Pie with Puff Pastry is loaded with flavor and is a great way to use up ham leftovers after Easter or Christmas.
Salty ham is paired with fresh spring leeks, asparagus, peas, and creamy potatoes, and topped with a flaky puff pastry crust.
This Ham Pot Pie recipe is one of the most comforting dishes you can make. Pot pies are usually made with chicken but you can customize the pot pie filling with so many different ingredients.
This easy recipe is a delicious twist on the traditional pot pie and is a great solution for holiday leftovers.
Need another way to use up leftover ham? Try these Ham and Cheese Sourdough Scones or these Ham Egg and Cheese Breakfast Muffins.
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Why You Will Love This Recipe
- Easily customize this easy ham pot pie recipe by using any vegetables that you have in your refrigerator.
- This delicious recipe is easy to assemble and uses store-bought puff pastry.
- Pot pies are the ultimate comfort food and are sure to please your whole family.
- This is a delicious way to use up leftover holiday ham.
Casseroles are one of the easiest dinners you can make. Here are a few to try: Chicken Pesto Stuffed Shells, Leftover Pulled Pork Casserole, Teriyaki Chicken Pineapple Meatballs, and Lasagna with Ricotta and Cottage Cheese.
Recipe Ingredients
You will need the following ingredients to make this creamy Ham and Leek Pie.
Butter and All-Purpose Flour: The butter and flour are whisked together and cooked to form a roux which will help thicken the filling for this pot pie.
Leeks: If you have never cooked with leeks before they might be a little intimidating. Check out this post to learn more about How to Choose, Wash, and Prepare Leeks.
Chicken Stock or Chicken Broth: Feel free to use store-bought chicken stock or make your own Overnight Chicken Stock.
Ham: I like to make this dish in the spring to take advantage of all of the fresh spring vegetables as well as use up leftover Easter ham.
Egg Wash: An egg wash will encourage the puff pastry to brown while it bakes.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Have a different protein left over? Go ahead and substitute it for the ham. This pot pie will taste equally delicious if made with leftover chicken, turkey, or beef.
Vegetables: You can easily substitute your favorite vegetables. Just be sure to cut them to a similar size to ensure they cook evenly.
Chicken Stock: You could also substitute vegetable stock.
Milk: Half and half or heavy cream could also be used to create a richer creamier filling.
Puff Pastry: Feel free to substitute pie crust, pieced-together crescent roll dough triangles, phyllo dough, or canned biscuits.
Step by Step Directions
Step 1: Preheat the oven to 425°F (218°C).
Step 2: In a large Dutch oven or large saucepan over medium heat, melt the butter, then add the leeks and garlic. Sautee for 5 minutes until the leeks begin to soften.
Step 3: Add the potatoes and asparagus and continue cooking for an additional 10 minutes.
Step 4: Stir in the flour until blended. Cook for 1 minute. Add the stock and milk and bring to a boil over medium heat, stirring constantly; cook for 5 minutes until it starts to thicken.
Step 5: Remove from heat; stir in Dijon mustard, cubed ham, parsley, and thyme. Add salt and pepper to taste.
Tip: My dutch oven is a bit larger so I prefer to transfer the creamy filling to a small glass casserole dish. This gives the puff pastry more support as there is less distance between the filling and the top of the baking dish.
Step 6: On a lightly floured surface, unfold puff pastry; roll to ¼ inch thickness.
Step 7: Lay the pastry across the top of the Dutch oven. Trim the pastry to the edge of the dish. Seal the edges well so that the filling doesn't bubble over onto the crust.
Step 8: Poke holes or cut a few slits with a sharp knife to let the steam escape and brush the top of the crust with the beaten egg using a pastry brush.
Step 9: Bake the butter ham pot pie for approximately 30 mins until the puff pastry is golden brown.
Allow the pie to cool for 10 minutes before serving. This allows the filling to cool and set up.
Make-Ahead Directions
The Ham and Leek Pie can be assembled up to one day in advance. Store, covered, in the refrigerator until you are ready to bake. Add an additional 10 minutes to the baking time.
Serving Suggestions
- One of my favorite ways to serve pot pie is a long side of a crisp green salad like this Kale and Apple Salad with Honey Vinaigrette.
- End this delicious spring dinner with a seasonal spring dessert. Try one of these: Nutella Raspberry Brownies, Blueberry Creme Brulee, No-Bake Pineapple Cream Cheese Pie, Rhubarb Creme Brulee, Fresh Raspberry Cupcakes, or Chocolate Rhubarb Cake.
Recipe FAQs
Microwave: To thaw in the microwave, remove 1 pastry sheet from the box and outer wrapping and wrap in a damp paper towel. Microwave on HIGH for 15 seconds. Flip the pastry sheet over and microwave for another 15 seconds. If the pastry doesn’t unfold easily, microwave for another 5 seconds on each side.
Room Temperature: To thaw at room temperature, remove the pastry sheet(s) from the box and outer wrapping. Thaw pastry sheet(s) at room temperature covered by plastic wrap to prevent the pastry from drying out until the pastry unfolds easily, no more than 40 minutes.
Refrigerator: The best way to thaw puff pastry is in the refrigerator. It’s important to keep the layers of dough and butter separate when thawing puff pastry. The best way to do this is to thaw it slowly and in a cool place. Most frozen puff pastry sheets will take six to eight hours to thaw in the refrigerator. Removing the puff pastry from its box and moving it to a baking sheet in the refrigerator will help it to thaw more quickly.
The crust should be golden brown and the filling should be bubbly. You want to cook the pot pie until it reaches an internal temperature of 165 degrees Fahrenheit.
Savory ham pot pie is best the day it is baked. Storing and reheating will cause the crust to become a bit soggy. You can microwave leftovers just know that the pie crust will soften.
To Freeze: To freeze the unbaked pie filling, follow steps 1-4 in the directions below. Then spoon the filling into an 8x8 foil pan. Cover with a layer of plastic wrap and then a layer of foil. Label with the contents and date. The pie filling can be frozen for up to 3 months.
To Cook From Frozen: Allow the frozen pie filling to thaw in the refrigerator for 24 hours. Remove the foil and plastic wrap.
Finish assembling the pie starting with step 5 in the directions below.
Expert Tips
- You want the consistency of the ham mixture to be thick but not too thick before placing the ham and leek pie in the oven. The filling will thicken a little more in the oven as the pie bakes.
- If your filling seems soupy, like heavy cream, let it continue to simmer until it is thick enough to coat the back of a wooden spoon. To speed up the thickening process, scoop out about ¼ cup of the sauce and whisk in a tablespoon or two of flour until no more lumps remain, then whisk this mixture back into the Dutch oven.
- If the filling seems too thick, whisk in some additional broth to thin it out again.
Tips For Working With Puff Pastry
- Puff pastry must be completely thawed before using it. Unfolding puff pastry, while it is still frozen, could tear the sheet. The pastry should unfold easily but still be cold after thawing.
- To check to see if your puff pastry has fully thawed, gently press the ball of your finger in the middle of one of the sheets. If your finger leaves an indentation, the pastry is ready to be used. If sheets reach room temperature, return to the refrigerator to re-chill (but not refreeze).
- Once your dough has thawed, work quickly and keep the dough cold. Chill a sheet pan in the freezer and turn it upside down to use as a work surface.
- Use a long, heavy rolling pin to roll out the puff pastry dough. This helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.
- It is important to not press too hard when rolling out the ends and edges. You want to avoid pressing the edge layers together, as that will prevent the pastry from rising.
More Easy Dinner Recipes
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📖 Recipe
Easy Ham and Leek Pie with Puff Pastry
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 3 leeks - white and light green parts only washed and finely sliced
- 3 garlic cloves minced
- 2 large Yukon gold potatoes cut into ½ inch cubes
- 1 lb asparagus trimmed and cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 /2 cup milk
- 2 teaspoons dijon mustard
- 1 ¾ cups ham cubed and fully cooked
- ½ cup frozen peas
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- salt and pepper
- 1 sheet puff pastry thawed
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 425°F (218°C).
- In a large dutch oven over medium heat, melt the 3 tablespoons unsalted butter, then add the 3 leeks - white and light green parts only and 3 garlic cloves . Sautee for 5 minutes until the leeks begin to soften. Add the 2 large Yukon gold potatoes and 1 lb asparagus and continue cooking for an additional 10 minutes.
- Stir in the 3 tablespoons all-purpose flour until blended. Cook for 1 minute. Add the 1 cup chicken stock and 1 /2 cup milk and bring to a boil over medium heat, stirring constantly; cook for 5 minutes until it starts to thicken.
- Remove from heat; stir in 2 teaspoons dijon mustard, 1 ¾ cups ham, ½ cup frozen peas, 1 tablespoon dried parsley, and 1 tablespoon dried thyme. Add salt and pepper to taste.
- On a lightly floured surface, unfold 1 sheet puff pastry; roll to ¼-in. thickness. Lay the pastry across the top of the dutch oven. Trim the pastry to the edge of the dish. Seal the edges well so that the filling doesn't bubble over on to the crust.
- Cut a few slits to let the steam escape and brush the top with the beaten 1 large egg.
- Bake for 30 mins until the puff pastry is golden brown. Allow the pie to cool for 10 minutes before serving. This allows the filling to cool and set up.
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