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a serving of Ham Pot Pie with a side of blanched beans on a teal coloured ceramic plate and with a fork resting on the side, sitting the bench
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Ham Pot Pie

Ham pot pie is an easy recipe and a delicious way to enjoy leftover Christmas Ham. Ham and veggies in a creamy sauce topped with buttery pastry.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: ham pot pie, leftover ham pie, ham pie, christmas ham pie
Servings: 6 servings
Calories: 424kcal
Author: Stacey

Ingredients

  • 1-2 Tablespoons olive oil
  • 1 large onion
  • 1 medium carrot
  • ½ cup corn kernels
  • 500 g left over Christmas ham
  • 1 medium zucchini
  • 1 cup chicken stock 250 ml
  • 1 tablespoon wholegrain mustard optional
  • 3 tablespoon sour cream optional
  • 1 Sheet puff pastry

Instructions

  • Preheat your oven to 220 degrees Celcius (420 F)
    Prep your vegetables
    Slice the onion thinly
    Dice the carrots
    Grate the courgette
    Drain the corn kernels (if you are using tinned corn)
  • Heat the oil in a fry pan over a medium heat
  • Sauté the onion and carrot in the oil, until both are tender and fragrant (approx 5 mins)
  • Dice the ham, add this to the frying pan and cook until it caramelises/browns a little.
  • Add the stock, grated zucchini and corn kernels. Bring to the boil then reduce to a simmer, Leave the mix to simmer for 20-30 mins, you want the liquid to reduce right down as this will be the filling of your pie, if it's too liquidy you end up with pie soup! You will think there is not enough liquid, but as the zucchini cooks it releases moisture too, so try to wait before you add extra stock
  • Once the ham and veggie mix has reduced down, turn off the heat and stir through the mustard and sour cream. You can skip this step, but I do find the flavour of the pie is absolutely amazing with the addition of these last 2 ingredients!
  • Transfer the ham pot pie filling to ta pie dish
  • Top with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and if you have the inclination brush the pastry with a little milk or an egg wash.
  • Bake at 220 degrees Celcius for 15 minutes or until the pastry is golden
  • Serve!

Video

Notes

  • Don't be tempted to add extra stock unless absolutely necessary, you want the ham and veggie pie filling to be quite dry so that you don't end up with a soggy pie.
  • Instead of making one large pie you can divide the filling into ramekins to make individual pot pies.
  • The pie filling can be made ahead of time and stored in the refrigerator for up to four days, ready to make a quick dinner when you need it.
  • If you have leftover roast chicken you can use this same recipe to make chicken pot pie
  • Serve with mashed potatoes and green beans
  • I used star-shaped cutters to get a bit creative with my pie crust which can make it even more appealing to kids.
  • On the hunt for another way to use leftover ham, try my baked ham pea risotto
  • Onion: This can be substituted for leeks
  • Corn kernels: Frozen or canned is fine, frozen peas can be used as an alternative.
  • Ham: This recipe will also work well with leftover roast chicken or turkey.
  • Puff pastry: I have made this recipe many times with gluten-free puff pastry (my son has coeliac disease)
  • Mustard: Both whole grain and Dijon mustard work well. If you are using hot English mustard you may need to alter the quantities

Nutrition

Serving: 1g | Calories: 424kcal | Carbohydrates: 26g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 66mg | Sodium: 1189mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1811IU | Vitamin C: 28mg | Calcium: 31mg | Iron: 2mg