This meal is what I call a halfway homemade meal. The filling is made completely from scratch, no canned soups in this one, so you know exactly what’s in it. But the crust is made from one of my very favorite convenience items; frozen puff pastry dough. It bakes up into a light, golden, flakey top crust that makes this pot pie not only easy to make but utterly delectable to eat. Can we be honest? One of the best parts of a pot pie is the crust, right? This is a meal you can feel good about feeding your family, and hey are going to love it.
Start by preheating your oven to 375℉.
On the stove, melt the butter over medium heat in a large cast iron skillet. Using an oven safe skillet means there’s no need to transfer the filling to an oven safe casserole dish; just one pan to clean up. Gotta love that!
Add diced onion and cook until translucent and lightly browned, stirring frequently, about 3-4 minutes.
Sprinkle flour in the pan and stir to combine with the onions and butter. Cook for about a minute to cook off the raw flour taste.
Whisk in chicken broth to combine.
Whisk in milk to make a smooth gravy.
Bring sauce to a simmer and cook until it thickens up, about 3-5 minutes.
Add the diced ham, frozen peas and carrots, sliced mushrooms, and the chopped rosemary.
If you have leftover turkey meat instead of ham, substitute an equal amount of leftover turkey meat and use fresh thyme instead of the rosemary to make a turkey pot pie.
Stir to combine and cook over medium heat until heated through, about 3-4 minutes.
Taste and season with salt and pepper.
Roll out thawed puff pastry dough, Use a sharp knife to cut the sheets of dough into small rectangle shapes, about 1 inch by 2 inches.
Place the rectangles on top of the ham filling in the skillet to cover, forming a top crust. Brush the puff pastry dough with milk.
Transfer the skillet from the stove into preheated oven.
Bake for 35-45 minutes or until the top crust is golden brown and the filling is bubbly and piping hot.
Remove from oven and let rest for 10 minutes before serving.
Round out the meal with a crisp green salad. This is delicious with my favorite Rockin’ Good Rocket Salad. It’s a simple to make salad with a bright lemon dressing that perfectly contrasts the creamy pot pie filling.
I’ve also served this pot pie with this Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons. This salad will rock your world, it’s that good!!! It perfectly compliments this savory pot pie.
The next time you have some leftover ham on hand, be sure to use some of it to make this delectable pot pie. You are going to love it from the minute the serving spoon cuts through the flakey crust and scoops up the savory, creamy filling. It’s so very easy to make, and using just one pan makes clean up a snap! Save this recipe for when you have leftovers from the holidays. Yes, believe it or not, the holidays are fast approaching! This is a tasty alternative to the endless ham sandwiches after the holidays.
Ham Pot Pie
Equipment
- 12 inch Cast iron skillet
Ingredients
- 6 tbsp butter
- ½ large onion, diced
- ⅓ cup flour
- 14.5 oz chicken broth
- 2 cups milk
- 6.5 oz can sliced mushrooms, drained
- 10 oz bag frozen peas and carrots
- 2 cups ham, diced
- ¼ tsp fresh rosemary leaves, roughly chopped
- salt & pepper, to taste
- 1 pkg frozen puff pastry, thawed
- 2 tbsp milk
Instructions
- Preheat oven to 375℉.
- Melt butter over medium heat in a large cast iron skillet.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Sprinkle flour in the pan and stir to combine with onions and butter. Cook for about a minute to cook off the raw flour taste.
- Whisk in chicken broth to combine.
- Whisk in milk to make a smooth gravy.
- Bring to a simmer and cook until sauce thickens.
- Add the diced ham, frozen peas and carrots, sliced mushrooms, and the chopped rosemary.
- Stir to combine and cook over medium heat until heated through, about 3-4 minutes.
- Taste and season with salt and pepper.
- Roll out puff pastry dough and using a sharp knife, cut dough into small rectangle shapes.
- Place the rectangles on top of the ham filling in the skillet to cover, forming a top crust.
- Brush puff pastry dough with milk.
- Transfer skillet to preheated oven.
- Bake for 35-45 minutes or until crust is golden brown and filling is bubbly and piping hot.
- Remove from oven and let rest for 10 minutes before serving.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35