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.
authorโs note
This Is The Kind Of Dinner That Gets Zero Complaints!
I had leftover ham sitting in the fridge after a holiday dinner, and instead of doing the usual soup or sliders, I wanted to try something a little different. I started thinking about all my favorite comfort foodsโฆ cheesy au gratin potatoes, a creamy savory filling, and a buttery, flaky crust. And it just clicked. Why not combine all of it into one dish?
After a few rounds of testing, this version was the clear winner. The potatoes cook right in the creamy sauce so they get super tender and full of flavor, the ham adds that perfect smoky bite, and the puff pastry bakes up golden and crisp on top. It feels a little elevated, but itโs actually really simple to make.
Now itโs one of those dinners I come back to anytime I want something cozy, filling, and guaranteed to get zero complaints at the table.
Ham and Potato Pot Pie Ingredients
| Ingredient | Easy swaps or tips |
|---|---|
| Yukon gold potatoes | Naturally buttery and hold shape well; no need to peel |
| Ham | Leftover ham, ham steak, or pre-cubed all work |
| Whole milk | Best for creamy texture; 2% works but thinner; avoid skim or plant-based |
| Seasonings | Salt slowly; ham and Parmesan add salt; taste and adjust |
| Flour & butter | Thickens the sauce; donโt skip |
| Cheddar & Parmesan | Use sharp Cheddar and freshly grate both for best melt and flavor |
| Puff pastry | There are 2 sheets per package and I only use one for this recipe. Use extras in cronuts, toaster strudels, or apple turnovers. |
| Frozen peas | Swap for carrots, green beans, or corn |
How To Make Ham And Potato Pot Pie
- Make base: Melt butter, whisk in flour, then slowly add milk until smooth and creamy.
- Add flavor: Stir in seasonings and sliced potatoes. Let simmer until fork tender.
- Stir in the good stuff: Add ham, peas, and cheese until everything is melty.
- Assemble: Pour into a greased pie dish and top with puff pastry.
- Bake: Brush with egg wash, cut vents, and bake until golden and bubbly.
chelseaโs recipe tip
My Top Tips For Success
- Slice evenly: Cut potatoes thin (about 1/8-inch) or use a mandolin for quicker prep.
- Thicken first: Make sure the filling is creamy before baking; it wonโt thicken more in the oven. Add a splash of milk if too thick.
- Puff pastry: Cut a few slits on top of the puff pastry so steam can escape.
- Crust swap: Use a pie crust instead of puff pastry if preferred; bake ham and potato pot pie at 400ยฐF for 45 to 50 minutes until golden.
Storage
- Storage: Best enjoyed fresh. Store leftovers of this ham and potato pot pie covered in the fridge for 3 to 4 days. Reheat at 350ยฐF, covered, for 20 to 25 minutes.
- Make ahead: Make filling, cool, and refrigerate. Add puff pastry and bake, adding 10 to 15 extra minutes. Cover if browning too fast.
More Comforting Meals:
Ham and Potato Pot Pie
This Ham and Potato Pot Pie is loaded with cheesy potatoes, sweet peas, smoky ham, and topped with golden, flaky puff pastry. Pure comfort food!
Video
Equipment
- Pie pan 9- or 10-inch
Ingredients
- Cooking spray
- 3 cups thinly sliced baby gold potatoes see note 1
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1-3/4 cup whole milk
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- Salt and pepper
- 2 cups chopped cooked ham see note 2
- 1-1/2 cups frozen sweet peas
- 1 cup freshly shredded sharp Cheddar cheese
- 1/2 cup freshly grated Parmesan cheese see note 3
- 1 frozen puff pastry dough see note 4
- 1 large egg
- fresh thyme optional
Instructionsย
- Follow package directions to thaw 1 sheet of puff pastry dough. Preheat oven to 350ยฐF. Generously grease a glass 9- or 10-inch pie pan with cooking spray and set aside.
- Scrub, dry, and thinly slice (1/8th-inch thick) all the potatoes. In a medium pot over medium-high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly add in milk and whisk until smooth. Allow to slightly thicken, about 2โ3 minutes (it will thicken more with potatoes) and stir in all the seasonings. (Add salt and pepper to taste; I typically add 1/2 teaspoon of each.) Stir in the sliced potatoes, cover the pot with a lid, and reduce heat to medium-low. Allow to cook for 10โ15 minutes, stirring occasionally, or until potatoes are fork tender (fork pierces through nicely). Stir in the ham and peas to warm through.
- Remove pot from heat and add in the Cheddar cheese. Stir gently until melted. Transfer contents of pot into prepared pie pan. Sprinkle Parmesan cheese evenly over top.
- In a small bowl, whisk the egg with a fork until smooth. Using a pastry brush, brush egg wash around the edges of pie pan. Place thawed puff pastry on top of the pie and gently press down around corners. Generously brush the entire puff pastry with egg wash. Use a knife to cut several steam vents in the top. Place pot pie on a sheet pan (in case anything bubbles over) and bake for 35โ45 minutes or until puff pastry is deeply golden on top and pot pie is bubbling at the edges. Remove and let stand 5 minutes before serving.
- Cut and serve. Garnish with fresh thyme if desired. Enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Iโve made this with peeled and unpeeled potatoesโdidnโt make much of a difference if using Yukon gold potatoes (the peel is so tender/unnoticeable). If peeling, thinly slice with a knife or mandolin slicer (1/8th-inch thick) for even quicker prep.
Note 2: Any leftover holiday ham works great, and if you donโt have any, use pre-cubed ham from the store or a ham steak(s) to quickly chop and add in.
Note 3: Packaged grated Parmesan is very salty and wonโt melt nicely in this recipe. I highly recommend using a block of Parmesan and a block of sharp Cheddar cheese, grating them on the large holes of the grater. Then measure. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but also keep the cheese from melting smoothly and will cause a greasy pot pie.
Note 4: The puff pastry I recommend can be found in the freezer section of the grocery store, near the frozen bread or desserts. Use a store app if your grocery store has one. I love and recommend Pepperidge Farm puff pastry sheets.
Note 5: Before adding the filling to the pie pan, ensure itโs thickened to your liking. The sauce wonโt thicken further once the puff pastry is added, so cook the potatoes until creamy. If itโs too thick, add a splash of milk.
Storage: Once baked, this pot pie is best enjoyed promptly. The puff pastry softens and loses texture over time. Cover leftovers and keep in the fridge for 3โ4 days. Reheat in the oven at 350ยฐF, covered with foil, for about 20โ25 minutes.
Nutrition
Serving: 1serving | Calories: 712kcal | Carbohydrates: 47g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1714mg | Potassium: 655mg | Fiber: 4g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 31mg | Calcium: 558mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This tasted great but for some reason it got very runny. So maybe more flour? I followed the recipe to a T.
I wonder if the filling just needed a bit more time or slightly higher heat to fully thicken before adding it to the dish. That could help. Otherwise, try adding a little more flour.
So good! I make 2 at a time for 3 sons!
That makes me so happy! So glad you guys all enjoy!
This is one of our new favorite recipes. I would serve this over a traditional Easter dinner in a heartbeat.
I am so thrilled to hear this! I actually think youโre on to something with the easter dinner idea!
Hi,
I made this for my daughter and the three granddaughters. The recipe went together easily and the photo series of step by step was very helpful. Every one loved it and finished the whole thing! Btwโฆthe sauce thickened up nicely added a little milk as the potatoes were cooking. Delicious .
Yay! Iโm so thrilled this was a hit and it was enjoyed ๐ Thank you for the comment John!