We love this simple, filling ham pot pie full of chicken, potatoes, and creamy filling! The crust is made from tender, flaky puff pastry so you don’t have to fuss with making a crust! Using both ham and chicken gives this pot pie a robust meat flavor perfect for meat lovers. This is the perfect recipe for leftover ham or rotisserie chicken. Best of all, the recipe just takes 30 minutes of active cooking time!!!
In college I lived in a co-op house where our amazing cook, Kevin, whipped out tasty meals for 55 women five nights a week! I spent as much time as possible hanging in the kitchen learning from Kevin. Every few weeks he made these delicious ham pot pies with mushrooms and a creamy sauce and puff pastry tops! I don’t remember if there was chicken in it or not but I remember loving those pies!
Recently I happened to have leftover ham and leftover rotisserie chicken at the same time. So yes, I whipped up a excellent pot pie with both! It was an instant hit with every member of our family. The only compliant was from Jon – he felt that you have to make chicken pot pie with potatoes! So I made another batch a few days later with some Yukon gold potatoes and it was even more heavenly than the first batch. Jon is right – pot pie just needs potatoes!
Homemade Ham Pot Pie
Pretty much everybody loves a good homemade chicken pot pie or yes, a turkey pot pie. But I gotta say ham pot pie with some chicken is where it is AT! You get that smokey pork, almost bacon type flavor from the ham. Then the tender bites of chicken create the familiar base flavor we all love from the best chicken pot pie!
I’m pretty much ready to argue that the best chicken pot pie in the world is actually a ham pot pie made with chicken! But my mother says I’ve always been a bit contrary…
Ham Pot Pie or Chicken Pot Pie With Puff Pastry Crust
I love the idea of homemade pie crust – but honestly I love the flavor of puff pastry crust! And it is so fast and easy to toss on. Instead of slaving all day over a ham pot pie with homemade crust this recipe is only about 30 minutes of active time! And everything is made in one pot before I toss it in a baking dish.
Sorry, homemade pot pie crust lovers, but I’ve got a four year old and almost two year old right now. I need plenty of easy, delicious family friendly meals in my life!
Making Ham Pot Pie YOUR Way
Don’t be afraid to play with this recipe. I’ve made some notes about what you can do to remove the whipping cream if you need to lighten it up. You can use more ham than chicken or more chicken than ham depending on what you have. I love a waxy gold potato here but you can use russets too!
Don’t like mushrooms? Leave them out! You can add more celery and carrots instead or you can always add a cup of frozen peas – just add them right at the end with the meat instead of early on like you would the mushrooms.
The beauty of a recipe like this is that it can be the meal that YOU love. Be bold and experiment with the adjustments you want. If you have any questions on substitutions leave them in the comments and I’m happy to help out!
More Easy Comfort Food Family Meals
- Huli Huli Chicken Without a Grill (easy HI comfort food in one pot)
- Easy Sheet Pan Chicken Tikka (all the flavor, none of the hard work)
- Slow Cooker Pot Roast (The best pot roast you ever had with only 5 min of work!)
- Easy Oven Roast Beef (These directions will have you cooking roast beef just like YOU like it!)
- 30 Minute Clam Chowder (One pot, from scratch and better than the best Oregon Coast restaurants!)
Ham and Chicken Pot Pie with Puff Pastry Crust
- 3 Tablespoons butter salted butter preferred
- 1 large onion diced
- 1 cup sliced cremini brown mushrooms about 5 mushrooms
- 2 gold potatoes peeled and diced, can sub russets
- 1 large carrot diced
- 4 celery ribs diced
- 1/3 cup all-purpose flour
- 1 ½ cups 2% milk can sub whole milk
- 1 1/3 cups hot water divided
- ½ cup heavy whipping cream can sub milk
- 1/2 teaspoon granulated garlic
- 1 Tablespoon chicken bouillon better than bouillon preferred
- ½ teaspoon dried thyme
- 1 teaspoon black pepper
- 8 oz cooked chicken diced (leftover rotisserie chicken is great)
- 8 oz cooked ham diced
- 1-2 sheets puff pastry thawed
Before You Begin:
- This recipe can be baked in individual dishes, 2 deep dish pie plates, one casserole pan or two casserole pans. You will need just one sheet of puff pastry if you bake it in one casserole pan. All other methods require two sheets of puff pastry.
- It helps to cut all the vegetables and meat up before you start cooking so you can simple add prepped ingredients as you go.
- If you like thinner pot pie then divide the filling between two pans and use both sheets of puff pastry.
To Make The Ham Pot Pie Filling
- Whisk bouillon into 1 cup of hot water until no chunks remain and set aside.
- In a large soup pot, melt butter over medium-high heat.
- Add onions and mushrooms, cook for 4 minutes.
- Add potatoes, carrot and celery. Cook for 3 minutes until carrots start to soften.
- Add 1/3 cup of hot water and stir scraping bottom of pot. Cook for another 2 minutes until most of the liquid is evaporated.
- Add flour and cook stirring continuously for another 30 seconds.
- Add milk, stirring until combined.
- Add the cream and stir until combined.
- Add the garlic, chicken bouillon, thyme and black pepper. Stir.
- Add the chicken and ham, stir.
- Taste for salt and add more if needed.
- Continue to stir frequently until you see steam, then cook about 3 minutes until the sauce has thickened. (It will not thicken any more in the oven so make sure you get it as thick as you want now.)
- Remove from heat, pour into medium large casserole pan and cool in refrigerator at least 30 minutes (see note).
- Meanwhile remove puff pastry from freezer and partially thaw.
To Bake The Pot Pie
- After 30 minutes of cooling time Preheat oven to 350F.
- Roll out puff pastry to slightly larger than top of pan. Place pastry over filling and crimp edges.
- Use a sharp knife to cut several slits into the crust.
- Bake 45-60 min until golden brown on top.
MirlandrasKitchen.com is written to share great recipes. While we do our best to provide nutritional information as a general guideline, we are not registered dietitians and the values provided here should be considered estimates – not exact scientific data.