Ham and Chicken Pot Pie with Puff Pastry Crust
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. We use what we have on hand – sometimes more ham, sometimes more chicken and do the same with the vegetables. If you don’t like mushrooms, add more carrots or sub in some frozen peas after you add the meat. Best of all, the recipe just takes 30 minutes of active cooking time!!!
- 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.
Putting puff pastry on hot filling will cause it to melt which means you won’t get that wonderful, flaky crust you want! Putting the filling in the fridge for 30 minutes lets it cool enough so you can put the crust on without issue.
You can also make this the day before and put the crust on when ready to bake. Sometimes I make the filling in the morning and then just keep it refrigerated until the evening when I’m ready to add the crust and bake. This makes it a very simple, flexible dish for busy week nights.
Calories: 581kcal | Carbohydrates: 38g | Protein: 24g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 668mg | Potassium: 568mg | Fiber: 2g | Sugar: 4g | Vitamin A: 554IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 3mg