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!!!
Prep Time30 minutesmins
Cook Time45 minutesmins
Cooling Time30 minutesmins
Total Time1 hourhr45 minutesmins
Course: dinner
Cuisine: American
Keyword: ham pot pie, best chicken pot pie, homemade pit pie, easy chicken pot pie, one pot meal, comfort food
Servings: 6
Calories: 581kcal
Ingredients
3Tablespoonsbuttersalted butter preferred
1large oniondiced
1cupsliced cremini brown mushroomsabout 5 mushrooms
2gold potatoespeeled and diced, can sub russets
1large carrotdiced
4celery ribsdiced
1/3cupall-purpose flour
1 ½cups2% milkcan sub whole milk
1 1/3cupshot waterdivided
½cupheavy whipping creamcan sub milk
1/2teaspoongranulated garlic
1Tablespoonchicken bouillonbetter than bouillon preferred
½teaspoondried thyme
1teaspoonblack pepper
8ozcooked chickendiced (leftover rotisserie chicken is great)
8ozcooked hamdiced
1-2sheets puff pastrythawed
Instructions
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.
Notes
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.