Ham Pot Pie
Ham Pot Pie – the ultimate comfort food! The creamy filling is full of hickory-smoked ham, potatoes, carrots, mushrooms, peas, and topped with a blanket of puffed pastry.
Ham Pot Pie – This creamy dish is loaded with savory ham, potatoes, carrots, mushrooms, peas, and topped with a fluffy puffed pastry crust. It’s a cozy meal any time of the year, made simple with a delicious hickory smoked roast ham.
This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
There was a time when the mere mention of pot pie conjured up memories of road trips in Amish country, my father ordering one of his favorite foods at the cozy homespun restaurants in rural Pennsylvania and watching him blissfully tuck his spoon into a buttery crust, spoonfuls of steamy, creamy hot potato filling cautioning him to slow down and take his time.
My father’s love for comfort food has passed on to me, and it turns out, to my son, too! I am guaranteed a big smile when I tell him we’re having pot pie for dinner. So, if I can imagine anything into pot pie form, I do!
We’re heading into what I like to call pot pie season. If you’re looking for a cozy weeknight dinner, a cozy pot pie is my favorite solution!
Boar’s Head Dinner Collection Roasts
Speaking of solutions, I also want to introduce you to another mealtime staple – Boar’s Head Dinner Collection Roasts! They offer a Classic Roast Turkey Breast, a Maple Glazed Roast Pork Loin, and a Hickory Smoked Roast Uncured Ham. These roasts are fully cooked, boneless, and petite cuts, making them perfect for serving families as a dinner centerpiece or as an ingredient in recipes like pot pie!
These perfectly-portioned roasts are available at your local Safeway, in the meat department.
I love how versatile the Hickory Smoked Roast Uncured Ham is and how easy it is to reheat! It only takes a few minutes in the oven to reheat, and I like to give it a few minutes under the broiler with a sweet and spicy glaze for a simple meal paired with a hearty autumn salad.
The roasts are equally wonderful in recipes! I can use it in sandwiches, serve it in a breakfast hash, stir it into split pea soup, and more! And then there’s the ham pot pie.
How to Make Ham Pot Pie
Let’s get started on making this delicious dish! When it comes to the ham, the Boar’s Head roast ham makes it incredibly easy! Since it is already cooked, simply dice the ham, and it’s ready for the recipe.
- Chop the ham and vegetables for the filling. Grab a large sauté pan and melt some butter over medium-low heat.
- Cook the onions, celery, and carrots in melted butter. When the onions are wilted, sprinkle in the flour. Add the chicken stock, continually whisking. Stir in the milk, then season to taste with salt and pepper. Stir in the potatoes, sweet potatoes, and mushrooms. When the potatoes are tender, stir in the ham and peas. Season again with salt and pepper to taste.
- Divide the filling between individual ramekins or oven-proof bowls. While it cools, roll out the puff pastry.
- Cover the ramekins with pastry rounds and decoration, and cut slits in the pastry to let it vent while baking. Whisk together the egg and tablespoon of water. Lightly brush the egg wash onto the puff pastry and season with sea salt.
- Place the baking tray with the ramekins in the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and has risen, and the filling is bubbling within.
And voila! Your delicious pot pie is now ready to enjoy. Just let it cool slightly before serving.
More Simple Pot Pie Recipes
Turkey Pumpkin Pot Pie
White Chicken Curry Pot Pie
Disclosure: This post was created in partnership with the Safeway and Boar’s Head. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Ham Pot Pie
Ingredients
- 1/2 cup unsalted butter
- 1 cup yellow onion finely chopped (about 1 medium onion)
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup all-purpose flour
- 3 cups chicken stock hot
- 1/4 cup whole milk
- 1 1/2 cups Yukon gold potato peeled and diced, from about 3 potatoes
- 1 cup sweet potato peeled and diced
- 1 cup cremini mushrooms trimmed and quartered
- 1 lb Boar's Head Hickory Smoked Roast Uncured Ham sliced in 1/2 inch cubes
- 1/2 cup peas frozen or fresh
- 1 sheet puff pastry
- 1 large egg
- 1 tablespoon water
- kosher salt
- freshly ground black pepper
- flaked sea salt
Instructions
- Preheat the oven to 400°F.
- In a large pot, melt the butter over medium-low heat. Stir in the onions, carrot, and celery, and cook until the onions are wilted and translucent, about 4 minutes. Sprinkle the flour over the vegetables, and let it sit for a moment, until the flour is soaked into the melted butter. Gradually add the chicken stock, continually whisking. As you stir, the sauce will thicken and become smooth. Whisk in the milk, then season to taste with salt and pepper.
- Stir in the potatoes, sweet potatoes, and mushrooms. When the potatoes are just fork tender, stir in the ham and peas. Season to taste again with a little more salt and pepper, if necessary. Remove from heat, divide the filling between individual ramekins or oven-proof bowls, and let it sit on a lined baking tray while you prepare the pastry.
- On a lightly floured surface, lay the puff pastry and cut circles of pastry about 2 cm larger in diameter than your baking dishes. If you like, you can also cut leaf shapes out of the pastry and use that instead of, or in addition to, the pastry rounds.
- Cover the ramekins with pastry rounds and decoration, and cut slits in the pastry to let it vent while baking.
- Whisk together the egg and tablespoon of water. Lightly brush the egg wash onto the puff pastry and season with sea salt.
- Place the baking tray with the ramekins in the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and has risen, and the filling is bubbling within. If you find that the puff pastry is deflating upon removing from the oven, you may need to bake it for a little longer.
- Let cool slightly before serving.
Notes
Nutrition
COOKBOOK
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