Name: Ham plus Potato Pot Pie
Yield: 6

This Ham and Potato Pot Pie combines cheesy au gratin potatoes, sweet peas, and smoky ham in a satisfying casserole topped with flaky puff pastry.

author’s 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 a reliable comfort foods… 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 reliable smoky bite, and the puff pastry bakes up golden and crisp on top. It feels a little elevated, but it’s actually really simple to make.

Now it’s one of those dinners I come back to anytime I want something cozy, filling, and guaranteed to get zero complaints at the table.

Ingredients for this recipe prepped and ready to assemble, including potatoes, cheese, seasonings, ham, butter, milk, and flour.

Ham and Potato Pot Pie Ingredients

Ingredient	straightforward 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; check the seasoning and adjust
Flour & butter	Thickens the sauce; don’t 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

Whisking melted butter and flour in a pot while slowly adding milk to create the creamy base for ham and potato pot pie.

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: mix in seasonings and sliced potatoes. Let simmer until fork tender.
mix 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 the edges turn golden and bubbly.

Adding in seasonings and potatoes to the cream sauce and simmering it all together until everything is tender.

chelsea’s 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 won’t 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 400°F for 45 to 50 minutes until the edges turn golden.

Adding the ham and peas to the potato cream mixture and then transferring it all to a pie dish, and finally placing the thawed puff pastry on top for this ham and potato pot pie.

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 350°F, 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.