Holiday Ham Pot Pies Recipe

Ham pot pie might just be the best pot pie. While chicken pot pie has its charm, the flavor and texture of ham in this dish make it an excellent choice, especially if youre trying to use up holiday leftovers like ham, sweet potatoes, or green beans. This recipe provides an easy-to-make hot water pastry dough for those who struggle with a classic pie crust. Whether you adapt it to your leftovers or follow the recipe exactly, youll enjoy a hearty, flavorful meal. Lets get started!

Ingredients

For the filling:

• 3 tablespoons unsalted butter
• 1 pinch salt, or to taste
• 1/2 cup diced onions
• 1/3 cup diced carrots
• 1/3 cup diced celery
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1/4 cup cream
• 1 cup cubed ham
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/4 cup water, or as needed
• 1/2 cup frozen peas

For the hot water pastry:

• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 8 tablespoons unsalted butter
• 1/2 cup plus 1 tablespoon water, or as needed

For the egg wash:

• 1 large egg
• 1 teaspoon water

Directions

Step 1: Start by melting the butter in a saucepan over medium-high heat. Add a pinch of salt, and saut the onions, carrots, and celery until the onions turn translucent, about 3 to 5 minutes.

Step 2: Stir in the flour and cook for an additional 2 minutes, until the mixture turns a light golden brown.

Step 3: Gradually pour in the chicken broth, stirring constantly until the mixture thickens.

Step 4: Add the cream, cubed ham, rosemary, black pepper, and cayenne pepper. Stir in a splash of water if needed, and bring the mixture to a simmer. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.

Step 5: Stir in the peas and taste the filling. Adjust the seasoning with more salt or pepper as needed. Remove from heat and let it cool. Once cooled, refrigerate until ready to use.

Step 6: Preheat the oven to 400F (200C) and line a baking sheet with foil to catch any drips from the pies.

Step 7: In a bowl, stir salt into flour. Make a well in the center. In a small saucepan, bring the butter and water to a simmer, then remove from heat. Pour the hot butter-water mixture into the flour and stir until the dough starts to come together. Let the mixture cool to a temperature you can handle.

Step 8: Press the dough together, form it into a ball, then shape it into a disc. If the dough is too dry, add a little cold water to adjust the texture.

Step 9: On a floured surface, roll the dough into a circle about 1/8-inch thick. Cut the dough into four pieces. Work with one piece at a time, keeping the rest covered.

Step 10: From one piece of dough, cut a circle slightly larger than the size of your ramekin and set it aside. Take the remaining dough, roll it out into another circle, and place it into the ramekin. Press the dough firmly into the bottom and sides, making sure the dough extends up and over the top edge.

Step 11: Fill the ramekin with the cooled ham mixture. You want it filled all the way to the top.

Step 12: In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash along the top edge of the dough in the ramekin.

Step 13: Lightly brush the round dough piece with the egg wash and place it over the filling, egg-wash-side down. Press down on the edges to seal the top and bottom crusts together. Trim any excess dough around the edge of the ramekin.

Step 14: For a decorative edge, press the tines of a fork around the crust, which also helps to seal the edges. Brush the top crust with more egg wash and make a small hole in the center with a knife to allow steam to escape.

Step 15: Repeat the process for the remaining pies. Place all the pot pies on the prepared baking sheet.

Step 16: Bake the pies in the preheated oven for about 1 hour, or until the crust is golden brown and the filling is bubbling out of the steam vent.

Step 17: Once done, serve hot. You can eat directly from the ramekin with a spoon or let the pies cool slightly, remove them from the ramekin, and enjoy with your hands. These pies are also delicious at room temperature or even cold.

Chef's Note: Though I demonstrated making one pie for filming purposes, you can make all four at once. This recipe can also be adapted for one large pie if preferred.

Nutrition Facts (per serving)

• Calories: 688
• Total Fat: 36g (47% DV)
• Saturated Fat: 21g (105% DV)
• Cholesterol: 156mg (52% DV)
• Sodium: 1260mg (55% DV)
• Total Carbohydrate: 70g (26% DV)
• Dietary Fiber: 4g (15% DV)
• Protein: 20g (40% DV)
• Vitamin C: 5mg (5% DV)
• Calcium: 59mg (5% DV)
• Iron: 5mg (27% DV)
• Potassium: 395mg (8% DV)