Leftover Ham Pot Pie Recipe

Leftover Ham Pot Pie

Here’s a cozy, creative way to use up that leftover ham in your fridge. Ham and veggies are cooked in a creamy sauce and topped with a flaky, golden-brown crust for the ultimate in comfort food.

Serves: 6Prep: 25 minutesCook: 40 minutesTotal: 1 hour 5 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 1 tablespoon olive oil
  • 1⁄2 white onion, diced
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 1 cup vegetable stock
  • 1⁄2 cup milk
  • 4 cups Simple Truth Organic California Style Blend Frozen Broccoli Cauliflower & Carrots
  • 2 cups leftover ham, shredded
  • 1 sheet (8 oz.) puff pastry, defrosted

Directions

  • Preheat oven to 400°F.
  • In large frying pan over medium-high, heat oil. Sauté onion, salt and pepper 4 minutes. Add garlic; continue cooking 1 minute.
  • Sprinkle in flour; stir to evenly coat onions. Turn heat up to high. Add vegetable stock and milk. Continue cooking 5 minutes, stirring often, until sauce thickens. Add vegetables and ham. Stir to combine.
  • Spray pie dish with cooking spray. Add pan mixture to dish. Cover with puff pastry, tucking square corners under to form round shape. Cut 1” slit in middle of pastry for venting. Bake 30 minutes, rotating halfway through.
  • Remove from oven. Let rest 15 minutes before slicing and serving. Refrigerate any leftovers.

Serves: 6

Ingredients

  • 1 tablespoon olive oil
  • 1⁄2 white onion, diced
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 1 cup vegetable stock
  • 1⁄2 cup milk
  • 4 cups Simple Truth Organic California Style Blend Frozen Broccoli Cauliflower & Carrots
  • 2 cups leftover ham, shredded
  • 1 sheet (8 oz.) puff pastry, defrosted

Directions

  • Preheat oven to 400°F.
  • In large frying pan over medium-high, heat oil. Sauté onion, salt and pepper 4 minutes. Add garlic; continue cooking 1 minute.
  • Sprinkle in flour; stir to evenly coat onions. Turn heat up to high. Add vegetable stock and milk. Continue cooking 5 minutes, stirring often, until sauce thickens. Add vegetables and ham. Stir to combine.
  • Spray pie dish with cooking spray. Add pan mixture to dish. Cover with puff pastry, tucking square corners under to form round shape. Cut 1” slit in middle of pastry for venting. Bake 30 minutes, rotating halfway through.
  • Remove from oven. Let rest 15 minutes before slicing and serving. Refrigerate any leftovers.