Holiday leftovers don't have to mean the same reheated plate for days! These Turkey and Ham Pot Pies turn your leftovers into something new and delicious.
With its flaky pastry and creamy, savory filling, this pot pie is pure comfort food. You'll love how simple this is to pull together. Pair it with a crisp green salad or simple veggies for an easy meal!
Whether for a family dinner or a quick meal to share with friends, this Turkey and Ham Pot Pie is bound to become a favorite.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Onion: I use a regular brown onion, but white or yellow would work. You can also use a leek if you have one.
Chicken broth: If you have leftover turkey broth, you can use it. I use low sodium/ reduced salt broth to control the salt, as ham can be salty.
Milk: This recipe has been tested with full-fat and half-fat/semi-skimmed milk. I haven't tested it with 0% fat milk. You can also use half and half for a richer, creamier sauce.
Chicken or vegetable bouillon: I use a powdered stock or 'better than bouillon'. You can also substitute it with a stock cube. These all add an extra punch of flavor to the creamy sauce.
Turkey: Any leftover turkey, white and dark meat, will work. Remove the skin, though. You can cube or shred the meat.
Ham: We like chunks of this in the pie, but you can finely chop it.
Salt: You may not need extra salt, depending on your ham and broth. Taste your sauce, and then add the salt if it lacks flavor.
Puff pastry: An all-butter puff tastes better and will get golden on top. But you can use regular puff pastry. If you are using an all-butter puff pastry, cutting it while it is still a little frozen is easier.
Egg: This is for the egg wash on the top of the pie. You can also use a little milk.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Cook the onions, carrots, and celery over low heat. You want the carrot and celery to soften and the onions to be sweet and just starting to color.
- When you add the flour, stir it well so it thoroughly mixes into the butter and vegetable mixture.
- Pour the broth/stock slowly into the vegetable mixture and stir it constantly with a whisk or a wooden spoon.
- The sauce mixture should be thick (see picture below) because the ham will release some liquid into the sauce as the pie cooks.
- If you are making these in advance, allow the sauce mixture to cool before adding the meat.
- You can use any ratio of turkey to ham you like. Just make sure you have 4 cups in total.
- Use a bowl a little bigger than your ramekin to cut the top of the pot pie. It is nice to have a little overhang.
- I use 130z/380ml ramekins.
- You can use milk or an egg to brush the top of your pies. I think egg make them crispier and golden.
Why You'll Love These Turkey and Ham Pot Pies
- It is a great way to use up leftovers.
- Pot pie is comforting and familiar.
- They can be made in advance.
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Recipe Adaptions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Add extra vegetables to your pie. Especially if you have anything left over from the holidays. Corn, chopped green beans, or potatoes would work well.
- Add a spoonful of stuffing to each pie's top before adding the puff pastry crust.
- Add a potato top rather than a puff pastry top if you have leftover mashed potato.
Serving Suggestions
What to eat with Turkey and Ham Pot Pie
Serve these turkey and ham pot pies with a crisp green salad with a tangy vinaigrette to balance the richness of the filling and maybe some warm crusty bread to soak up any leftover creamy sauce. Steamed green beans or roasted carrots pair wonderfully with the rich, creamy filling. For an extra indulgent touch, consider serving it with buttery mashed potatoes.
What to drink with Turkey and Ham Pot Pie
For those who drink white wine, a floral, fruity Viognier perfectly balances the savory sauce and smoky ham. Or go for a new world Chardonnay with bright citrus notes and that creamy, buttery finish, perfect for complimenting and balancing the rich pie filling.
If you prefer a red, a light-bodied Pinot Noir, is fresh and fruity without overpowering the subtle herbs in the pie. Or a Grenache, while being a little more full-bodied, will stand up to the ham while not overpowering the turkey or the creamy sauce.
Enjoy x
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Get the Recipe
Turkey and Ham Pot Pies
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 rib celery finely chopped
- 1 tablespoon butter
- ⅓ cup flour
- 1 ¾ cups chicken broth (see note 1)
- ⅔ cup milk (see note 2)
- 1 teaspoon chicken or vegetable bouillon powder (see note 3)
- 1 tablespoon fresh parsley
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ¼ teaspoon ground sage
- 2½ cups turkey cubed/shredded (see note 4)
- 1 ½ cup ham cubed/chopped (see note 4)
- ½ teaspoon salt see note 5
- 1 sheet puff pastry
- 1 egg (see note 6)
Instructions
- Preheat oven to 390ºF/200ºC.
- Heat the oil in a large frying pan and add the chopped onion, carrot, and celery.1 tablespoon olive oil1 onion1 carrot1 rib celery
- Sauté the veg over low heat for 10 minutes until softened. Add the butter and let it melt into the veg.1 tablespoon butter
- Add the flour to the pan, stir well, then cook for a minute.⅓ cup flour
- Slowly pour the chicken broth over the vegetable mixture, stirring continuously. Once combined, add in the milk.1 ¾ cups chicken broth⅔ cup milk
- Bring the sauce to a simmer and cook for 7-8 minutes until thick. (see note 7)
- Remove the pan from the heat and add the bouillon powder, herbs, and seasonings. Stir to combine.1 teaspoon chicken or vegetable bouillon powder1 tablespoon fresh parsley½ teaspoon dried thyme¼ teaspoon pepper¼ teaspoon ground sage
- Add the turkey and ham and stir to coat it in the sauce. Taste your mixture. Add salt if needed. (see note 5)2½ cups turkey1 ½ cup ham½ teaspoon salt
- Use a bowl to cut 4 circles out of your puff pastry. You want them to be about 1"/2.5cm wider (all the way around) than the ramekins.1 sheet puff pastry
- Spoon the turkey mixture into the 4 ramekins and top each with a pastry disk.
- Use a pastry brush to glaze the top of each pie with egg, and then use a sharp knife to pierce the top of each pie1 egg
- Bake the pies for 25-30 minutes until golden and puffed up.
Notes
- If you have leftover turkey broth, you can use it. I use low sodium/ reduced salt broth to control the salt, as ham can be salty.
- This recipe has been tested with full-fat and half-fat/semi-skimmed milk. I haven't tested it with 0% fat milk. You can also use half and half for a richer, creamier sauce.
- I use a powdered stock or 'better than bouillon'. You can also substitute it with a stock cube.
- You can use any ratio of turkey to ham you like. Just make sure you have 4 cups in total. Chop or shred the meat however you like.
- You may not need extra salt, depending on your ham and broth. Taste your sauce, and then add the salt if it lacks flavor.
- You can use milk or an egg to brush the top of your pies. I think egg make them crispier and golden.
- The sauce mixture should be thick because the ham will release some liquid into the sauce as the pie cooks.
Nutrition
Nutrition is per serving
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