Turkey and Ham Pot Pies
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.
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.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 718kcal | Carbohydrates: 43g | Protein: 35g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 1726mg | Potassium: 540mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2897IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 4mg
Nutrition is per serving
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