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These Ham Pot Pies are a delightful twist on a classic comfort food, featuring a creamy filling loaded with savory ham and vibrant vegetables, all topped with a flaky puff pastry crust. Perfect for a cozy dinner, they are sure to become a family favorite.

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4 servings
¼ cup butter
4 cups sliced leeks
3 medium carrots, sliced
1 cup frozen peas
½ fluid ounce flour
1¼ cups milk
1¼ cups vegetable broth
2 cups HORMEL® CURE 81® Diced Boneless Ham
2 tablespoons minced fresh parsley
¼ teaspoon nutmeg
¼ teaspoon black pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten


  1. Heat oven to 425°F. In large saucepan, over medium-high heat, heat butter. Add leeks, carrots and peas. Cook 2 to 3 minutes, or until tender.

  2. Stir in flour until blended. Gradually stir in milk and broth. Bring to boil over medium heat, stirring. Cook, stirring until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper.

  3. On lightly floured surface, unfold pastry; roll out. Using a 10-ounce oven safe ramekin as a template, cut out 4 tops for pies. Fill ramekins with ham mixture; top with pastry. Cut slits in pastry. Brush tops with egg.

  4. Bake 20 to 22 minutes, or until golden brown. Let stand 5 minutes before serving.