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Ham & Turkey Pot Pie is a great way to use up leftovers or can be made with deli meat when you’ve got a serious craving. Create each creamy pot pie in an individual ramekin that gets topped with its own pastry lid. You can even customise the vegetables for each person depending on their preference.

One benefit of living in a cold country is that you can use your oven all year round. There’s never a time when you feel obligated to eat stupid salad because it’s so hot in your kitchen you could cry. This does not happen in Scotland. No dumb summer salad eating here. It’s pot pie all the time.

This Ham & Turkey Pot Pie recipe is really going to come in handy after the holidays when you have lots of leftovers in your fridge begging to be reinvented. But I’m here to tell you that you need not wait for the day after a feast. I made this with thick cut deli meat, and it was still completely awesome.

The filling of this pie is really more like a thick soup, which is why I recommend baking it in individual portions. That way everyone gets just the right ratio of crust to filling. You could also add some other vegetables if you’re into that. Whatever floats your boat, friends.

If you have to wear a sweater year round, you might as well stop worrying about your bikini body and just eat the comfort food. Start with Ham & Turkey Pot Pie. It’s gonna be awesome.

Ham & Turkey Pot Pie

Ham & Turkey Pot Pie is comfort food you can eat any time of year.

Author: Renee Rendall
Prep Time: 20
Cook Time: 20
Total Time: 40 minutes
Yield: 3 pies 1x
Category: Dinner
Method: Baked
Cuisine: British

Ingredients

Scale

For the crust

3 ounces cold butter, cut into small bits
1 cup all-purpose flour
1 egg yolk
Pinch of salt
1 to 2 teaspoons very cold water

For the filling

4 tablespoons (2 ounces) butter
3 tablespoons all-purpose flour
2–1/3 cups chicken stock
1 cup heavy cream
5 to 6 slices thick cut ham, cut into bite-size pieces
5 to 6 slices thick cut turkey, cut into bite-size pieces
1 cup corn kernels

Instructions

For the filling

Add the pieces of butter and flour to a food processor and pulse until you have a sandy mixture. Add the yolk, salt, and 1 teaspoon of water. Process until the dough just starts to form into a ball. You may need to add a bit more water. Just add a few drops at a time until everything comes together.
Dump your dough onto some plastic wrap. Give it a few squishes to bring everything together, then pat it out into a disc. Wrap it in the plastic wrap and stash it in the fridge for at least 20 minutes.

For the filling

Preheat your oven to 375F.
In a roomy sauce pan, melt your butter over medium low heat. Whisk in the flour until it starts to smell a bit nutty. Add the stock about 1/3 cup at a time. Whisk until smooth before adding more liquid. Once all your stock is mixed in smoothly, stir in the cream and allow it to come to a low simmer to thicken slightly. Finally, stir in the ham, turkey, and corn.
Spoon your filling into the vessel or vessels of your choice. You can do it all in one pie pan, or separate it into individual servings.
On a lightly floured surface, you’re going to roll out your dough. If you’re doing individual servings, cut your dough into as many pieces as you’ll need first. Pop each piece back in the fridge until you’re ready to roll. Roll your dough out to fit your vessel. Use a fork to press the dough down onto the pan around the edges and pierce the dough with a sharp knife in a few places to vent.
Slide your pie(s) into the oven. If you’re baking in multiple pans, put them all on a baking sheet first to make transfer easier. Bake for 20 minutes or until the crust is golden brown.
Your pies will be super hot, so give them a good 10 minutes to cool off before you dig in.