Ham & Turkey Pot Pie

Ham & Turkey Pot Pie | How to be Awesome on $20 a Day

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



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
  • 21/3 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


For the filling

  1. 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.
  2. 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

  1. Preheat your oven to 375F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Your pies will be super hot, so give them a good 10 minutes to cool off before you dig in.


Keywords: Ham, Turkey, Pot Pie

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