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Creamy potato casserole with baked pie and fresh vegetables.

Rustic Ham and Leek Pie

Diana
This savory pie is comfort food with a bit of elegance—perfect for brunch, lunch, or a light dinner. 
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Servings 4 to 6 servings
Calories 798
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Course Leftover Ham, Savory Pie
Cuisine American, Comfort Food
Prep Time 15 minutes
Cook Time 20 minutes
Other Time10 minutes
Total Time 45 minutes

Ingredients
  

  • 3 tablespoons butter
  • 3 leeks, large, trimmed and thinly sliced and cleaned (white & light green parts)
  • 1 bell pepper, small, orange or red, diced
  • 2 cups ham, diced cooked
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk, or half-and-half
  • 1 tablespoon Dijon mustard
  • 1/3 cup Gruyere cheese, shredded
  • 1/3 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1 tablespoon chopped fresh parsley
  • 1 sheet puff pastry, about 8 ounces, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  • Cook the vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the leeks and bell pepper. Sauté until very soft and fragrant, about 8–10 minutes. Don’t rush this step—soft, sweet leeks are key.
    Sautéed leeks and vegetables in a skillet.
  • Add the ham: Cook another 2 minutes to warm through.
    Sautéed ham, cabbage, and vegetables in a skillet.
  • Make the sauce: Sprinkle the flour over the mixture and stir well to coat. Cook for 1 minute, then gradually whisk in the milk or half-and-half. Bring to a simmer. Reduce the heat to low and simmer for 3 to 4 minutes, stirring often, until the mixture thickens into a creamy sauce. 
  • Add flavor: Stir in the Dijon, Gruyère, and Parmesan until melted and smooth. Season to taste with salt, black pepper, and parsley. If the mixture is too thick, add a bit more milk. Let the filling cool for 10 minutes.
    Creamy homemade chicken and vegetable mixture in a skillet.
  • Assemble the pie: Pour the filling into your pie plate or baking dish and smooth the top. Roll the puff pastry out and cut it into a circle an inch or two larger than the pie dish. Place it on the filling, trimming or tucking the edges as needed. Place the pie in the fridge for about 15 minutes while you heat the oven to 400°F (200°C).
    Creamy casserole mixture in a black skillet.
  • Egg wash: Cut slits in the top of the pastry and brush it with the beaten egg.
    Unbaked pie crust in a dark ceramic dish on a light wooden surface.
  • Bake: Bake for 18 to 22 minutes, or until the pastry is puffed and deep golden brown.
    Golden baked pie in a cast iron skillet.
  • Rest: Let the pie rest for at least 10 minutes before serving.
    Creamy chicken pot pie with fresh vegetables and flaky crust.

Nutrition

Calories: 798kcalCarbohydrates: 47gProtein: 32gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 137mgSodium: 1382mgPotassium: 609mgFiber: 3gSugar: 9gVitamin A: 2694IUVitamin C: 46mgCalcium: 361mgIron: 4mg
Keyword ham, ham pie, leeks, puff pastry
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