Ham Leek and Potato Pie

This hearty savory pie is a great way to use up any leftover ham you might have, but works well with deli ham as well.

Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below
A blue rimmed plate with a piece of ham leek and potato pie and some salad.

Easy Ham Leek and Potato Pie

If you are in the mood for something hearty, satisfying and comforting, look no farther than this ham, leek and potato pie. It is an easy recipe, made even easier if you have leftover ham and buy ready-made pastry. Even if you make your own pastry, this is an easy, basic savory pie recipe that can be made ahead of time and served simply with a salad. 

A cutting board with a knife and a leek being sliced into rounds.

How to Clean and Cut Leeks

I do love leeks, the gentler, more elegant member of the onion family. The only thing you really need to know about leeks is how they must be properly washed. You can read all about preparing leeks here. In this recipe, however, I like to keep the leek in rings, which means not cutting the leek in half lengthwise. That makes cleaning the leek a little trickier, but if you make sure to cut off enough of the green parts, and keep the leek pointing down in the sink when you wash it, you should be fine. 

A cutting board with a knife cutting hamd into slices, and other ingredients around.

What Ham to Use

As I mentioned, this recipe is especially easy when you have leftover ham from a holiday meal, but you don’t have to have had ham (say that three times quickly!) in order to make this lovely pie. You can buy a small cooked and smoked ham, a ham steak, or you can even ask your deli counter to cut some ham for you. Once you have your cooked ham, you can either dice it, tear it, or slice it into strips as in the photo above. 

A saute pan and wooden spoon with sautéed vegetables inside.

Making the Filling

The filling for the pie is made entirely on the stovetop, sautéing the onion, leek, and potato with garlic and herbs until everything has started cooking. Add stock, mustard and cream and let it simmer for just a few more minutes before letting it cool completely. The cooling part is important because you don’t want to put cold pastry over a hot filling. So… patience is a bonus here. 

Hands zesting a lemon into a saucepan with ham, leek and potato pie filling inside.

Adding Flavor to Ham Leek and Potato Pie

The delightful burst of spring flavor in this recipe comes from lemon zest. You can leave it in lovely long strips if you have a good zester, or chop it into smaller pieces. Lots of fresh parsley keeps the pie fresh and green in flavor too. 

Ham leek and potato pie filling in a saute pan with a wooden spoon sticking out of it.

Letting the Filling Cool

I’m saying it again because it is important. Let the filling cool. You can transfer it to a pie dish and pop it in the fridge to help it cool faster. 

A hand spreading flour with a flour duster over pastry on a table with a rolling pin and kitchen towel near by.

Pastry for Ham Leek and Potato Pie

You can purchase a 10-inch circle of pastry for your pie, but it really is easy to make your own and you’ll have a greater sense of accomplishment (because I know that’s what you’re after!). I use my regular pastry recipe, but lower the amount of sugar to just a teaspoon. Roll it out into a circle that is at least 1 inch wider than your pie dish. Tuck the extra dough under the pastry rim to give yourself a nice-sized crust. Then pinch the dough around the edge to make a pretty pattern. Decorate with the pastry scraps if you want to.

Looking down on an unbaked ham leek and potato pie with a pink rolling pin near by.

Making the Pie Ahead

At this stage, it is important again to let the pie chill.  Pastry always turns out better if it goes into the oven very cold. So, you could actually make this pie up to this point and keep it in your fridge until you’re ready to bake. Make it a day or two ahead of time if you like. 

A blue rimmed plate with a piece of ham leek and potato pie and some salad.

How to Serve Ham Leek and Potato Pie

This ham, leek and potato pie is not soupy, but it is creamy, rich and delicious. You could serve it with some basmati rice, but don’t expect the rice to absorb a lot of sauce. A side salad is a nice addition, or perhaps some spring asparagus on the side would be perfect. Store any leftover pie wrapped well in the fridge and reheat in the oven at 350˚F for about 20 minutes or until it starts to smell terrific. 

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How to Cut a Leek

Leeks are the most mysterious member of the allium or onion family. Their flavor, however is so lovely that it's...View Technique

St. Patrick’s Day Recipes

If you're looking for ideas for St. Patrick's Day, look no farther. Here are 12 great ideas for the Irish...View Technique

Advertisement - Continue Below

Ham, Leek & Potato Pie

  • Prep Time: 20 m
  • Cook Time: 50 m
  • Cooling Time: 20 m
  • Total Time: 1 h 30 m
  • Servings:
    to 8 people


  • 1 tablespoon olive oil
  • 1 onion small diced
  • 2 large leeks sliced 1-inch (about 4 cups)
  • 1 clove garlic minced
  • ½ teaspoon dried thyme
  • 2 medium Yukon Gold potatoes cubed ½-inch (about 2 cups)
  • 2 tablespoon flour
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 2 teaspoons Dijon mustard
  • 12 ounces cooked ham torn or cubed (about 1½ cups)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon zest
  • Salt and freshly ground black pepper
  • 1 10-inch circle of pastry dough
  • Egg wash


  1. Pre-heat a sauté pan over medium heat. Add the oil and sauté the onion and leek until the onion starts to soften – about 4 to 5 minutes. Add the garlic, thyme and potatoes and continue to cook for another 3 minutes or so.
  2. Sprinkle the flour over the vegetables and stir to coat evenly until no traces of white flour can be seen. Cook for another 1 to 2 minutes.
  3. Combine the stock, heavy cream and mustard, stirring to dissolve the mustard, and pour this into the pan. Simmer very gently for another 4 to 5 minutes.
  4. Remove the pan from the heat and stir in the ham, parsley and lemon zest. Season to taste with salt and freshly ground black pepper (careful with the salt because ham is salty) and transfer the mixture to a pie dish to cool.
  5. When the filling is cool. roll out the pastry and top the pie dish, tucking a layer of extra pastry under the rim of the pastry and pinching the dough to create a pretty edge. Chill the pie in the refrigerator for at least 20 minutes while you pre-heat the oven to 425˚F.
  6. Brush the pastry with egg wash and transfer the pie to the oven for 30 to 40 minutes, or until nicely browned on top and bubbling.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (1)Post a Reply

  1. 5 stars
    Delicious. Perfect blend of ham and leeks with a very good sauce that did not dry out in the baking. I used the Blue Jean recipe for cheese pastry that topped my Tourtierre at Christmas. Thanks so much for these great recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *