Ham and Leek Pie (Easy & Delicious)

Ham and leek pie is a comforting, creamy, savory pie recipe that uses simple ingredients - just ham, leeks, potatoes, carrots, and a few other ingredients.

Topping with a puff pastry crust makes it complete!

I have come to love leeks as a substitute for green onions (scallions) or regular onions. They are flavorful, tender, and mild.

Leeks are bigger than scallions - so you get more flavor in each slice - and easier to cut and much more mild and soft than onions.

Leeks don't need much cooking to make them tender, so they are far better than onions in this respect. They also add a delightful light green to yellow color to the final dish.

This is not a truly one-pot recipe, but it's close. The only other pan you'll need to dirty is a medium size sauce pan to cook the potatoes and carrots in.

I used a cast iron skillet to save on dish clean up, as you can cook with it on the stove top and then transfer the pie to the oven in one pan.

Making a Great Ham & Leek Pie

If using frozen puff pastry, you will want to first remove it from the freezer so it can thaw while you ready the other ingredients.

Next, you will cook your potatoes and carrots in boiling water until tender, about 5 minutes. You will then drain them and set them aside.

While the potatoes and carrots are cooking, you will preheat your cast iron skillet to medium heat. Melt butter and brown ham with leeks and marjoram for 5 minutes.

While the ham is browning, preheat your oven to 350 F so it will be ready when you're ready to stick the pie in the oven.

When adding your flour, it's best to sprinkle it over the top of the ham mixture. This will help to prevent lumps when mixing with the other ingredients.

You will then add the nutmeg and stock and blend with a fork or whisk to further eliminate any lumps.

This mixture will be cooked on medium heat for about 5 minutes to thicken, stirring frequently. This is creating a saucy, creamy gravy for your pie (yum!)

Once thickened, you will then add the drained potatoes and carrots to the skillet along with the cream and mustard and mix it all together.

The next step is to unroll your puff pastry and cut the appropriate size for the top of your pan. One tip here is to use an inverted plate that's about the same size to cut out the right shape.

Place the puff pastry dough on top of the pie filling and poke the top with a fork a few times. This will help to prevent over rising of the crust.

Place skillet on cookie sheet to catch any drips, and bake for 30 minutes or until browned and bubbly.

Enjoy! Serve with a side salad and bread of choice. May I recommend my Southern Butter Biscuits or Cheddar Biscuits.

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