Easy Holiday Ham Pot Pie | Food Wishes
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- เผยแพร่เมื่อ 13 ต.ค. 2024
- These magnificent holiday ham pot pies feature an ancient, but very user-friendly, hot water pastry crust. This recipe can be done as individual sized portions, or in one larger baking dish, and is the perfect use for leftover holiday ham. Enjoy!
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That hot water crust is brilliant, probably the fastest pastry recipe I've ever seen without sacrificing flavor.
Even better using lard instead of butter.
Traditionally used for things like a proper high raised pork pie - delicious!
Those pie crusts were beautifully crimped around the outside, round the outside, round the outside.
You have made me wonder if these would be good made with buffalo chicken.
I knew it was time to rediscover the long forgotten culinary art of baking your leftovers into a pie. :D
Very true!
Your lovely voice sends me to sleep (in the nicest possible way) As a retired restaurant owner and chef, I don't need recipes or help on how to cook...but you transform the whole business into such an easy way for folks to learn, and make everything so simple and encouraging..
It's so relaxing..
Thank you.
Chef John well done, a pot pie has a bottom and not just a top crust!!! Well done!!
Those are the cutest dishes and the pie looks so yummy
CHEF JOHN!!! You just made me unafraid to make a pie crust!!! THANK YOU!!! 😊
This is a hand pie crust, not a dessert pie crust.
Yum! Can't go wrong with ham and peas.
I love holiday ham on Christmas and I love pot pies so I have to try this!
I've never made any of Chef John's recipes. I watch the show only for his wonderful ASMR voice.
One of the best things about Christmas cooking is finding great recipes to make with leftovers. These pies are so perfect for a cold winter's evening. A hearty and cozy meal. Thank you, Chef John 🎄🎅❤
I missed Wed's chat and did not know what today's recipe would be. I was at the supermarket and noticed some nice quality pot pies on sale, but I thought, I bet Chef John has a recipe I could make myself. And, he did! Thanks, Chef John!
A major frozen pot pie manufacturer has a ham pot pie. It's REALLY good, so I'm guessing this is going to be spectacular.
A quick note to you to say Thank You, John for all the joy you have afforded my wife and I with your very talented recipes, and most important, brilliantly placed thoughts and comments.
Please please. Write a "Food Wishes Book"
OK, we're retired, you probably already have 15 books... sorry... just advise..
Fred and Pat Tippett from Bumpass, Virginia (home of the Michelin 3 Star 🌟 Slovokpotamok) 😊
made a couple the other day and I was shocked, *shocked* by how easy the pastry dough was to work with. thanks a ton, chef
These look delicious! I think I'd toss in some diced potatoes too.
I did this last night but used "warm, stale" water and it still turned out fantastic! Haha. Thanks Chef John.
Great idea for leftovers and great to see the pie with a bottom like we eat pies in Australia.Watching the Boxing Day cricket is the perfect situation lol.
I was in Queensland and had a King Prawn in garlic rue in a pie it was sublime. So many versions with steak
Bacon & cheese
Curry (chicken)
Tomato and onion
Butter chicken
Love the show
What's the tomatoe and onion recipe? 🍅🧅🫓
Ooh, a butter chicken pie sounds amazing! Totally gonna try that, but I'll let the local Indian restaurant make the "filling" haha
The pot pie filling (ham, beef, chicken/turkey) with the addition of vegetable, beef, or chicken/turkey stock would make a delightful soup/chowder. 🍜
I've been fascinated with British meat pie recipes and this one looks easy enough for me to try. I hope you post more!
I was having massive anxiety these were not going to have a bottom and I'd have to disavow my favorite YT chef but of course it was for naught. Bravo CJ thank you.
On a hayride, singing Christmas carols ... ain't nobody like Chef John!
Hi Chef John, it's Mike Florence and I hope you and your good lady are well. I'm a seafood chef in the county of Kent, England. Thaaaaanks for this GREAT festive recipe, a real MUST-TRY. Cheers, Mike.
Bloody beautiful. We aussies love our pies. mmmmmm pie.
Thank you Chef John! We made this recipe yesterday - it was so delicious and so easy.
Wishing you a very Merry Christmas🕊️
I'm so glad to have seen this video, as I'm the one buying and cooking the ham for Christmas.
Omg, they look wonderful! Well played Chef John!
Sounds tasty!
I love this presentation. It gives me so many ideas.
New record for puns/minute. Nice work!
Three of my favorite things!
"Crimpin' ain't easy" would make great tshirt.
“I ain’t forking around” or “I’m just forking with you” on the back, with a picture of a pie for the younger generation to understand.
Chef John , another outstanding recipe and presentation !!!
Serendipitous! I just picked up my smoked ham from a church fundraiser. A ham is one of my favorite holiday items. Mainly for split pea soup and pumpkin bean soup, both of which are exceptional with ham. I can’t wait to try this too! I might be handing out pies for Christmas! 😂❤
i needed some good old style YT and Chef John
WOW!! Absolutely beautiful presentation.
The only voice that tops yours chef doing the hot water pastry crust is a gentleman named John Kirkwood. You are both aces sir.
Hi chef, thank you for the recipe.. will try it for christmas dinner 😍
Those look delectable ! Thank you !
Awesome. I'll have to make these for sure
Sounds lovely ❤
I made chicken pot pie tonight. Tomorrow, ham pot pie.
I also like diced potatoes in my pot pies.
A work of art Chef......Cheers!!
Looks delicious, that crust looks easy
These look amazing
Looks delicious.
I’m trying it.
It’ll be my first time making any kind of pie.
Wish me luck:)
I make some sort if pot pie every year for thanksgiving and Christmas.
My mother can not eat gluten so i have to make this gluten free. Instead of making a crust I make biscuits and serve them with the uncrusted pot pie filling/soup.
As a thickening i use some corn starch and gelatin.
Chef John since I found your channel 6 years ago I’ve gained 20 pounds but I’ve never been happier!
Wow. Yummy!
Nice job! But could you maybe use a smaller ramekin....you know, for any Lilliputian dinner guests who might show up?
Ham Sale = knew you'd come through for me Chef John!
your videos are so cozy
This is basically the method I’ve used for pot pie for years. Except the hot water crust. I’m going to have to try that. I’ve been using a traditional pie crust.
10 a.m. in the morning I'm watching this. I'm trying to chain myself to my armchair not to rush and prepare this and choke on it. Your recipes always make my day, they're always joyful. But this... I don't even have ham being sold in my country. Thank you for the adorable inspiration you've given. I respect and amire your work so much.
Beef or lamb are also excellent in pot pies
You can tell its the holiday from the random rosemary 🥰🥰🥰
I like peas and green beans in my pot pie as well as potatoes
I just had a conversation with a co-worker, why their's such a thing as water crackers. We work in a deli & make chicken salad. I guess to scoop up the chicken salad.I told her I'd read that sailors and cowboys ate something called hard tack. Flour, salt & water. Fills an empty hole in the stomach. But the addition of butter? Oh yeah!👍
Devine
Pretty pot 🥧
For some reason the pork pie has never caught on in the US. As a tween my mother fed them to me consistently and they are a perfect snack or meal. Very portable. I'm an American but we lived in the UK for a while. I can attest to the hot-water crust being legit. I must make some
I adore ham and potpies but never had a ham potpie. I want this inside of me. Stay groovy Chef!
I substituted the chicken stock for ham stock and added a bit more green peas. It was like a "ham and split pea soup" pot pie!
Catastrophic Gravy Leakage. That was my band's name in high school.
That looks so good
As a seasoned pieman, I heartily approve.
“TOMMY TUNE” reference! 👀 😂😂🤣 GOD, is John OLD! … Just like ME. 😩🥸
If you add black eyed peas instead you could use it for a New Year dinner, lunch,snack,etc.
An "all-sides" pie! I've had people telling me I was a pie heathen because I lined my big muffin tin with a crust on my pies! :D
ooooo solid meal prepping idea too.... might actually have to try this :]
I forking love this!
This looks very good. I would only add some diced potatoes. I love potatoes and ham. cheese?
wondering if these could be done in a cupcake/muffin tray? dont have the tiny ramekins, and have limited space to buy more stuff for my kitchen.
Double crust! Yes. They cover the top only w/puff pastry is the lazy persons method. And perhaps not even worthy of a few shakes of cayenne.
My mom made beef pot pie very similar to this from leftover roast and veggies but she used milk instead of water in the crust.
Your puns never fail to put me on the floor laughing.
Yummy! 😊
Making holiday pork pies this week. Nothing better 😊
Fantastick.
This is EXACTLY how I make pot pies, but I use TUNA instead of ham. I loved Banquet tuna pot pies, so I figured out how to make them on my own. I use traditional pie crust, but will be trying THIS method soon. These things freeze QUITE well, also. I make a few dozen and then freeze them for when I "get the urge"......
Who ever said crimping ain't easy never met Chef John 😂
"Pressing, Needing and Squeezing" .. Reminds me of some of my relationships.
? Can I add potatoes? I love potatoes in a pot pie, and I never see them in recipes. I use new potatoes, dice them small, add them in with the carrots onions and celery so they cook well and I love them so much!
Dear Chef John, I consider you to be the internet chef with the best sense of humor, but you’ve entirely missed the opportunity to wear an ironic pork pie hat !!!!
Probably like 15 to 20 years ago I saw a potpie recipe on a TV that called for two pot pie crusts "boiling water crust" for the bottom and regular for the top. I searched a bit but never found any info online about boiling water crusts and half questioned whether I remembered the recipe correctly at some point. Now I realize I probably would had much more success searching the term "hot water crust" instead.
This looks great though and I doubt I would ever actually go through with the two pie crusts as it seems like too much work just to have flakey crust on top.
On a somewhat related note, i believe the crust is the best part of a pot pie and I've always been disappointed by recipes that just cover the top of a ramekin with a circle of dough and call it a pie.
I made this tonight. I live in Utah. Is there a high elevation variation for the crust? Mine was not crumbly. I thought I screwed it up, and I made it again. Turned out the same. I used it anyway. I added some fresh rosemary to the crust (delicious). The filling was really great as well. Does it matter if the crust wasn't crumbly when mixed if the pie tasted great? Probably not.
How is it possibly that this is the first I have heard of this hot crust technique?? I think it’s time for me to get back on the pot pie wagon.
Crimping Aint Easy... you are the master
Yum!
Respect for making the actual bottom layer to the pie and not just doing that silly billy thing of putting just a top layer of crust on top of a soup👍👍👍👍
It smacks of ham!
“Hot roux. Cold broth. No lumps!” Literally no other TH-cam cooking channel follows this method and they make so much more work for themselves, which I don’t understand because Chef John has been saying this phrase for over a decade!!! I’ve done this myself and didn’t see a single clump. Thanks for sharing your cooking wisdom, Chef John!
"I regret overstuffing these not at all." Words to live by.
Thank you Chef for this recipe. Can you give the amount of flour, butter and water for the crust? Thank you.
So hungry...
The hot water crust is ancient?! I learned to make pie crust from my grandmother who’s been gone over 40-years. She would have loved this. Me too.
Would you provide a brief lesson on where to purchase a quality ham? ❤ To MAM
I never knew you could make a roux with veggies in it....
now I need to buy those containers?!? or can I use a muffin tray?
When I make pot pies I fill a
Short loaf pan with a thick
pie crust lining let's be honest
It's all about the crust
I make enough dough that
I have to throw some out 🤗👍
Never throw out crust scraps! Flatten, sprinkle with cinnamon/sugar, and put them on a tray in the toaster oven at 375°F ish for about 10 minutes and enjoy.
Pot pie ..really ??❤ this should be great
Actually wanted to ask, not sure if it's already been asked, wanted to prepare these for a potluck and was wondering how they keep in the fridge/freezer? Either pre-cooked or fully cooked. Thanks for any info :)