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!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/holiday-ham-pot-pies-recipe-8410845
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29 Comments
Martha Stewart is jealous 🙂
"I regret overstuffing these not at all." Words to live by.
that filling is far too liquid to eat hot. Fine for eaten room temp
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) 😊
Personally I would use ham rather than chicken broth.Would making the hot water crust with ham broth instead. I am disappointed with pie crusts having very little flavor Regular crusts are meant to hold not taste great. Since I don't care for peas and carrots I believe a short cup of diced parboiled potatoes might be a good swap. Sure I would have to adjust the salt
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.
An edible napkin 😂
You sound stressed in the last few vids.
I f'n love everything about you and your recipes/videos!
hit me up
Who ever said crimping ain't easy never met Chef John 😂
Hi chef, thank you for the recipe.. will try it for christmas dinner 😍
Thank you Chef John! We made this recipe yesterday – it was so delicious and so easy.
Wishing you a very Merry Christmas🕊️
Ham Sale = knew you'd come through for me Chef John!
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.
Awesome. I'll have to make these for sure
Three of my favorite things!
How much butter flour water?
“TOMMY TUNE” reference! 👀 😂😂🤣 GOD, is John OLD! … Just like ME. 😩🥸
I also like diced potatoes in my pot pies.
I love this presentation. It gives me so many ideas.
Those look delectable ! Thank you !
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!👍
Chef John , another outstanding recipe and presentation !!!
😋😋😋😋😋
The pot pie filling (ham, beef, chicken/turkey) with the addition of vegetable, beef, or chicken/turkey stock would make a delightful soup/chowder. 🍜
You're using Holiday Ham. But you couldn't use the broth and gelatin to create a ham broth to put in that pot pie versus chicken broth
Crimping Aint Easy… you are the master
Would this crust work with gluten free flour?
Love your videos. Hey, is your worksurface good old formica, or some modern counter top?
Chef who?