• 2 Ratings

Breakfast casserole meets savory pot pie in this make-ahead brunch recipe. Kids will go wild for the ham and cheese, while adults will adore the scrumptious sauteed leeks, peppers, and peas.

Source: Better Homes and Gardens


Pastry (Make 2 times):
Ham Pie Filling:


Instructions Checklist
  • On a floured surface, roll one batch of Pastry Dough to a 17 x 12-inch rectangle about 1/8 inch thick. Fold into quarters; unfold into a 15 x 10 x 1-inch baking pan. Ease into sides and corners. Trim to 1/2 inch beyond pan edges. Cover and chill trimmings.

  • For filling: In a 3-quart saucepan heat butter and vegetable oil over medium-high heat. Add leeks and garlic. Cook and stir 3 to 4 minutes or until tender. Add chicken broth and mustard; bring to boiling. Reduce heat and simmer, uncovered, 1 minute. Remove from heat. Stir in ham, sweet peppers, peas, herbs, parsley, and 1/2 tsp. salt. Cool 10 minutes. Stir in Gruyère cheese and flour. Transfer filling to pastry-lined baking pan.

  • Preheat oven to 375° F. On a floured surface, roll second batch of Pastry Dough to a 17 x 12-inch rectangle about 1/8 inch thick. Trim to a 15 x 10-inch rectangle, keeping trimmings as similar in width as possible; reserve trimmings. Fold pastry into quarters; unfold over filling. (Or see our tip.) Fold edge of bottom pastry over top; pinch to seal.

  • Make a decorative edge by twisting reserved trimmings and laying along each edge. If desired, decorate the top with additional reserved trimmings. Beat egg with 1 Tbsp. water; brush over top.

  • Bake 45 to 55 minutes or until filling is bubbly and crust is golden brown. Let cool 10 minutes; cut into 10 rectangles to serve. If desired, wrap each portion with waxed paper or bakery tissue; tie with kitchen twine. Serve warm or at room temperature (pie can sit out up to 2 hours). Reheat any remaining slices in a 350° F oven for 15 minutes.

Make Ahead Tip

The pie can be assembled and refrigerated unbaked 1 day in advance. Or bake ahead, refrigerate, and reheat in a 350° F oven for 20 minutes.

Test Kitchen Trick

If you find transferring the large piece of top pastry intimidating, try the Better Homes & Gardens® Test Kitchen method. In Step 3, cut the 15 x 10-inch rectangle in ten 5 x 3-inch rectangles. In Step 4, use trimmings to decorate each rectangle as desired. Using a floured wide spatula or bench scraper, transfer each rectangle onto your filling so they form neat rows. Fold bottom edges over top; brush with egg wash. Continue baking as directed.

Nutrition Facts

499 calories; 30 g total fat; 16 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 115 mg cholesterol; 1016 mg sodium. 247 mg potassium; 37 g carbohydrates; 3 g fiber; 6 g sugar; 20 g protein; 0 g trans fatty acid; 2559 IU vitamin a; 40 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 110 mcg folate; 0 mcg vitamin b12; 236 mg calcium; 3 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0