Creamy Ham, Potato & Asparagus in Pastry

This Creamy Ham, Potato & Asparagus in Pastry is SO good! You’re going to be shocked at how easy it is. It’s a great way to use up Easter leftovers too!

Creamy Ham, Potato, & Asparagus Pastry

Easter is going to be here before we know it – literally, it’s right around the corner! A lot of us are scrambling to get our Easter menus planned & I’m here to remind you to plan a couple things for your leftovers.

And y’all – do I have a deliciously easy recipe to share today. Campbell Soup Company has a new line of cooking soups called Campbell’s Soups For Easy Cooking that I just love in 4 different yummy flavors.

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  • Savory Portobello Mushroom (great for stroganoffs & chicken skillet dishes)
  • Creamy Herb & Garlic with Chicken Stock (great for pot pies & casseroles)
  • Sweet Onion (great for meatloaf & pork skillet dishes)
  • Mexican Style Tomato (great for Mexican skillet dishes)

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With this new line, it’s so easy to reinvent traditional family favorite dishes in less time with fewer steps & ingredients. There are recipes on the back of the cartons as well as many more over on MealsIn30.com

 So, today I’m pairing the Campbell’s Creamy Herb & Garlic with Chicken Stock with leftover ham to make one fabulously delicious dish that will leave your family begging for seconds (or thirds) like my family did! This Creamy Ham, Potato & Asparagus in Pastry is just so yummy, even my 4 year old was asking for more – and if you’re a parent of a picky eater like him, then you know what an accomplishment this is!  My 13 year old is even pickier than him, and she went back for 3rds & 4ths!

creamy ham, potato & asparagus in pastry

I mentioned using your leftover Easter ham in this recipe, but you can also use any leftover hard boiled eggs you have from decorating eggs. Just chop them up and sprinkle on top – it’s so good!

creamy ham, potato & asparagus in pastry

I think my favorite part of this recipe is how undeniably easy it is. My 13 year old daughter ended up cooking the majority of this herself & she could have made it completely by herself with no question. I’m all for child labor when it comes down to my kiddos cooking for me – that’s a nice turn of the tables for sure!

Follow along with me (and my daughter) – you’ll see how simple it is.

First of all, here’s what you need:

  • 10oz package of Pepperidge Farm Puff Pastry Shells, prepared according to package directions
  • 1 medium red potato, diced into ½” pieces
  • 1 cup cubed cooked ham (leftover ham works great obviously!)
  • 1 14.5oz carton of Campbell’s Soups For Easy Cooking in Creamy Herb & Garlic
  • 8oz asparagus, trimmed & cut into 1 ½” pieces (about 1 ½ cups)

Heat an oiled skillet over medium-high heat.  Add the potato & ham; cook until lightly browned stirring occasionally.

creamy ham, potato & asparagus in pastry

Stir in the soup & asparagus; heat to a boil.

creamy ham, potato & asparagus in pastry

creamy ham, potato & asparagus in pastry

Reduce the heat to medium-low. Cover & cook for 3 minutes or until the asparagus is crisp tender. Season to taste.

creamy ham, potato & asparagus in pastry

Now, let me tell you that this mixture is already delicious – you could easily just eat it straight like this.  But, we’re taking it a step up and filling cooked puff pastry shells with it.  YUM!

Using a spoon, scoop the filling inside the pastry shells.

creamy ham, potato & asparagus in pastry

Like I mentioned earlier, if you have any leftover hard boiled eggs – just chop them up and sprinkle on top.

creamy ham, potato & asparagus in pastry

You could also serve this over biscuits – or even scoop the filling inside of a bowl, and top with the puff pastry as sort of a play on pot pie. Either way, it’s fabulous!

creamy ham, potato & asparagus in pastry

Creamy Ham, Potato & Asparagus in Pastry

Ingredients:

  • 10oz package of Pepperidge Farm Puff Pastry Shells, prepared according to package directions
  • 1 medium red potato, diced into ½” pieces
  • 1 cup cubed cooked ham (leftover ham works great obviously!)
  • 1 14.5oz carton of Campbell’s Soups For Easy Cooking in Creamy Herb & Garlic
  • 8oz asparagus, trimmed & cut into 1 ½” pieces (about 1 ½ cups)
  • leftover hard-boiled eggs (optional)

Directions:

Heat an oiled skillet over medium-high heat. Add the potato & ham; cook until lightly browned stirring occasionally. Stir in the soup & asparagus; heat to a boil. Reduce the heat to medium-low. Cover & cook for 3 minutes or until the asparagus is crisp tender. Season to taste.

Using a spoon, scoop the filling inside the prepared pastry shells. If you have any leftover hard boiled eggs – just chop them up and sprinkle on top.

[i]*additional serving suggestions – You could also serve this over biscuits – or even scoop the filling inside of a bowl, and top with the puff pastry as sort of a play on pot pie. Either way, it’s fabulous![/i]

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Check out these other fabulous recipes on MealsIn30.com!

This post is sponsored by Campbell Soup Company. All opinions & general ramblings are my own.