Ham And Biscuit Pot Pie Recipe By Tasty

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BUTTERMILK BISCUIT HAM POTPIE



Buttermilk Biscuit Ham Potpie image

As part of my job, I helped concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is a play on our chicken and tarragon potpie. -Michelle Clair, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 20

3 celery ribs, diced
2 medium onions, diced
2 medium carrots, diced
1/2 fennel bulb, diced
2 tablespoons olive oil
1/4 cup unsalted butter, cubed
1/2 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon dried thyme
2 cups cubed fully cooked ham
1 tablespoon chopped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
BUTTERMILK BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup unsalted butter, cubed
3/4 cup buttermilk

Steps:

  • Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 444 calories, Fat 27g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1239mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.

HAM AND BISCUIT POT PIE RECIPE BY TASTY



Ham And Biscuit Pot Pie Recipe by Tasty image

Here's what you need: medium yellow onion, pre-packaged diced butternut, large carrot, celery, olive oil, kosher salt, freshly ground black pepper, unsalted butter, all purpose flour, chicken stock, fresh thyme, garlic powder, cayenne pepper, Sam's Choice® Premium Spiral-Cut Ham, refrigerated biscuit, nonstick cooking spray, fresh parsley

Provided by Walmart

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

½ medium yellow onion, diced into 1/2 in (1.24 cm)
1 cup pre-packaged diced butternut, yellow squash
1 large carrot, diced into 1/2 in (1.24 cm) pieces
2 stalks celery, diced into 1/2 in (1.24 cm) pieces
3 tablespoons olive oil
1 ½ teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
2 tablespoons unsalted butter
¼ cup all purpose flour
2 cups chicken stock
½ teaspoon fresh thyme, chopped
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
2 cups Sam's Choice® Premium Spiral-Cut Ham, chopped
1 tube refrigerated biscuit
nonstick cooking spray, for greasing
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Toss the onion, squash, carrot, and celery with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper on the prepared baking sheet until well coated, then spread in an even layer.
  • Roast the vegetables, stirring occasionally, for 20-25 minutes, or until lightly browned. Remove from the oven and transfer to a large bowl. Reduce the oven temperature to 350°F (180°C).
  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, until bubbling. While whisking constantly, slowly pour in the chicken stock, ½ cup (120 ml) at a time, until the mixture is smooth. Bring to a simmer and cook, stirring frequently, for 7-10 minutes, or until the sauce has reduced slightly and is thick and creamy.
  • Add the thyme, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, the garlic powder, and cayenne, if using, and whisk to incorporate. Remove the pot from the heat.
  • Add the ham to the bowl with the roasted vegetable, then pour the cream sauce over and stir until combined.
  • Roughly chop each biscuit into 1-inch (2.54 cm) pieces.
  • Grease an 8-inch square baking dish (or any 2-2½ qt baking dish) with nonstick spray. Transfer the pot pie filling to the pan, then top evenly with the biscuit pieces.
  • Bake for about 30 minutes, or until the biscuits are golden browned and the filling is bubbling. Remove from the oven and let rest for 5 minutes.
  • Top with the chopped parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 1089 calories, Carbohydrate 97 grams, Fat 64 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams

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