This rich and delicious ham pot pie is topped with crispy, buttery biscuits. It’s the perfect way to use up your leftover ham from Easter or Christmas.
- 3 celery ribs, diced
- 2 onions, diced
- 2 carrots, diced
- 1/2 fennel bulb, diced
- 2 tbsp olive oil
- 1/4 cup butter, cubed
- 1/2 cup flour
- 4 cups chicken broth
- 1 tsp dried thyme
- 2 cups leftover ham, cubed
- 1 tbsp fresh tarragon, chopped
- Salt & pepper to taste
For the biscuits (or use 2 cans of your favorite refrigerator biscuits):
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2/3 cup butter, cubed
- 3/4 cup buttermilk
Preheat the oven to 425 degrees. Chop the celery, onions, carrots, and fennel and toss them together on a large jelly roll pan. Drizzle the olive oil over the veggies, sprinkle them with salt and pepper, and toss them to coat in the oil. Roast them for 20 -24 minutes until lightly browned. Stir them occasionally to prevent burning.
Reduce the oven to 350 degrees.
While the veggies are roasting, melt the butter in a large saucepan. Stir in the flour and whisk it into the butter until smooth. Slowly pour in the chicken broth and whisk it into the butter. Add the thyme and bring the broth to a boil. Reduce the heat and let the broth bubble for 10 minutes.
Add the roasted veggies, chopped ham, tarragon, and a sprinkle of salt & pepper and stir them to combine with the broth. Pour the filling into a 9 x 13-in baking dish.
For the biscuits:
Add the flour, baking powder, salt, and baking soda to the bowl of a food processor and pulse them together until blended. Add the butter and continue to pulse until the butter becomes the size of peas. Pour the dough into a large bowl and add the buttermilk. Stir until there is no more flour visible. Flour a cutting board and turn the dough out onto the flour. Gently knead the dough 8 – 10 times and then roll it into a 9 x 13-in rectangle.
You can cut the biscuits into circles or squares, as you prefer. Arrange the biscuits over the ham mixture making sure to overlap the edges slightly as you go.
Bake the pot pie for 25 – 30 minutes or until the biscuits are golden brown.
If you use refrigerated biscuit dough: Be sure to heat the ham filling completely through before pouring it into the baking dish. Bake the pot pie for the length of time the biscuits require as directed on the canister they came in.
Keywords: ham, pot pie, ham leftover recipes, carrots, celery, fennel, casserole,