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.
PREP TIME 15 minutesminutes
COOK TIME 30 minutesminutes
TOTAL TIME 45 minutesminutes
YIELD 10servings
Ingredients
3celery ribsdiced
2onionsdiced
2carrotsdiced
1/2fennel bulbdiced
2tbspolive oil
1/4cupbuttercubed
1/2cupflour
4cupschicken broth
1tspdried thyme
2cupsleftover hamcubed
1tbspfresh tarragonchopped
Salt & pepper to taste
For the biscuits (or use 2 cans of your favorite refrigerator biscuits):
2cupsflour
1tbspbaking powder
1/2tspsalt
1/2tspbaking soda
2/3cupbuttercubed
3/4cupbuttermilk
Instructions
Preheat the oven to 425°F.
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°F.
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.