Buttermilk Biscuit Ham Pot Pie Recipes

BUTTERMILK BISCUIT HAM POT PIE

Steps:

• Preheat the oven to 425. Grease a 9x13 baking dish and set aside.
• Mix the celery, onion, and carrots in the oil. Put in and spread out on a cookie sheet and place it in the oven for 20-25 minutes. Give it a stir every few minutes, when slightly brown take it out and cool.
• Take the oven temperature down to 350. While you are waiting, get out a large saucepan.
• Melt the butter and then add the flour, whisking until smooth. Then whisk in the chicken broth. (You may not need it all) sprinkle in the thyme.
• Bring it to a boil, and stir without ceasing; lower the heat and simmer, about 10 minutes.
• Add all the browned vegetables, ham, tarragon, salt and pepper, cook until it is all heated through. Pour the filling into the prepared baking dish.
• For the biscuits, put the flour, baking powder, salt, and baking powder in a food processor. Add the butter and pulse. The butter should look like peas.
• Put it in a medium sized bowl and add buttermilk. Use your hands or a wooden spoon, to stir it until the flour is incorporated.
• Flour a surface, and put the dough on it. Knead the dough a few times. (10 should be enough.) Roll out the dough into as much of a rectangle you can manage. Cut into whatever shapes you want. You may have to repeat this process a few times to get enough biscuits. Lay the biscuits out over the filling, overlapping a little bit. Bake in the oven for 25-30 minutes, or until golden brown. Let cool for about 10 minutes before being served.

HAM AND BISCUIT POT PIE RECIPE BY TASTY

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!