BUTTERMILK BISCUIT HAM POTPIE
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
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.
BUTTERMILK BISCUIT HAM POT PIE
Have some leftover holiday ham in the fridge? This buttermilk biscuit ham pot pie is a great way to use it up - besides being warm, homey, & tasty, too!
Provided by Catz in the Kitchen
Categories Ham
Time 1h10m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 446 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 854 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
HAM AND BISCUIT POT PIE RECIPE BY TASTY
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
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
CHICKEN AND BISCUITS POTPIE
This wonderful chicken pot pie feeds a lot for very little money. Its satisfying taste is worth the extra effort. -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 7 servings.
Number Of Ingredients 22
Steps:
- Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender., Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside., For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place biscuits on top of chicken mixture. Bake, uncovered at 400° for 25 minutes or until golden brown.
Nutrition Facts : Calories 521 calories, Fat 27g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 935mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 4g fiber), Protein 31g protein.
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
DOUBLE-CRUST HAM POT PIE
A delicious blend of ham, bacon, potatoes, and broccoli tucked between two crusts. Simple and Quick!
Provided by livelygrl70
Categories Pot Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to *425.
- Bring potatoes to a boil and cook for approximately 7 minutes. Add broccoli and continue cooking until potatoes are tender. Drain and leave in colander.
- Cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. Drain in colander over potatoes and broccoli.
- In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside.
- In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted.
- Pour cheese mixture over sour cream/soup mixture.
- Add ham mixture and stir everything together until combined.
- Press one of the pie crusts into a deep dish pie pan or square baking dish.
- Add filling mixture.
- Top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented).
- Bake for 45-50 minutes, until crust is a nice golden brown. (I used the foil method to keep the edges of the top crust from over-browning).
- Once pie is done, brush with melted butter and sprinkle with parmesan cheese.
Nutrition Facts : Calories 727, Fat 44.9, SaturatedFat 15.3, Cholesterol 72.5, Sodium 1728.3, Carbohydrate 60.2, Fiber 3.4, Sugar 3.4, Protein 21.3
EASY POT PIE WITH BISCUITS
Quick and yummy pot pie recipe that came from a friend; it's easy and I love it!
Provided by courtny
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
- Bake in the preheated oven until biscuits are browned, about 30 minutes.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 45 g, Cholesterol 55 mg, Fat 21.4 g, Fiber 3.3 g, Protein 27.3 g, SaturatedFat 5.5 g, Sodium 1664.5 mg, Sugar 6.3 g
CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: unsalted butter, all-purpose flour, milk, rotisserie chicken, frozen pea and carrot, frozen pearl onion, small potato, kosher salt, black pepper, biscuit flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, large egg, shredded cheddar cheese, chives
Provided by Alix Traeger
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375ºF (190ºC).
- Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
- Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
- Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
- Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
- Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
- Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
- Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
- Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
- Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams
HAM POT-PIE
This is a Pennsylvania Dutch recipe my mom has made all my life and it is my favorite dish. She usually serves it alone or with some small side dish, because everybody fills there plate with the pot-pie. My husband never heard of it till I made it for him. Now it is one of his favorite dishes.
Provided by Wendy James
Categories Savory Pies
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place ham in large pot and cover with water.
- Boil to make ham broth.
- Cut ham into cubes and set aside.
- Place potatoes in broth to cook while you are mixing dough.
- In large mixing bowl, mix flour, eggs, and milk to form soft dough.
- You may need to add a little more milk.
- Roll dough to 1/8" to 1/4" thickness (depending on preference).
- Cut dough into 1" by 3" rectangles.
- Drop dough into broth one piece at a time.
- Cook until dough is done.
- Add ham.
- Salt and pepper to taste.
- Add parsley for color.
Nutrition Facts : Calories 662, Fat 16.9, SaturatedFat 5.8, Cholesterol 214.6, Sodium 3496.9, Carbohydrate 60.3, Fiber 3.1, Sugar 0.8, Protein 62.4
IMPOSSIBLY EASY HAM AND CHEDDAR PIE
Ham, Cheddar and apple make a delicious Bisquick® main-dish pie to serve morning, noon or night.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Sprinkle ham, cheese, onions and apple in pie plate.
- In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
- Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 230, Carbohydrate 11 g, Cholesterol 115 mg, Fiber 0 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 1/2 g
More about "ham and biscuit pot pie recipe by tasty"
HAM POT PIE WITH BISCUIT TOPPING - PEANUT BLOSSOM
From peanutblossom.com
5/5 (1)Category CasseroleCuisine AmericanTotal Time 45 mins
- 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.
- 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.
COMFORT FOOD: HAM & BISCUIT POT PIE | FOODIES GONE REAL
From foodiesgonereal.wordpress.com
Estimated Reading Time 4 mins
HAM POT PIE RECIPE - JUGGLING ACT MAMA
From jugglingactmama.com
EASY BISCUIT CHICKEN POT PIE MAIN DISHES - MANY SIMPLE RECIPES
From manysimplerecipes.com
IMPOSSIBLY EASY HAM AND SWISS PIE - GONNA WANT SECONDS
From gonnawantseconds.com
HAM POT PIE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
HAM AND BISCUIT POT PIE RECIPE BY TASTY | RECIPES, …
From pinterest.com
BISCUIT POT PIE - DAMN DELICIOUS
From damndelicious.net
HAM AND BISCUIT POT PIE | CHANGE YOUR LIFESTYLE WITH A HEALTHY DIET
From reccipee.com
WHAT GOES GOOD WITH BISCUITS FOR DINNER? - FAMILY RECIPES
From curtinrestaurants.com
HAM POT PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY HAM POT PIE RECIPE - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
HAM POT PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CROCK POT CHICKEN POT PIE {WITH BISCUITS!} - SPEND WITH PENNIES
From spendwithpennies.com
BUTTERMILK BISCUIT HAM POTPIE - STOLENRECIPES.NET
From stolenrecipes.net
HAM CASSEROLE WITH BISCUIT TOPPING - ALL INFORMATION ABOUT …
From therecipes.info
HAM POT PIE RECIPE - PA DUTCH RECIPE - SAVORING THE GOOD®
From savoringthegood.com
LEFTOVER HAM AND RICE DISHES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
FLAKY & BUTTERY HAM POT PIE | THE SALTY POT
From thesaltypot.com
FLAKY MILE HIGH BISCUITS - DAMN DELICIOUS
From damndelicious.net
HAM POT PIE - RICARDO CUISINE
From ricardocuisine.com
OUR 35+ BEST CANNED BISCUIT RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
PENNSYLVANIA DUTCH HAM POT PIE RECIPE - DELISHABLY
From delishably.com
GRUYERE BISCUIT TOPPED HAM POT PIE (SEASONS AND SUPPERS)
From pinterest.com
HAM POT PIE WITH BISQUICK RECIPE - FOOD NEWS
From foodnewsnews.com
EASY CHICKEN POT PIE RECIPE - RETRO HOUSEWIFE GOES GREEN
From retrohousewifegoesgreen.com
BISCUIT TOPPED HAM POT-PIES! - WORDPRESS.COM
From fullbellyfullwallet.wordpress.com
HAM POT PIE EASY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HAM POT PIE RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
CHICKEN POT PIE RECIPE USING BISCUIT MIX
From recipeshappy.com
BUTTERMILK BISCUIT HAM POTPIE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN BISCUIT POT PIE - PILLSBURY.COM RECIPE
From crecipe.com
HAM POT PIE WITH BISQUICK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHICKEN, HAM AND FENNEL POT PIES RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
HAM AND BISCUIT RECIPES - THERESCIPES.INFO
From therecipes.info
HAM POT PIE CASSEROLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
17 STUFFED BISCUITS THAT ARE INSANELY GOOD - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love