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
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.
SAVORY GRUYèRE BREAD WITH HAM
The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.
Provided by Melissa Clark
Categories cookbooks Bread Cheese Ham Green Onion/Scallion
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
- Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
- Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.
BISCUIT TOPPING FOR POT PIE
I'm posting this so I don't keep losing it. My mom made this often - it's a buttery biscuity topping. It doesn't rise as high as regular biscuits, and you can just pour it over the pot pie. It comes out all golden brown and tasty. The pot pie part I make with leftover chicken, some frozen mixed veggies, and either leftover gravy or cream of chicken soup.
Provided by JoyceJoann
Categories Savory Pies
Time 1h
Yield 1 potpie, 6 serving(s)
Number Of Ingredients 5
Steps:
- mix together, pour over pot pie, bake @350 for 45 minute.
Nutrition Facts : Calories 275.8, Fat 17.1, SaturatedFat 10.7, Cholesterol 46.4, Sodium 409.9, Carbohydrate 25.9, Fiber 0.8, Sugar 0.1, Protein 4.7
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
HAM PIE WITH CHEESE BISCUITS
Oh this is so creamy and so good!!!! This is one for your church potlucks. Cooking time is estimated--it may take a little more or less time.
Provided by Darlene Summers
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- For Pie: Sauté onions and green pepper in oil; REMOVE FROM HEAT.
- Blend in flour. Gradually stir in milk, ham and soup; return to heat.
- Bring to boil; boil 1 minute.
- Pour into greased casserole.
- Bake at 450 degrees while preparing biscuits.
- FOR BISCUITS: Sift flour, baking powder and salt together.
- Cut in the shortening.
- Stir in remaining ingredients.
- Roll out and cut out the biscuits with a glass or a biscuit cutter.
- Remove hot casserole from oven.
- Place biscuits on top of hot casserole.
- With oven still at 450 degrees, return to oven and bake 15 to 20 minutes more or till biscuits are done and browned.
Nutrition Facts : Calories 733.9, Fat 45.1, SaturatedFat 15.8, Cholesterol 111.6, Sodium 1192.5, Carbohydrate 46.5, Fiber 1.4, Sugar 1.2, Protein 34.4
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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.
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