Buttermilk Biscuit Ham Potpie

Name: Buttermilk Biscuit Ham Potpie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 3 celery ribs, diced; 2 medium onions, diced; 2 medium carrots, diced; 1/2 fennel bulb, diced; 2 tablespoons olive oil; 1/4 cup unsalted butter, cubed; 1/2 cup all-purpose flour; 1 carton (32 ounces) reduced-sodium chicken broth; 1 teaspoon dried thyme; 2 cups cubed fully cooked ham; 1 tablespoon chopped fresh tarragon; 1/4 teaspoon salt; 1/4 teaspoon pepper; BUTTERMILK BISCUITS:; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1/2 teaspoon baking soda; 2/3 cup unsalted butter, cubed; 3/4 cup buttermilk

As part of my job, I got to help concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is an Easter play on our chicken and tarragon potpie. —Michelle Clair, Seattle, Washington

Ingredients

3 celery ribs, diced
2 medium onions, diced
2 medium carrots, diced
1/2 fennel bulb, diced
2 tablespoons olive oil
1/4 cup unsalted butter, cubed
1/2 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon dried thyme
2 cups cubed fully cooked ham
1 tablespoon chopped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
BUTTERMILK BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup unsalted butter, cubed
3/4 cup buttermilk

Directions

Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer over 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

1 serving: 444 calories, 27g fat (14g saturated fat), 78mg cholesterol, 1239mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 15g protein.

Originally published as Buttermilk Biscuit Chicken Pot Pie in Taste of Home April/May 2017

Reviews

My Review

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Average Rating:

kmpatch

Jan 7, 2018

4.5 stars as written. I made a few substitutions based on what I had on hand, and left out the fennel due to personal preference. I added a cup of thawed frozen peas with the ham to add more veggie volume. I might add some diced parsnips to the roasted vegetable mixture as a sub for the fennel next time. I will probably also simmer the sauce longer to thicken it some more. The biscuit topping is worth the effort!
i_like_pie

May 10, 2017

I agree with the other raters that the sauce is a bit too thin, but I thought that was because I left out the fennel and didn't have enough "filling" per sauce. I also thought it needs more vegetables, but the recipe is a delicious start.
curlylis85

Apr 30, 2017

My husband and I fought over who got the leftovers! You really can't beat a homemade biscuit topping. My best tip for keeping the filling a little thicker is to add the broth just a little at a time and make sure it is completely thickened before you add any more. That also makes it easy to stop adding broth if you notice that the filling is at a consistency that you like.
Corambo

Apr 17, 2017

I would give this 4.5 stars. I agree with the first comment that the sauce was a bit too thin. Either add more flour or cut back on the stock. I would also add more veggies as I like more filling. The biscuits were great. It was a time consuming recipe, not for a week night but the flavor was amazing! You could do store bought biscuits to speed it up but I am a biscuit snob and refuse those if I have a choice! This will make the cut for my spell book (a book of tried and true recipes!) and I will definitely make again.
Roseann

Apr 1, 2017

Was delicious. Took a lot of time though to do it all - cleaning and cutting up the vegetables,etc. Making the dough for the biscuits, too, took time. The only thing is the sauce was too thin I thought. You needed a bowl to serve it in. I think the next time I will add a little more flour to make the sauce thicker. (I didn't have any fennel so just skipped it) It was very good anyway.I gave it a 4 because it took a lot of time to do. Could use shortcuts by buying biscuit dough.