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
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
Reviews
Left out fennel because I never have that on hand. Used oregano (dried from my garden) instead of tarragon: just preference. I did sprinkle some shredded cheese over ham/vegetable mixture before adding the biscuits. We loved it.
I think 4.5 stars as written. I ended up making a few changes based on my thinking and also what the other reviewers had said. These changes made the recipe better and maybe that was just my opinion. I made broth because I only had chicken base on hand and so I made 24 ounces worth because a few people said the sauce was thin. I think that was a perfect amount liquid actually. Also, I doubled the carrots and took out the fennel. I used refrigerator biscuits because I had some and wanted to use them up. I also put in only 1/4 tsp of thyme and 1 tsp of dried tarragon. The recipe was quite good and my kids even liked it. Thanks!
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 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.
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.
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.
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.