Buttermilk Biscuit Ham Potpie
- 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
- 1. 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°.
- 2. 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.
- 3. 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.
- 4. Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.
1 serving: 444 calories, 27g fat (14g saturated fat), 78mg cholesterol, 1239mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 15g protein.
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!
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.
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.
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.
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.