Wednesday, October 18, 2017

Ham Pot Pie with Buttermilk Biscuits


Ham Pot Pie with Buttermilk Biscuits
(8 servings)


Ingredients:

3 ribs Celery, diced
2 medium Carrots, diced
2 medium Onions, diced
½ bulb Fennel, diced
2 tbsp. Olive oil
¼ cup Unsalted Butter, cubed
½ cup All-Purpose Flour
32 oz. Chicken Broth
1 tsp. dried Thyme
2 cups Fully Cooked Ham, cubed
1 tbsp. Fresh Tarragon, chopped
¼ tsp. Salt
¼ tsp. Black Pepper

Buttermilk Biscuits

2 cups All-Purpose Flour
1 tbsp. Baking Powder
½ tsp. Kosher Salt
½ tsp. Baking Soda
2./3 cup Unsalted Butter, cubed
¾ cup Buttermilk

Directions:

In a medium bowl, toss the celery, carrot, onion and fennel with the oil.  Place on a rimmed baking sheet and put in a pre-heated 425-degrere oven for 20-25 minutes.  Stir occasionally.  Remove from oven and cool.  Turn oven down to 350-degrees too.  In a saucepan, melt butter.  Stir in half cup of flour until smooth.  Gradually whisk in chicken broth and then add thyme.  Bring mixture to a boil, stirring often.  Reduce heat and simmer 10 minutes continuing to stir often.  Add the vegetables, ham, tarragon, salt and pepper.  Cook to heat through and then transfer to a greased 9x13 baking dish.  For the biscuits, pulse flour, baking powder, salt and baking soda in a food processor until combined.  Add butter and pulse until it forms peas size mixture.  Transfer to a bowl and add buttermilk mixing until no flour is visible.  Turn out onto a floured surface and knead gently 8-10 times.  Roll dough into a 9x13 rectangle.  Place over mixture in the 9x13 baking dish and cut a few slits for steam to escape.  Place in the pre-heated oven for 20-25 minutes or until biscuit top is golden brown.  Let stand 10 minutes before serving.

Note:               You could cut biscuit dough into desired shapes and place over mixture leaving some open spots for a fancier look.

Ideas for Future Efforts
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