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
______________________________________________________________________________
_______________________________________
_______________________________________
_______________________________________
No comments:
Post a Comment