I stole this recipe for Buttermilk Biscuit Ham Potpie from tasteofhome.com who stole it from Michelle Clair from Seattle, WA. Looking for a recipe to use up your leftover Easter ham? This tasty casserole is an easy way to use up some leftovers. First some vegetables are roasted in the oven. Then the sauce is made with butter, flour, seasonings and chicken broth. After the sauce thickens, the roasted vegetables and chopped leftover ham is stirred in. The mixture is poured into a casserole dish and topped with a homemade biscuit topping. This recipe is a great way to use up leftovers.
“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” – Calvin Trillin, American journalist, humorist, food writer (see more quotes in the Quotes tab)
Start prepping the vegetables first. Line a cookie sheet with parchment and add 3 diced celery ribs, 2 medium diced onions, 2 medium diced carrots, and 3 diced potatoes.
Drizzle with 2 tbsp olive oil, salt and pepper. Toss to coat the vegetables and then spread the vegetables into an even layer. Roast at 425 F for 20 to 25 minutes.
While the vegetable are cooking, start the sauce. In a large saucepan melt ¼ cup butter. Stir in ½ cup flour until smooth.
Gradually whisk in 32 oz chicken broth, and then add 1 tsp dried thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Then add the roasted vegetables, 2 cups cubed ham, ¼ tsp salt and ¼ tsp pepper.
Next transfer the ham mixture to a greased 9×13 baking pan. Preheat the oven to 350 F.
For the biscuits stir together 2 cups AP flour, 1 tbsp baking powder, ½ tsp salt and ½ tsp baking soda. Then using a pastry blender cut in ⅔ cup butter.
Next stir in ¾ cup buttermilk until no flour is visible. Turn onto floured surface; knead gently 8 to 10 times.
Roll dough into 13×9 rectangle; cut into shapes of your choice. Arrange biscuit pieces, overlapping slightly, over ham mixture.
Bake until biscuit topping is golden brown, 25 to 30 minutes.
Let stand 10 minutes before serving.
If you liked the recipe for Buttermilk Biscuit Ham Potpie and want to try other recipes to use up leftovers you can try Mississippi Sin Sandwiches or Mashed Potato Puffs.
Buttermilk Biscuit Ham Potpie
Ingredients
- 3 celery ribs diced
- 2 medium onions diced
- 2 medium carrots diced
- ½ fennel bulb diced
- 2 tbsp olive oil
- ¼ cup butter cubed
- ½ cup flour
- 32 oz chicken broth
- 1 tsp dried thyme
- 2 cups cubed fully cooked ham
- 1 tbsp chopped fresh tarragon
- ¼ tsp salt
- ¼ tsp pepper
Buttermilk Biscuits
- 2 cups AP flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- ⅔ cup butter cubed
- ¾ cup buttermilk
Instructions
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Preheat oven to 425 F. Toss celery, onions, carrots and fennel in oil to coat. Spread in single layer over 15x10x1 baking pan. Roast stirring occasionally, until lightly browned, 20 to 25 minutes. Cool.
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Reduce oven to 350 F.
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In a large saucepan melt the butter. Stir in flour until smooth. Gradually whisk in the broth, and then add the thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add the roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 9×13 baking pan.
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For the biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add the 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 floured surface; knead gently 8 to 10 times. Roll dough into 13×9 rectangle; cut into shapes of your choice.
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Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25 to 30 minutes. Let stand 10 minutes before serving.
Recipe Notes
I substitute potatoes for the fennel bulb.