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Buttermilk Biscuit Ham Potpie

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.
Course Entree
Prep Time 45 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Servings 8 people

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

  1. 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.
  2. Reduce oven to 350 F.
  3. 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 9x13 baking pan.
  4. 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 13x9 rectangle; cut into shapes of your choice.
  5. 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.