Leftover Ham Pot Pie with Biscuits
It you're a fan of beef or chicken pot pie, you're going to love this leftover ham pot pie recipe. A perfect dinner with holiday leftovers!
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Course, Meals
Cuisine: American
Keyword: ham
Servings: 8
- 2 Tablespoons unsalted butter
- 1 onion yellow, diced
- 2 Stalks celery diced
- 2 potatoes yellow, peeled, diced
- 1 Teaspoon dried rosemary
- ½ Teaspoon Kosher salt
- ½ Teaspoon black pepper
- 2 Cloves garlic minced
- ¼ Cup all purpose flour
- 1 Cup chicken broth
- 2 Cups milk
- 2 Cups ham cubed or shredded
- 1 Cup frozen vegetables peas and carrots
- 1 Can buttermilk biscuits 16.3 Ounce can, extra flaky
- 1 egg beaten, for egg wash
- 1 Tablespoon water for egg wash
- 3 Tablespoons fresh rosemary and thyme finely chopped
Preheat the oven to 375 degrees F.
Melt butter in a large skillet over medium-high heat.
Once melted, add the onions, celery, potatoes, dried rosemary, salt, and pepper. Cook for 5 minutes, or until the vegetables are softened. Add the garlic and cook for 1 minute, or until fragrant.
Sprinkle the flour over the vegetables and cook for 2 minutes. Pour in the chicken broth and scrape the bottom of the skillet to scrape up brown bits.
Pour in the milk and bring to bring to a simmer. Cook for 4-5 minutes, stirring occasionally, until thickened.
Stir in the cubed ham, frozen peas, and carrots. Stir to combine.
Arrange the biscuits on top of the pot pie. In a small mixing bowl, combine the egg, water, and chopped herbs. Brush the herb egg wash over the biscuits.
Transfer skillet to the oven and bake for 20 to 25 minutes, or until the biscuits are golden.
Let cool slightly before serving.
Calories: 445kcal | Carbohydrates: 48g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 1268mg | Potassium: 662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1420IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 3mg
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