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!
Servings: 8
Equipment
Ingredients
- 2 Tablespoons unsalted butter
- 1 onion yellow, diced
- 2 Stalks celery diced
- 2 potatoes yellow, peeled and 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
- 3 Tablespoons fresh rosemary and thyme finely chopped
For the Egg Wash:
- 1 egg beaten
- 1 Tablespoon water
Instructions
- 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 or 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.
Notes
Use an oven-safe skillet: This pot pie is started on the stove and then baked in the oven. It's easier to use one oven-safe skillet than a regular skillet and then have to transfer everything into a baking dish.
Put your own stamp on it: Experiment with the vegetables and seasonings to really make this pot pie your own.
Cool briefly before serving: It comes out of the oven piping hot, so let it rest before serving. Nobody wants a burned mouth!
Put your own stamp on it: Experiment with the vegetables and seasonings to really make this pot pie your own.
Cool briefly before serving: It comes out of the oven piping hot, so let it rest before serving. Nobody wants a burned mouth!
Nutrition
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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