Tuesday, October 1, 2013

ham and biscuit pot pie

So, we have been eating a lot of ham lately. One massive on-sale ham has become like 6 meals. Which is awesome. Thanks to my Dad for insisting that we get the massive 6 lb ham. So, here's what I came up with for another ham meal!
This is essentially like any regular old pot pie. Potatoes, celery and carrots to start. These take a little longer to cook, so these go into the buttered pan first.
Next comes the onions are garlic, which don't take much time at all.
So, let these veggies go for a while. About 10 to 12 minutes so that the potatoes are soft, the carrots are tender and the onions are translucent.
While those veggies are going, you can get the other stuff around. Both the frozen peas and the corn will warm up when you pour in the mixture later. Same with the ham- just make sure everything is ready to go. You can always pour this into the skillet later, but I realized that my skillet was kind of small for that and needed to go in a big bowl.
Here's the thickening agent- 1/2 cup of flour, stirred up and cooked for about a minute. Make sure you keep the veggies moving so the flour doesn't clump or burn.
So here's the thing- you need broth. You can use chicken broth, veggie broth- I use ham stock. You can't always find ham stock in the grocery, so I use ham base and water.
So now the half and half. Let this come up to temperature, thicken and get a little bubbly.
Here are the spices I use- mustard, paprika, fresh nutmeg, salt, pepper and rosemary. Kind of strange, but it's good.
So, here's the point where you can pour the ham, corn and peas into the pan or the veggie broth mix into the bowl. Stir to combine and pour it into the pan.
Look how pretty that is?! It's like a rainbow of pot pie.
Top with biscuits. You can make your own or you can use refrigerator canned biscuits like me. Into the oven for 15 to 20 minutes or until the biscuits are browned and the pot pie is bubbly.
Side note: Make sure you put the dish onto a pan lined with aluminum foil or you'll be scrubbing your oven from bubbled over pot pie. Not so fun. But what is fun? Filling your belly with this pot pie!
Ham and Biscuit Pot Pie
4 cups diced ham
1/2 cup frozen peas
1/2 cup canned corn
3 white potatoes, chopped
2 stalks celery, chopped
1 small onion, chopped
3 carrots, peeled and chopped
2 cloves garlic, chopped
3 Tablespoons butter
1/2 cup flour
1 cup half and half
2 cups ham or chicken stock
1 can refrigerator biscuits
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon rosemary
Salt and pepper

Preheat oven to 350 degrees. In a large saute pan, melt better over medium heat. Add in celery, potatoes and carrots. Cook for 2 minutes. Add in garlic and onions. Cook for an additional 10 minutes or until potatoes are soft, stirring occasionally. Add in flour and cook for 1 minute, stirring constantly. Stir in chicken stock and half and half. Bring this to temp and allow to thicken. Season with salt and pepper, mustard powder, paprika, onion powder, garlic powder, nutmeg and rosemary. In a large bowl, combine peas, corn and ham. Add in vegetable mixture to bowl and stir to combine. Pour into a shallow baking dish. Top with biscuits and place in preheated oven. Bake for 15-20 minutes or until biscuits are golden brown and pot pie is bubbly. Serve hot and enjoy!