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TEST KITCHEN APPROVED

Buttermilk Biscuit Ham Potpie

Name: Buttermilk Biscuit Ham Potpie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: North America, Midwest
Ingredients: 3 celery ribs, diced; 2 medium onions, diced; 2 medium carrots, diced; 1/2 fennel bulb, diced; 2 tablespoons olive oil; 1/4 cup unsalted butter, cubed; 1/2 cup all-purpose flour; 1 carton (32 ounces) reduced-sodium chicken broth; 1 teaspoon dried thyme; 2 cups cubed fully cooked ham; 1 tablespoon chopped fresh tarragon; 1/4 teaspoon salt; 1/4 teaspoon pepper; BUTTERMILK BISCUITS:; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1/2 teaspoon baking soda; 2/3 cup unsalted butter, cubed; 3/4 cup buttermilk

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 45 min. Bake: 25 min. + standing

By Taste Of Home Editorial Team

Recipe by Michelle Clair, Seattle, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 07, 2023

As part of my job, I helped concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is a play on our chicken and tarragon potpie. —Michelle Clair, Seattle, Washington

Watch How to Make Buttermilk Biscuit Ham Potpie

TEST KITCHEN APPROVED

Buttermilk Biscuit Ham Potpie

8 Reviews Add your review

Yield:8 servings

Prep:45 min

Cook:25 min

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Ingredients

3 celery ribs, diced
2 medium onions, diced
2 medium carrots, diced
1/2 fennel bulb, diced
2 tablespoons olive oil
1/4 cup unsalted butter, cubed
1/2 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon dried thyme
2 cups cubed fully cooked ham
1 tablespoon chopped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
buttermilk biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup unsalted butter, cubed
3/4 cup buttermilk

Text Ingredients

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Directions

1
Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°.

2
Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish.
3
For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add 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 a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice.
4
Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.