Ham And Biscuit Pot Pie

Indulge in this comforting Ham and Biscuit Pot Pie that's perfect for a cozy night in. With a creamy filling and flaky biscuit topping, it's a scrumptious twist on a classic favorite.

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   Toss the onion, squash, carrot, and celery with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper on the prepared baking sheet until well coated, then spread in an even layer.

3. 3

   Roast the vegetables, stirring occasionally, for 20–25 minutes, or until lightly browned. Remove from the oven and transfer to a large bowl. Reduce the oven temperature to 350°F (180°C).

4. 4

   Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, until bubbling. While whisking constantly, slowly pour in the chicken stock, ½ cup (120 ml) at a time, until the mixture is smooth. Bring to a simmer and cook, stirring frequently, for 7–10 minutes, or until the sauce has reduced slightly and is thick and creamy.

5. 5

   Add the thyme, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, the garlic powder, and cayenne, if using, and whisk to incorporate. Remove the pot from the heat.

6. 6

   Add the ham to the bowl with the roasted vegetable, then pour the cream sauce over and stir until combined.

7. 7

   Roughly chop each biscuit into 1-inch (2.54 cm) pieces.

8. 8

   Grease an 8-inch square baking dish (or any 2–2½ qt baking dish) with nonstick spray. Transfer the pot pie filling to the pan, then top evenly with the biscuit pieces.

9. 9

   Bake for about 30 minutes, or until the biscuits are golden browned and the filling is bubbling. Remove from the oven and let rest for 5 minutes.

10. 10

    Top with the chopped parsley and serve.

11. 11

    Enjoy!

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