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Ham And Biscuit Pot Pie

Name: Ham And Biscuit Pot Pie
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Ingredients: ½ medium yellow onion, diced into 1/2 in (1.24 cm); 1 cup pre-packaged diced butternut, yellow squash; 1 large carrot, diced into 1/2 in (1.24 cm) pieces; 2 stalks celery, diced into 1/2 in (1.24 cm) pieces; 3 tablespoons olive oil; 1 ½ teaspoons kosher salt, divided; 1 ½ teaspoons freshly ground black pepper, divided; 2 tablespoons unsalted butter; ¼ cup all purpose flour; 2 cups chicken stock; ½ teaspoon fresh thyme, chopped; ¼ teaspoon garlic powder; ⅛ teaspoon cayenne pepper; 2 cups Sam's Choice® Premium Spiral-Cut Ham, chopped; 1 tube refrigerated biscuit; nonstick cooking spray, for greasing; 2 tablespoons fresh parsley, chopped

By Tasty1 hr 40 min4 servings

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
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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
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
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
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
Add the ham to the bowl with the roasted vegetable, then pour the cream sauce over and stir until combined.
7
Roughly chop each biscuit into 1-inch (2.54 cm) pieces.
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
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
Top with the chopped parsley and serve.
11
Enjoy!