MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttermilk Biscuit Ham Potpie
Categories: Brreads, Pork, Herbs, Vegetables
Yield: 8 servings

3 Celery ribs; diced
2 md Onions; diced
2 md Carrots; diced
1/2 Fennel bulb; diced
2 tb Olive oil
1/4 c Unsalted butter; diced
1/2 c A-P flour
1 qt Chicken broth
1 ts Dried thyme
2 c Cubed fully cooked ham
1 tb Chopped fresh tarragon
1/4 ts (ea) salt & pepper

MMMMM--------------------BUTTERMILK BISCUITS-------------------------
2 c A-P flour
1 tb Baking powder
1/2 ts Kosher salt
1/2 ts Baking soda
2/3 c Unsalted butter; diced
3/4 c Buttermilk

Seet oven @ 425-|F/218-|C.

Toss celery, onions, carrots and fennel in oil to coat.
Spread in a single layer in a 15" X 10" X 1" baking pan.
Roast, stirring occasionally, until lightly browned,
20-25 minutes. Cool. Reduce heat to 350-|F/175-|C.

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 13" X 9" baking dish.

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 13" X 9" rectangle; cut into
shapes of your choice.

Arrange biscuit pieces, overlapping slightly, over ham
mixture. Bake until biscuit topping is golden brown,
25-30 minutes. Let stand 10 minutes before serving.

Michelle Clair, Seattle, Washington

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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