Ham & Turkey Pot Pies

In a Dutch oven, bring to boil and simmer:
   3 cups canned low-salt chicken broth
   1 small Celery Root, trimmed and diced in 1/2 inch chunks
   or 5 ribs of celery plus tops sliced
   3 new potatoes diced

Cook 7 minutes and add:
   2 carrots diced

Simmer until tender (about 10 minutes). Drain, reserving broth for another use. Set aside vegetables for later.

In a heavy saucepan sauté:
   5 tablespoons unsalted butter
   1/2 cup chopped onion

   5 tablespoons all purpose flour

Stir 2 minutes until bubbly and gradually add:
   1 cup reserved broth
   1 1/2 cups milk (do not use nonfat or low-fat)

Cook, stirring about 4 minutes until sauce thickens.
Season with salt & pepper and add:
   1 1/2 teaspoons dried thyme
   1 cup sliced HoneyBaked Ham
   1 cup diced HoneyBaked Turkey Breast
   Reserved Celery root, potato and carrot
   (Frozen peas may also be added.)

Heat until bubbly.

Divide mixture into 6 individual casseroles and top each with:
   A refrigerator biscuit (from a package of 6) that has been cut into quarters and placed on top
   in a flower shape (kitchen shears work well)

In a preheated oven 450°F. place pies on large baking sheet. Bake for 8-10 minutes or until biscuits are lightly browned.

Serves 6

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