HONEY BAKED HAM & TURKEY POT PIES
Who can resist a pot pie? Treat those close to a delicious Honey Baked Ham & Turkey Pot Pie. Tender bits of ham mingle with peas, carrots, green onions and celery for a taste that's sure to make any leftover exciting.
Canned Low-Salt Chicken Broth
Celery Root (Trimmed & Diced in 1/2" Chunks)
All Purpose Flour
Milk (do not use nonfat or low-fat)
1 1/2 Cups
Salt & Pepper
1 1/2 TSP
Honey Baked Ham (sliced)
Honey Baked Turkey Breast (Diced)
Reserved Celery Root, Potato and Carrot (or frozen peas)
Individual Casseroles Dishes
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, and 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, and 1/2 cup chopped onion. Add 5 tablespoons all purpose flour and 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 Honey Baked Ham, 1 cup diced Honey Baked Turkey Breast, and 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.