The perfect solution for your leftover ham, this Gruyere Biscuit Topped Ham Pot Pie is comfort food at it’s best!
Before I take a little break for the Easter weekend, I wanted to post this one, so you’ll be all prepared if you will have some leftover ham in your future.
Inside this pie you’ll find chunks of ham, broccoli, carrots and potatoes. You could easily throw some peas in here, too. It’s all combined with a creamy gravy. On top, is biscuit topping, that cooks right along with the pie in the oven. The biscuits are wonderfully flavoured with Gruyere cheese and lots of pepper. Together with the ham stew, it’s perfection.
Before I go, I do want to wish all those who are celebrating a wonderful Easter! I’ll see you on the other side :)
Cook’s Notes for Gruyere Biscuit Topped Ham Pot Pie
The filling is endlessly adaptable. As noted, you could add peas or substitute broccolini for broccoli etc.
The clay skillet that I used here is about 10 inches in diameter and 3 inches deep. You could easily use any round baking dish around the 9-10 inch size. A 10-inch top diameter cast iron skillet would be perfect, but as it is not quite as deep, be sure to place it on a baking sheet as it bakes to catch any bubble overs.
Only have a square or rectangular pan? No worries. Simply roll the dough out in to a rectangle instead, place on top of filling and cut diagonal slices instead.
If you’re feeding a crowd, you can double the recipe and bake it in a 9×13 pan instead.
Gruyere Biscuit Topped Ham Pot Pie
A delicious, creamy ham and vegetable filling, topped with Gruyere cheese flavoured biscuits. Great comfort food and perfect use for your leftover ham!
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1 cup grated Gruyere cheese
- Freshly ground pepper
- 2/3 cup cold unsalted butter (cubed)
- 3/4 cup buttermilk (or milk, or 3/4 milk mixed with 2 tsp lemon juice or vinegar)
- 2 cups chicken broth
- 1 ham bone (optional)
- 2 cups peeled and diced potatoes (1 large russet potato)
- 1 cup peeled and diced carrots (1 large carrot)
- 1/4 cup butter
- 1/2 cup diced onion
- 1/4 cup flour
- 1/2 cup milk
- 1/2 cup chicken broth
- 1/2 tsp dry mustard
- 2 cups diced, cooked ham
- 2 – 2 1/2 cups broccoli florets (about 1 1/2 crowns of broccoli)
- Salt and pepper (to taste)
- In a large pot, bring the [adjustable]2 cups[/adjustable] of chicken stock to a boil. Add the potatoes and carrots and a ham bone, if using. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are just tender, about [timer minutes=0]10 minutes[/timer]. Remove from heat and set aside. (Remove ham bone, if using)
Melt [adjustable]1/4 cup[/adjustable] butter in a large skillet over medium heat. Add flour and cook, stirring, for 1 minute. Add milk, [adjustable]1/2 cup[/adjustable] chicken broth and dry mustard. Stir until smooth. Stir in ham and broccoli. Stir to combine. Remove from heat. Add this mixture to the reserved carrot , potato and broth pot (or the other way around, if one pan is too small to hold it all). Stir to combine. Taste and add salt and pepper to taste (Note that even though ham is salty, you will probably want to add a bit of additional salt). Transfer to baking dish (if not using one of the pans you started with) and set aside.
- Preheat oven to 350F.
- In a food processor, add the flour, baking powder, salt, baking soda, Gruyere cheese and pepper. Pulse several times to combine. With the food processor running, add the butter cubes and process until the butter is about pea sized in the flour. With processor running, slowly add buttermilk, just until the dough comes together in a ball in the centre. You may not need all the buttermilk.
- Remove the dough to a well-floured surface. Fold dough over on to itself a few times then shape in to a ball (dust with flour as needed to prevent sticking). Using a rolling pin, roll dough in to a circle the size of the top diameter of your baking dish. Transfer dough to top of filling and snug to fit right to edges. Brush top of biscuits with milk or cream. Using a sharp knife, cut a slit in the biscuits from 12 o’clock to 6 o’clock, cutting almost but not all the way through the dough. Repeat cutting from 3 o’clock to 9 o’clock, then make two more cuts that divide each of the quarters in half again.
- Place baking dish on a baking sheet to catch any bubble overs. Bake in preheated 350F oven for 25-30 minutes, or until filling is bubbly and biscuits are golden. Allow to cool slightly and set in the pan for 5-10 minutes, before serving.