Comfort Food: Ham & Biscuit Pot Pie

This was born out a desperation for comfort food.  Earlier this month, we got hammered with snow storm after snow storm… I wanted to crawl up in a blanket, drink my coffee, and eat comfort food.

Which, for a real-food foodie, is not as easy as it sounds.

This recipe was inspired by this Biscuit Pot Pie from another blogger, but I changed it up a bit to exclude unsprouted/unsoaked wheat…  and to use up my leftover Christmas ham that’s been freezin’ away. Y’all, these are the BASICS of eating real food.  It’s exchanging the fake/unhealthy food for the good stuff God made for your body (a.k.a. “real food”).

Mmmmmm.  Ham.
P1100753Some tips before you set out to make this yummy dish: *and you need to read this before you set out to start cooking*

Prep your biscuits.  The recipe I use regularly is from The Elliott Homestead.  I make these, on average, about every 10 days.  I do this as it reduces the amount of snacking/eating the processed stuff I do allow (like cereal).  When they can grab a warm biscuit with healthier wheat, grass-fed butter, and topped with raw honey… it’s now a health-food.  So I usually plan to make the potpie close to the day I’m going to make biscuits.  The reason that it’s so important to plan this out is that these biscuits take a little thinking ahead — you have to set the dough for soaking 24 hours before you can bake them.  This is not complicated, do not be overwhelmed!  I basically spend 5 minutes at about 7 at night to prep the biscuits, then finish the prep the next morning at 7 a.m.  (I usually double the batch.)  I would bake all but six of them in the morning (which is what I did today), and save those six to top my pie tonight.

Another *think ahead* step: I usually buy organic celery, chop it up, then freeze it.  Since I do not ever want to eat it raw (sorry, YUCK!), but just cook with it, it’s so much less expensive… I can use a small amount and not waste the rest or feel obligated to eat it (again, YUCK!).

So! On to the ingredients and directions:

INGREDIENTS:

3tbl grass-fed butter
3 carrots
1c chopped celery (I did not thaw mine)
1 onion, chopped finely
2 garlic cloves
1 tbl + 1/4c arrowroot powder, divided; or similar GF thickener
2c chicken broth
1c milk or heavy cream (so much yummier with the cream!)
1c frozen peas (do not thaw!)
1lb of ham, cut into bite-size
1tsp fresh minced thyme
sprinkle of pepper
6-10 soaked biscuits (depending on preference and size of dish)

DIRECTIONS:

Preheat your oven to 400 degrees.

Melt your butter in a large pot/pan.  Once it’s melted, begin to saute the carrots, celery, and onion.

P1100746Saute these vegetables for 5-10 minutes, and they will start to become fragrant.
P1100748.
Once the veggies are starting to cook and lose their color (they look duller), add the pressed garlic.  You can do this however, but I have a garlic press.
P1100759Let this cook for another minute or two until you smell that garlic.  Garlic cooks quick (and consequently burns) so you don’t want this to sit long.

Once you smell the garlic, throw 1 tablespoon of arrowroot powder and stir.  This is the beginning part of the thickening process.
P1100760Still stirring, add your 2 cups of chicken broth.  Continue to stir for a minute or two until it’s all combined.  I would also suggest scraping the bottom of the pan with a wooden spoon (the browned bits on the bottom are part of what makes it delicious!).

After its scraped, add your 1 cup of milk and stir.

Whisk in the remaining arrowroot powder (1/4 c).  Keep whisking until it’s mixed well.
P1100772Bring this mix to a boil, and let it boil for about 5-10 minutes until it’s thickened significantly.

Add your chopped ham, chopped thyme, and peas, and stir.  Put the lid on and let this cook at a slow boil for another 10 minutes.
P1100767When you uncover it, it will be thick and combined.
P1100775Dump into a casserole dish, and sprinkle with black pepper.
P1100789Bake this for about 10 minutes at 400 degrees.

It will be slightly browned when you pull it out.

Top this with your uncooked biscuits.  You can put as many as you want on top, but just be aware that they tighter they are squished into the dish, the longer it will take to cook them through.  I usually space 6-8 out over the dish, and that’s because I don’t want heavy bread at night-dinner.
P1100794Put this dish back in your over, and cook for another 10-15 minutes, until your biscuits are cooked through and the tops are browned.  If you pull up a biscuit, you might notice it looks gooey on the bottom — and this is because it’s been sitting in thickened soup, basically.  If you’re concerned about the doneness, break a biscuit apart and examine the contents in the middle for how well it’s cooked.
P1100798Let it cool for 5-10 minutes, so it won’t burn your mouth.

And last, most important step –

Eat.  And be comforted.

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3 thoughts on “Comfort Food: Ham & Biscuit Pot Pie

  1. […] soup, garlic toast EXTRAS: soak wheat for soaked biscuits in the morning! (making extra for ham potpie later in the […]

  2. […] Gluten-free pancakes (favorite recipe so far! – we add 1c blueberries to the mix) LUNCH: ham biscuit pie, yogurt DINNER: Roasted chicken, bacon-wrapped green beans (PLEASE sub rapadura/maple instead of […]

  3. […] grew up on stuff like chicken pot pie.  This time of year I tend to really miss comfort foods. I think, at least here in upstate NY, it’s because we’re inside, and you actually […]

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