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We made a rash of chicken pot pies at the Restaurant for the St. Patty’s Day weekend (as well as the requisite corned beef) and that left me with an awful hankering for a pot pie.  Alas, I had no chicken, but what I did have was leftover ham.  So I got to thinking: ham is southern, and so are collard greens and I have both in my freezer, but what’s better and more southern than a pie crust topping?  BISCUITS!

This dish was one that I got right on the first try.  It was so good.  A lot of my recipes that end up on the blog go through a beta-testing phase, but this one didn’t need it, it was a thing of beauty since the day it was born.  Warm, filling, creamy and colorful.  I hope you like this one as much as I did.

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This recipe would be lovely with any number of substitutions.  The biscuits don’t have to be home made, the kind that come from a can or Bisquick/prepared mix drop biscuits would do just fine.  [Bisquick was totally the gateway drug that got me into cooking, one of the earliest food memories I have is of having their pancake recipe memorized for making ‘special breakfast’ with my Daddy on weekend mornings.]  Also, if you’re of the vegetarian persuasion, black eye peas would be a great swap for the ham.  For a richer pot pie, you can use all milk or half and half, or for a lighter pot pie sauce you can use half stock.  You can make a big casserole dish for a family style meal or your could also make adorable little pot pies for a single serving portion.

So cute!

So cute!

Biscuit Topped Ham Pot Pies

Serves 4-6 – cost approx $1.07 per serving

Ingredients

  • 2-3 Tbs bacon grease or vegetable oil
  • 1/2 onion, small dice ($.14)
  • 1/2 green bell pepper, medium dice ($.25)
  • 4 cloves garlic, sliced
  • 2 ribs celery, medium dice ($.10)
  • 2 carrots, peeled, medium dice ($.20)
  • 1/4 cup A.P. flour
  • 3 cups milk or half and half ($.54)
  • 1 cup vegetable stock
  • 2-3 potatoes, peeled, small dice ($.26)
  • 2 cups collard greens, sliced ($0 frozen up in the fall from my neighbor’s garden!)
  • 2 cups ham, medium dice ($2.25)
  • 1 cup frozen corn ($.31)
  • 1 bay leaf
  • 1/4 tsp dry thyme
  • pinch nutmeg
  • 2 Tbs parsley, minced ($.11)
  • salt and black pepper, to taste
  • 3 Tbs Parmesan cheese, optional
  • 1 batch biscuits, home made, cardboard can, or prepared mix, it’s up to you! ($.96)  If you want to make your own, you can find my biscuit recipe here: https://fullbellyfullwallet.wordpress.com/2012/09/12/biscuits-and-gravy-the-usual/

Now to the nitty-gritty!  Start with making the biscuits, if you’re doing it from scratch; if not, proceed to the pot pie filling.

Preheat your oven to 375 F.  Begin by heating the bacon grease or vegetable oil an a large oven-safe pot. (If you’re going to serve it family-style, use whatever pot you like if you’re making individual pot pies.)  Saute the onion, green bell pepper, garlic, celery and carrots 5-8 minutes.  Add in the flour and cook 2 minutes.  Add in the dairy and stock and bring to a simmer.

Next, add in everything else but the parmesan and biscuits and simmer until the potatoes are mostly cooked, about 15 minutes or so.

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Now, lay the biscuits over the top of your mixture, either over a small ramekin or the entire dutch oven, being sure to leave some free space for steam to escape, and sprinkle the top with the parmesan cheese.  Bake for 25-35 minutes.

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Remove when the tops of the biscuits are golden brown and perfect.

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