February’s Pot Pie of the Month is my Ham Chowder Pot Pie. It has all the classic ingredients of a chowder, but with ham and a buttermilk bisquit topping!
This past week temperatures were flirting with the 50’s getting me excited for Spring. I took down my snowman decorations and packed away my holiday village. As I was doing so I kept thinking about what reminds me most of this next season. Easter usually comes to mind first and with that so does Ham!!!!
I have set menu’s for each holiday and Easter is a ham dinner with corn and dinner rolls. Then it occurred to me I could make this into a pot pie. But how to incorporate it to make a creamy filling. Chowder. I love the flavors of chowder and it pairs nicely with ham. It came out awesome!
The Method of Ham Chowder Pot Pie
It is actually a very easy meal to make and doesn’t take a lot of prep time. I would say the prep took about 15 minutes, the stove cook time was 20 minutes and the oven time was 20 minutes.
- diced ham
- olive oil
- kosher salt
- half and half
- gruyere cheese
- fresh dill
- buttermilk bisquits
Having your ingredients prepped is key. Over med high heat, cook the diced ham until the edges get a little brown. Remove from skillet. Lower the heat, add oil and saute onions and potatoes. Season with salt and pepper and cover with foil. (This helps the potatoes soften).
Add the garlic. After a minute or two, deglaze with the sherry. Add the butter and once melted add the flour to create a roux. Whisk in the stock. Once incorporated thicken with half and half. Return ham, add corn and cheese. Once cheese has melted add in dill and cover with bisquits.
Bake at 350 for 20 minutes!
I served this in individual bowls for a nicer presentation.
A fresh tomato salad is a nice side to this dish.
If you like pot pies, try my Chicken Pot Pie for 2 or my Ryan’s Pot Pie (recipe in Pot Pie of the Month)
If you make this recipe and love it, I would love if you gave it 5 stars!
Ham Chowder Pot Pie
A savory pot pie with all the flavors of a chowder!
- Cutting Board
- 16 ounces ham, cubed
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 small Yukon Gold potatoes, diced
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1/4 cup sherry
- 2 tbsp butter
- 2 tbsp flour
- 1 cup stock, chicken or vegetable
- 1/2 cup half and half
- 1 cup corn
- 1/3 pound Gruyere, shredded
- 1 tbsp fresh dill, minced
- 8 buttermilk bisquits
Brown ham over medium high heat. Remove from skillet.
Turn heat down and add oil to skillet. Saute onions and potatoes. Cover with foil to help potatoes soften.
Add garlic, season with salt and pepper.
Deglaze with sherry scraping the bottom of the pan.
Add butter and once it melts whisk in the flour to create a roux. let this cook a minute or two to get the rawness out of the flour.
Whisk in the stock and half and half.
Add the cheese and stir until it melts.
Sprinkle on the dill and cover with the bisquits.
Bake at 350 degrees for 20 minutes or until bisquits are cooked through.
Buying the pre-packaged cubed ham will save a lot of time.
The skins on Yukon Gold Potatoes are relatively thin so there is not need to peel them. (Another big timesaver!)
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