Ham and Vegetable Pie with Biscuit Crust Recipe
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2 1/2 cups finely chopped leftover cooked Cook'sÃ‚Â® Bone-in Ham or Ham Steak
2 tablespoons butter
1 medium onion, finely chopped (about 1/2 cup)
3 tablespoons all-purpose flour
1 can (14 ounces) Chicken Broth
1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon hot pepper sauce
1 bag (16 ounces) frozen mixed vegetables, thawed
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter, cut into small pieces
2/3 cup buttermilk
Filling: Preheat oven to 400°F. Melt 2 tablespoons butter in medium saucepan over medium heat. Add onions; cook 3 minutes, or until tender, stirring frequently. Sprinkle with 3 tablespoons flour; cook and stir 1 minute. Gradually stir in broth; bring to a boil, stirring constantly. Boil 3 minutes, or until sauce is thickened, stirring constantly. Add thyme, hot pepper sauce, vegetables and ham; mix well. Cook 2 minutes, or until heated through, stirring occasionally. Spread in 11x7-inch baking dish.
Crust: Combine 1 cup flour, the baking powder, baking soda and salt in medium bowl. Cut in 3 tablespoons butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk; stir just until blended. Drop large spoonfuls of the dough over filling in baking dish, spreading if necessary to completely cover filling.
Bake 45 minutes, or until crust is lightly browned and filling is hot and bubbly. Let stand 10 minutes.
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