Buttermilk Biscuit Ham Pot Pie - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

270 g /9.5 oz

Ingredients

	Metric	Imperial
Boneless Toupie Ham, cubed	2.25 kg	4.95 lbs
Diced Potatoes, diced	555 g	1 lbs 4 oz
Celery, fresh, diced	600 g	1 lbs 5 oz
White Onions, diced	525 g	1 lbs 2 oz
Carrots, fresh, peeled & diced	820 g	1 lbs 13 oz
Canola Oil	125 ml	1/2 cups
Cream of Celery Soup, reduced sodium, condensed	575 ml	2 1/3 cups
Milk, 2%	580 ml	2 1/3 cups
Thyme, dried	10 ml	2 tsp
Tea Biscuit Mix,	480 g	1 lbs 1 oz
Water	280 ml	1 cup + 2 Tbsp

Cube the ham into 1/4" pieces. Hold at <40'F/4'C until later steps.
Preheat convection oven to 400'F/200C. In a large bowl, toss frozen potatoes, celery, onions, carrots, and oil. Spread in a single layer on a parchment-lined baking sheet. Roast stirring occasionally until lightly browned for about 20-25 minutes. Remove from oven; set aside for later step. Reduce heat to 325'F/165'C for a later step.
Meanwhile in a stockpot, gradually whisk condensed cream of celery soup, milk, and thyme. Add roasted vegetables and cubed ham; cook until heated through. Transfer to a greased 2" deep full-sized insert pan for 24 servings.
Prepare the tea biscuits by adding the mix and water mixing thoroughly until dough is formed. Transfer dough to a lightly floured surface. Roll out dough to 1/2 inch thickness and cut into 2" by 2" squares. Arrange the tea biscuit dough pieces, overlapping slightly over the ham/vegetable mixture. Place in the convection oven at 325'F/165'C and bake until biscuit topping is golden brown. Cook to an internal temperature of 165'F/74'C is held for at least 15 seconds.
Let stand 10 minutes before serving. Cut each full-sized insert pan (12" x 18") into 4 by 6 to yield 24 servings (3" x 3").

Serve with vinaigrette tossed spring mix salad (sides not included in the nutritional information)