Hearty Baked Ham and Vegetable Potpie with Buttermilk Biscuits

Instructions

1. 1

   Preheat oven to 425°F. Toss the diced celery, onions, carrots, and fennel in olive oil to coat. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring occasionally, until lightly browned. Allow the roasted vegetables to cool, then reduce the oven temperature to 350°F.

2. 2

   In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth, then gradually whisk in the chicken broth. Add the dried thyme and bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for 10 minutes. Stir in the roasted vegetables, cubed ham, chopped tarragon, salt, and pepper. Cook until heated through.

3. 3

   For the buttermilk biscuits, pulse the flour, baking powder, salt, and baking soda in a food processor until blended. Add the cubed butter and pulse until the mixture resembles peas. Transfer the mixture to a large bowl and stir in the buttermilk until no dry flour remains. Turn the dough onto a floured surface and knead gently 8-10 times. Roll the dough into a 13x9-inch rectangle and cut into desired shapes.

4. 4

   Transfer the ham and vegetable mixture to a greased 13x9-inch baking dish. Arrange the buttermilk biscuit pieces, overlapping slightly, over the top of the filling. Bake for 25-30 minutes, or until the biscuit topping is golden brown. Let the potpie stand for 10 minutes before serving.