Tonight’s dinner had me pretty concerned. Remember that ham I talked about? Well, it was time to use it up, so I decided to improvise. I was skeptical about my choices until my first bite, but it turned out really delicious! All the tasty goodness of pot pie and surprisingly quick to make.

INGREDIENTS:

  • 4 cups of chopped ham (I suspect chicken would work just as well!)
  • 1 cup chopped baby carrots
  • 1 chopped green pepper
  • 1 chopped whole onion
  • 4 cloves garlic
  • 1 can Condensed Cream of Mushroom Soup
  • 1 can water
  • 1 cup shredded cheese (I used swiss… yum!)
  • Butter or olive oil
  • 1 can Reduced Fat Buttermilk Biscuits (1 can of Grands size, 2 cans of smallish biscuits would work)
1. Preheat oven to 350º. In one pan, cook the ham until caramelized (or the chicken until browned).
2. Cook vegetables and garlic in butter. Season to taste; I used Shallot Pepper and Garlic Powder. Cook until the vegetables are caramelized.
3. Mix in soup and can of water until combined.
4. Pour it all into a 9×13 baking pan
5. Cover with shredded cheese
6. Layer uncooked biscuits on top.
7. Bake for 30-40 minutes, or until biscuits are browned.
That’s it! Super easy, super quick, and really delicious! Who knew? And, bonus? The ham is gone.