Ham and Biscuit Pot Pie

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Toss the onion, squash, carrot, and celery with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper on the prepared baking sheet until well coated, then spread in an even layer.

Roast the vegetables, stirring occasionally, for 20–25 minutes, or until lightly browned. Remove from the oven and transfer to a large bowl. Reduce the oven temperature to 350°F (180°C).

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, until bubbling. While whisking constantly, slowly pour in the chicken stock, ½ cup (120 ml) at a time, until the mixture is smooth. Bring to a simmer and cook, stirring frequently, for 7–10 minutes, or until the sauce has reduced slightly and is thick and creamy.

Add the thyme, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, the garlic powder, and cayenne, if using, and whisk to incorporate. Remove the pot from the heat.

Add the ham to the bowl with the roasted vegetable, then pour the cream sauce over and stir until combined.

Roughly chop each biscuit into 1-inch (2.54 cm) pieces.

Grease an 8-inch square baking dish (or any 2–2½ qt baking dish) with nonstick spray. Transfer the pot pie filling to the pan, then top evenly with the biscuit pieces.

Bake for about 30 minutes, or until the biscuits are golden browned and the filling is bubbling. Remove from the oven and let rest for 5 minutes.

Top with the chopped parsley and serve.

Enjoy!