Jalapeño Bacon Bean & Ham Pot Pie
6 mini pot pies
1-1/2 Cups Ham, diced (approx. 8oz)
2 Tbsp butter
1/2 Cup yellow onion, diced
1/2 Cup celery, diced
1/2 Cup carrot, diced
1 Tbsp flour
3/4 Cup milk
1 Can Serious Bean Co. Jalapeño & Bacon Beans
1/4 Cup peas - Frozen or Canned (drained)
6 Raw Biscuits - Canned or Frozen (thawed)
flour for rolling dough
Preheat the oven to 350°F.
Place a large skillet over medium heat and add the ham, stirring as needed to prevent sticking.
As the ham begins to warm, add the butter, onion, celery, and carrot, then continue stirring.
After the vegetables have softened, sprinkle the flour over the vegetable mixture and stir.
Once the flour has been stirred in completely, add the milk, beans, and stir.
Turn off the heat and let the filling rest.
Dust each raw biscuit lightly with flour and place on a lightly floured surface.
Use a rolling pin to flatten the dough into disks (5-6" in diameter depending on size of cups in muffin pan).
Drape a flattened biscuit dough over one of the cups in the muffin pan so the middle touches the bottom of the cup. Press the edge of the dough around the edge of the cup. Repeat with remaining dough.
Divide the filling evenly into the dough lined cups.
Bake for 8-10 minutes or until the dough is golden brown.