Dessertscarlsbadcravings
Breakfast Pot Pie
Breakfast Pot Pie means you get to dive into hearty, comforting, pot pie for breakfast! This Breakfast Pot Pie is loaded with hash browns, ham and vegges smothered in gravy all topped with a sensational Gouda Biscuit Crust. It is easy to make, fabulous for leftovers and guaranteed to become a repeat favorite!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- skillet
- whisk
📝 Preparation Steps
1
To make the Gouda Biscuit Crust, add flour, cornmeal, baking powder, baking soda, and salt to food processor and pulse a couple times until combined. Add 6 tablespoons butter and pulse until mixture resembles coarse meal. Add buttermilk, cheese and chives and pulse just until dough is moistened.
flour3 tablespoonscups all-purpose flour1 1/2baking powder2 teaspoonsbaking soda1 teaspoonsalt1 teaspoonteaspoon salt1/2unsalted butter, cut into cubes6 tablespoonsbutter3 tablespoonscup buttermilk2/3melted butter for brushing1 tablespoondried chives1 teaspoons
2
Turn dough out onto parchment paper and knead any loose flour into the dough then form into a ball. Refrigerate while you prepare your pie filling.
flour3 tablespoonscups all-purpose flour1 1/2
3
To make the filling, melt butter over medium heat in a 10” cast iron skillet. Add garlic and saute ⏱️ 30 seconds. Whisk in flour and cook for ⏱️ 2 minutes. Slowly stir in chicken broth and milk, followed by spices. Bring to a boil then reduce to simmer until just thickened. Stir in remaining filling ingredients.
butter3 tablespoonsunsalted butter, cut into cubes6 tablespoonscup buttermilk2/3melted butter for brushing1 tablespoonflour3 tablespoonscups all-purpose flour1 1/2
4
Remove biscuit dough from refrigerator. On your parchment paper, roll (with a greased rolling pin), into a circle just larger than your skillet. Top filling with biscuit dough, pushing dough up the sides of the skillet and trimming off any excess. Make several slits in the dough to let the steam escape. Brush crust with 1 tablespoon melted butter.
butter3 tablespoonsunsalted butter, cut into cubes6 tablespoonscup buttermilk2/3melted butter for brushing1 tablespoon
5
Bake at 425F degrees for ⏱️ 30-35 minutes or until crust is golden brown. Let rest ⏱️ 10 minutes to let the filling set before slicing. Enjoy!
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