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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!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 -8

Ingredients

Gouda Hashbrown Filling

  • 5 garlic cloves, minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 14.5 can low sodium chicken broth
  • 1 1/2 cups milk mixed with 2 tablespoons cornstarch**
  • 1 teaspoon salt
  • 1 teaspoon parsley
  • 1/2 teaspoon paprika
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon pepper
  • 1/2 cup sweet corn (canned or frozen and thawed)
  • 1/2 red bell pepper, chopped
  • 1/2 Granny Smith apple, peeled and chopped small
  • 1 cup ham, chopped (or cooked turkey/chicken)
  • 1 cup frozen hash browns with onion, thawed
  • 1/2 cup shredded gouda cheese

Easy Food Processor Gouda Biscuit Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cut into cubes
  • 2/3 cup buttermilk
  • 1/3 cup grated Arla Dofino Gouda Cheese
  • 1 teaspoons dried chives
  • 1 tablespoon melted butter for brushing

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Notes

*You can make your own buttermilk by adding a tablespoon of lemon juice to 2/3 cup milk and letting it sit for 10 minutes.