In a Dutch oven, bring to boil and simmer:
3 cups canned low-salt chicken broth
1 small Celery Root, trimmed and diced in 1/2 inch chunks
or 5 ribs of celery plus tops sliced
3 new potatoes diced
Cook 7 minutes and add:
2 carrots diced
Simmer until tender (about 10 minutes). Drain, reserving broth for another use. Set aside vegetables for later.
In a heavy saucepan sauté:
5 tablespoons unsalted butter
1/2 cup chopped onion
5 tablespoons all purpose flour
Stir 2 minutes until bubbly and gradually add:
1 cup reserved broth
1 1/2 cups milk (do not use nonfat or low-fat)
Cook, stirring about 4 minutes until sauce thickens.
Season with salt & pepper and add:
1 1/2 teaspoons dried thyme
1 cup sliced HoneyBaked Ham
1 cup diced HoneyBaked Turkey Breast
Reserved Celery root, potato and carrot
(Frozen peas may also be added.)
Heat until bubbly.
Divide mixture into 6 individual casseroles and top each with:
A refrigerator biscuit (from a package of 6) that has been cut into quarters and placed on top in a flower shape (kitchen shears work well)
In a preheated oven 450°F. place pies on large baking sheet. Bake for 8-10 minutes or until biscuits are lightly browned.