When Nicole McLaughlin cooks, you can usually count on her to add a surprise to the recipe.

We saw her introduce okra for an amazing Alabama ratatouille to take it to another level.

Now she is offering this brunch pot pie recipe with a crust topping that you would never expect. Check out the video along with the recipe below.

 

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Brunch Pot Pie by Nicole McLaughlin

Ingredients

• Half stick of butter
• 1 tablespoon bacon grease or oil
• 1 bunch green onions
• 1 red bell pepper
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 20-ounce bag of diced potatoes (from refrigerated section of your grocer)
• ¼ cup all-purpose flour
• 1¼ cups chicken stock
• 1½ cups half-and-half
• 1 pound chopped ham
• 1½ cups shredded cheddar cheese
• 4 hard-boiled eggs, chopped
• ⅓ cup sour cream
• Hot sauce to taste
• 1 box Red Lobster Cheddar Bay Biscuit Mix

Directions

• Melt butter and bacon grease or oil in a deep skillet.
• Chop green onions and add in the whites along with bell pepper, salt and pepper and cook until slightly softened.
• Add diced potatoes along with flour and cook 1-2 minutes.
• Stir in chicken stock and half-and-half and bring it to a simmer. Let it cook for about 10 minutes and then stir in the green parts of the onions, ham, shredded cheddar cheese, eggs and sour cream.
• Check your seasoning and add a little hot sauce if you please.
• Pour everything into a casserole dish and prepare the Red Lobster Cheddar Bay Biscuit Mix according to the package directions and place dollops of dough over the top, about an inch apart.
• Bake at 375 degrees for 25 to 30 minutes and then top with the butter mixture that comes with the biscuit mix.