Plantation Ham Pie

Source: Jan Taylor

4 cups cubed fully cook ham (2 pounds)
1 medium onion, chopped
2 tablespoons butter or margarine
2 (10 3/4 ounce) cans condensed cream of chicken
    soup, undiluted
1 cup milk
2 cups fresh or frozen broccoli florets, cooked and drained
2 cups biscuit baking mix
1/2 cup water
1/2 cup minced fresh parsley

In a large skillet, saute ham and onions in butter until the onion is tender.

Combine soup and milk; stir into ham mixture. Add broccoli; heat through. Pour into an ungreased shallow 2 1/2-quart baking dish.

Combine biscuit mix and water until a soft dough forms. On a lightly floured surface, knead dough 10 times. Roll out into a 12-inch square; sprinkle with parsley. Roll up jellyroll style. Cut into 12 pieces; place over the ham mixture. Bake, uncovered, at 425 degrees F for 20-25 minutes or until biscuits are golden and ham mixture is bubbly.