Individual Vegetable Pot Pies

Individual Vegetable Pot Pies

Last night, I was in the mood for some good old fashioned comfort food, and figured I’d make a pot pie recipe. But rather than making one big pot pie, I decided to try my hand at individual pot pies, which admittedly aren’t vastly different than making one big pie. I joined together two recipes — a Healthified Pot Pie recipe (one of my favorite recipes) for the fillings, and a recipe for Individual Pot Pies from the Pillsbury website, which uses its Grands! Flaky Layers biscuits for the top/crust. Even though part of the recipe was from an existing recipe I’ve made before, making them individual and trying a new top/crust method seems to warrant a legitimate entry into my 50 in 15 Challenge.

The end result of this recipe was absolutely delicious. It’s healthy, warm, comforting, and topped with the deliciousness of flaky biscuits. You will definitely want to make these pies the next time you’re in the mood for some comfort food!

Ingredients

  • 2 – 2 1/2 c. mixed raw vegetables (e.g. mix of diced carrots, celery, bell pepper, broccoli florets, peas, green beans)
  • 1 1/4 c. low-fat milk
  • 3 tbsp. all-purpose flour
  • 1/2 c. onion, finely chopped
  • 1 can (10.75 oz) condensed 98% fat-free Cream of Celery soup
  • 1/4 c. low-fat sour cream
  • 1/2 tsp. sea salt
  • 1/4 tsp. vegetable or chicken bouillon
  • 1/4 tsp. pepper
  • 4 Pillsbury Grands! Flaky Layers biscuits (uncooked)

Directions

  1. Heat oven to 350° F. In a 2-quart saucepan, mix milk, flour, salt, pepper, and bouillon with a wire whisk until blended. Stir in onion. Cook over medium heat for 4-6 minutes, stirring constantly, until thickened.
  2. Stir in soup and sour cream. Add the vegetables and mix well. Cook, stirring frequently, until heated through, about 4-6 minutes.
  3. Divide filling mixture into 4 greased, 16 oz ramekins, filling each about half full.
  4. Press each biscuit out to be large enough to cover the filling in each ramekin. Place one biscuit on top of the fillings in each ramekin, and cut small slits in each.
  5. Bake for 16-20 minutes, or until the biscuits are golden brown.

Notes

The big thing to note here is to make sure you don’t over-fill your ramekins with the fillings, leaving plenty of room on top for the biscuit so nothing overflows. If you find you have extra filling, just make another pie or two, assuming you have extra ramekins. Or just save the extra fillings for a “refill” pie later on. Also, be sure to press/stretch the biscuits enough to cover the diameter of your ramekins, if nothing else so they all look aesthetically pleasing when they’re done. Lastly, feel free to change up the vegetables you use for the fillings to suit your taste — you can even add in some cooked chicken to make Chicken Pot Pies rather than just using veggies.

These pies are an easy recipe to make, and result in a definite and immediate crowd-pleaser of a meal. It’s definitely a recipe to try, especially once the chilly fall and winter months are upon us.

Bon Appétit!

 

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