One of my favorite comfort-food meals from last winter was this Vegetable Pot Pie. As I mentioned in that post, the Vegetable Pot Pie was super delicious the first night, but it didn’t re-heat as well as I would like. Since I’m usually just cooking for myself, it’s important that my leftovers are just as good the next night as they were the first. Enter this Vegetable Pot Pie-Dumping hybrid.

I slightly altered the filling recipe from the pot pie and topped it with a drop biscuit rather than using a pie crust. The filling freezes and re-heats well, so I make a big batch and portion it out into single-sized servings before freezing the left overs. I found an easy biscuit recipe that can make just one biscuit at a time which means this meal will taste delicious and fresh each time you pull a serving from the freezer!

The biscuit recipe below is for a single serving, if you want to make more than that, you can go to the original recipe on All Recipes and increase the ratio of ingredients.

Savory Vegetable Cobbler 

Ingredients

• 1 cup carrots, chopped
• 1 cup frozen green peas
• 1/2 cup frozen corn
• 1 medium Yukon Gold potato, peeled cut into chunks
• 1/3 cup butter
• 1/2 cup celery, chopped
• 1 medium yellow onion, diced
• 1/3 cup all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 3/4 cups vegetable broth
• 1 cup milk (if you’re re-heating leftovers, add an extra 1/4 cup of milk to each serving when you re-heat it)

• 1/3 cup flour
• 1/2 tsp. baking powder
• 1/4 tsp. sugar
• Dash salt
• 1 tbl. + 1 tsp. melted butter
• 2 tbl. + 2 tsp. milk