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
- 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
- Preheat the oven to 400 degrees and start boiling a large pot of water on the stove.
- Add the peas, corn, chopped potato, and carrots to the pot of water. Boil for 15 minutes until the potatoes are tender, then remove from heat and drain. Set aside.
- In a saucepan over medium heat, melt the butter and cook the onions and celery until they are soft. Add the flour, salt and pepper and very slowly whisk in the broth and milk. Simmer until thick, then remove from heat and set aside.
- Pour the onions and white sauce over the cooked vegetables and stir to combine. Scoop your desired portion size into an oven safe dish and/or divide among containers to freeze.
- To make the biscuits, combine the flour, baking powder, sugar, salt, melted butter and milk. Stir until combined then drop on top of the filling. Bake for about 20 minutes until the biscuit is brown on top and the filling is bubbling.