Biscuit & Vegetable Pot Pie Recipe
This Biscuit & Vegetable Pot Pie is the perfect single-serving comfort meal. It’s packed with tender mixed vegetables in a creamy sauce and topped with a buttery biscuit. Easy to prepare and super satisfying, it’s a warm, wholesome dish that’s ideal for a solo dinner on a chilly evening.
Servings: 1
Calories: 400kcal
Cost: $2.50–$3.00
Ingredients
Filling:
- ½ cup mixed frozen vegetables (peas, carrots, corn, green beans)
- ¼ cup diced potato (peeled and pre-boiled or microwaved)
- ¼ cup vegetable broth
- 2 tbsp milk or plant-based milk
- 1 tsp flour
- 1 tbsp butter or olive oil
- Salt and pepper to taste
- Pinch of dried thyme or mixed herbs
Biscuit Topping:
- ¼ cup all-purpose flour
- ¼ tsp baking powder
- Pinch of salt
- 1 tbsp cold butter (cubed)
- 2 tbsp milk
Notes
Cooking Steps:
- Preheat oven to 400°F (200°C).
- Make the filling: In a small saucepan, melt butter. Stir in flour to form a roux. Slowly add milk and broth, whisking until smooth.
- Add the vegetables and herbs. Simmer for 3–5 minutes until thickened. Season with salt and pepper. Pour into a ramekin or small oven-safe dish.
- Make the biscuit: In a bowl, mix flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk to form a soft dough.
- Drop spoonful of biscuit dough on top of the filling.
- Bake for 15–18 minutes or until the biscuit is golden brown. Let cool slightly before serving.