Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

A medley of veggies are crowned with a savory Parmesan biscruit topping in these individual Biscuit-topped Vegetable Pot Pies that will appease everyone in your family.

Jackie Mills, R.D.
Recipe by Coastal Living November 2013

Gallery

Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place an oven rack two-thirds up from bottom of oven. Preheat oven to 400°. Lightly grease 4 (2-cup) ramekins, or 8 (1-cup) ramekins or ovenproof soup bowls. Set aside.

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  • Melt butter in a large skillet over medium-high heat. Add mushrooms, leeks, and garlic; cook, stirring often, 8 minutes or until mushrooms are lightly browned and all liquid has evaporated. Add broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.

  • Whisk together cream and flour in a small bowl. Add to skillet and cook, stirring constantly, 3 minutes or until slightly thickened. Add spinach, and cook 1 minute or until spinach wilts. Remove skillet from heat, and stir in lemon juice. Ladle mixture evenly into prepared ramekins.

  • Drop Parmesan Biscuit Topping (about 1/2 cup) evenly onto each pot pie. Place ramekins on a baking sheet, and bake 20 minutes or until browned.

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