This recipe for vegetable pot pie is a warm bowl of savory vegetables in a thick, creamy, and herb gravy. That gravy is soaked up with a buttery, soft biscuit to complete this addicting dish.
Hello from Philadelphia!
I am currently enjoying a 4 hour layover in the airport until my flight takes off to New York where I’ll be spending my weekend with three very important people.
Left to right: Jenny, me on an iphone, Vanessa, and Annise
Jenny and Annise live in New York right now but Vanessa and my mom, who live in Arizona, flew out to New York at the beginning of the year for Jenny’s birthday. I couldn’t make it because my job was sucking the life out of me so this was their way of including me. I was so upset I wasn’t there so I am so pumped I’m currently unemployed and can fly out there again! It has seriously been over a year since all four of us were together and I can not express what is about to happen. Let the shenanigans ensue!…
Wow, went on a tangent. Back to the delicious recipe post!
I can’t tell you how many times I get an intense craving for pot pie. What is it about pot pie that is so crave-worthy and addicting?
- savory vegetables
- creamy gravy
- fluffy and buttery biscuit
I ate vegetable pot pie for a week straight for lunch. There was no way I was letting it go to waste because it is THAT good. Traditional pot pie is served in a double pie crust, meaning there is crust on the top and on the bottom. Since there is only Micah and I eating my recipes I decided to roll with a somewhat deconstructed version that is just as good, if not better than the traditional way. So long soggy pie crust and dried out veggies after day two!
Why make your own? Pre-made vegetable pot pie is pretty hard to come by. If you do happen to find it with its meaty counterpart chicken pot pie, it is always weighed down in salt and heavy cream and blah-ness, and let’s not forget the insane amount of calories. No one wants that, sorry. The positive side to this recipe is it takes almost no time to throw together. You can even make the biscuits and filling ahead of time and just heat it up and re-serve when you’re ready.
Totally worth adding to your weekly grocery list. I promise you will be craving this recipe throughout this Fall season.
Craving something similar? Check out these tasty recipes with chickpeas!
Braised White Beans with Rosemary – one of the easiest recipes on my blog but doesn’t sacrifice flavor!
Chickpea Wild Rice Soup – I would eat this every single day if I didn’t feel crazy
Coconut Curry Chickpea Soup – Perfect balance of curry and coconut in one hearty bowl
Smoked Paprika Chickpeas – This is what I consider popcorn
Moroccan Chickpeas with Forbidden Rice – moroccan spiced chickpeas with sweet cherries and black rice, what is not to love?!