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Prep time
15 minutes
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Cook time
40 minutes
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Serves
6
Author Notes
As a kid, I remember eating single-serving pot pies that came frozen in aluminum pie plates. The white sauce filling was jam-packed with frozen veggies and chicken and was enveloped top and bottom with a semi-flaky crust. Back then, I used to pick around the filling and ate mostly the crust, avoiding the liquid-y sauce as best I could (I was super sensitive to textures as a young and very picky eater). Now that I make my own version of pot pie, I can make the creamy filling just how I like it. With this recipe, I chose to create something new and interesting that draws
from both my backgrounds—Southern and Jamaican—going with a jerk theme for the filling and biscuits in lieu of the usual pie pastry crust for the topping. The filling has the perfect amount of heat, which is offset by the cheese, and the savory cheddar herb biscuit topping makes this the
best comfort food ever. This dish is guaranteed to be your newest family favorite!
I love making these pot pies in individual serving sizes, and the leftovers make great single-serving lunches for later in the week. But, as shown in the photo, I also like to mix it up and portion half of the filling and biscuit topping into a larger Dutch oven so that I can serve this dish family-style one night, which works perfectly for my family of three, and have additional meals made ahead and portioned. Feel free to use any configuration of Dutch oven you like. If you’d like to serve the entire quantity family-style, you’ll need a 6-quart Dutch oven; note that a larger pot will require a longer baking time. —Shanika Graham-White
Test Kitchen Notes
This recipe is excerpted and slightly edited from Food Stylist and Author Shanika Graham-White of Orchids and Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm. Adopting a plant-forward diet doesn't mean that you'll be eating a lifetime of meals that are primarily steamed broccoli and plain rice because eating healthy doesn't mean that food has to lack flavor. In Orchids + Sweet Tea, recipe developer and food stylist Shanika Graham-White shows you that plant-forward meals can be delicious, bold, and flavorful. You just have to be willing to be creative and treat food as art. —The Editors
Ingredients
- Filling
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3 tablespoons
unsalted butter
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1
medium red onion, finely chopped
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2 tablespoons
homemade or store-bought jerk seasoning
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4 to 5 cups
frozen mixed vegetables
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1 teaspoon
finely ground sea salt
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1/2 teaspoon
ground black pepper
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1/4 cup
plus 2 tablespoons all-purpose flour
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1 cup
low-sodium vegetable stock
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3/4 cup
unsweetened, unflavored almond milk
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2 tablespoons
dry white wine
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1 cup
mild white cheddar cheese
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1/2 cup
grated Parmesan
- Cheddar Herb Biscuit Topping
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2 cups
all-purpose flour
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1 teaspoon
finely ground sea salt
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2 tablespoons
dried parsley
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1 teaspoon
dried thyme leaves
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1/2 teaspoon
dried oregano leaves
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1 teaspoon
garlic powder
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1 cup
shredded mild white cheddar cheese
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1/2 cup
(1 stick) cold unsalted butter, cubed
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1 cup
homemade or store-bought vegan buttermilk, made with lemon juice if homemade
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1
large egg
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1 splash
unsweetened, unflavored almond milk
Directions
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Preheat the oven to 400°F and grease 6 mini Dutch ovens.
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Make the filling: In a large skillet over medium-high heat, melt the butter. Add the onion and jerk seasoning and sauté for about 3 minutes, until the onion is translucent. Reduce the heat to medium and add the frozen vegetables, salt, and pepper. Sauté the vegetables for 5 to 6 minutes, until they have softened.
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While stirring, gradually add the flour to the vegetables, until well incorporated, and cook for 1 minute or so, until all the vegetables are fully coated in the flour. While whisking, slowly pour in the stock, almond milk, and wine. Whisking continuously helps to ensure that no lumps form.
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Once all the liquid is added, increase the heat to high and bring the mixture to a boil. Continue to boil for 3 to 4 minutes, then reduce the heat to a simmer and cook for 5 to 6 minutes, until the sauce thickens.
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Once thickened, remove from the heat and stir in the cheeses until fully melted and creamy; divide the filling evenly among the prepared mini Dutch ovens.
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Prepare the biscuit dough: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Add the herbs, garlic powder, and cheese and whisk to combine.
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Add the cubed butter to the flour mixture and, using a pastry cutter (or two forks), cut in the butter until broken down into pieces the size of peas.
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Create a well in the middle of the dry ingredients, then pour in the buttermilk and gently stir everything together just until combined. Be careful not to overmix the dough.
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Take about 2 tablespoons of biscuit dough and, using your hands, gently pat and form the dough into a round shape about 2 inches in diameter. It does not need to be perfect. Set the dough ball on top of the filling, in one of the pots. Repeat until all biscuits are formed and placed atop the filling, about 2 per each mini Dutch oven.
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In a small bowl, whisk the egg and splash of almond milk in a small bowl. Using a pastry brush, brush the biscuits with the egg wash. Place the cobblers in the oven and bake for 20 to 25 minutes, until the biscuits are golden brown and fully baked through and the filling is bubbly. Remove from the oven and serve immediately.
Content Creator and Recipe Developer, Shanika, is part kitchen ninja and connoisseur of interior decorating, hence her passion for beautifully staged food photos and videos. On her site, Orchids and Sweet Tea, you will find traditional dishes using organic ingredients as well as dairy free, gluten free, and vegan versions of your old and new favorites!
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