Savory Vegetariam Jerk Pot Pies
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