Italian Vegetable Cheesy Pot Pies

I saw a recipe for individual pot pies the other day and decided I had to try it.  Instead of using potatoes, carrots, and peas like I normally would, this recipe includes ingredients that are more often used in Mediterranean or Italian dishes.

This recipe is made in individual baking dishes, or ‘ramekins.’  If you don’t have ramekins or a suitable substitute, you can find them at most any store that carries cooking supplies.  You don’t have to spend a lot for them, either.  Even the simple clear Pyrex dishes work just fine.  If you want to shop around and order online, here is a link to Amazon:  Ramekins at

Italian Vegetable Cheesy Pot Pies
Recipe Type: Main
Author: Hillbilly Housewife
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 8
This recipe is easy to put together. I use refrigerator biscuits but you can use any ‘crust’ you like. You can also use any combination of vegetables and cheeses, and you can even add some cooked meat or poultry if you like.
  • 1 jar (14 oz) red sauce (marinara, spaghetti, pizza)
  • 1 small eggplant, washed and cut into small cubes
  • 1 small zucchini, washed and cut into small cubes
  • 1 small sweet red bell pepper, chopped small
  • 1 small sweet yellow bell pepper, chopped small
  • 1 small onion, diced small
  • 1 stalk celery, chopped very small
  • 1 cup (4 oz) shredded mozzarella cheese
  • 2 1/4 cup mixture of shredded Parmesan and Asiago cheese
  • 1 garlic clove, finely grated
  • 1 tsp salt
  • 1 tsp any mix Italian seasoning
  • 1 tsp dried oregano flakes
  • 1 (8 count) package refrigerated biscuits
  • olive oil for brushing on crust
  1. Preheat oven to 375 degrees and place 8 ramekins (10 oz size) on a baking sheet.
  2. Put the sauce, vegetables, cheeses, garlic, and seasonings in a large bowl and toss together gently until well combined.
  3. Spoon this mixture evenly into the eight ramekins; set aside.
  4. Separate the biscuits into individuals and lay out onto a work surface sprinkled with a little flour. Roll out each one so they’re flattened slightly larger than the ramekin top.
  5. Set dough over the ramekin and trim the edges if necessary so it only drapes over a little, then crimp up like you would a pie. Cut a couple slits in the top, then brush with the olive oil.
  6. Bake in preheated oven for 20 to 25 minutes or until crust browns nicely and inside filling is hot and veggies are tender.
  7. Makes 8 individual servings.

If you try this recipe, please share your thoughts in the comments section.  Thank you!

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