A few years ago, I shared an adapted recipe for pot pie. Well, I'm going to adapt it again, this time serving it up in ramekins for a perfect fall dinner for two.
For the sauce, you will need:
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup white wine
- 1 and 1/4 cup chicken broth
- 1 and 1/2 teaspoons thyme leaves
- 1 sweet potato
- 1/4 yellow onion
- 2 servings baby carrots (about 6 ounces)
- 1 tube Pillbury Grands biscuits
About halfway into your roasting time, make your sauce. Melt the butter in a small saucepan and whisk in the flour. Then add in the white wine and chicken broth. Bring to a boil and add in the thyme leaves. Simmer on low heat until your veggies are done
Place two ramekins on a cool baking sheet. When your veggies are done, spoon them into the two ramekins.
Ladle sauce over the top.
Place one biscuit on each ramekin. You can bake the rest of the biscuits on the remaining space on the baking sheet.
Bake for another 15 minutes or until the biscuits are golden brown.
Enjoy! But be careful- these are hot!