For a richer flavor, consider using a combination of butter and olive oil. Add a splash of dry sherry or white wine to the mushroom and leek mixture for extra depth. Feel free to substitute other root vegetables, such as turnips or celeriac. For a flakier biscuit topping, use cold butter and milk. If you don't have biscuit mix, you can make your own using a combination of flour, baking powder, salt, and butter.
Vegetable Pot Pie
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS51
Earthy root vegetables mingle in a creamy, herbaceous broth, crowned with golden-brown biscuit clouds. This pot pie is a comforting hug on a chilly evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol18 mg
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Fiber3 g
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Protein6 g
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Saturated Fat6 g
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Sodium804 mg
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Sugar6 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat an oven to 400 degrees F (200 degrees C).
02
StepPlace the parsnips, carrots, and sweet potato into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.
03
StepMelt butter in a large skillet over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture. Stir in thyme, salt, pepper, and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 10 inch deep dish pie pan.
04
StepTo prepare biscuit topping, combine biscuit mix with milk in a bowl. Drop heaping tablespoons of batter onto vegetable filling. Do not cover filling completely with batter. Bake pot pie in the preheated over until topping is golden brown, 18 to 20 minutes.
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Timothy Erdman
Jun 26, 2025I used gluten-free biscuit mix and it worked perfectly. A great option for those with dietary restrictions.
Wellington Koepp
Mar 17, 2025The biscuit topping was perfectly golden and the filling was so flavorful. I will definitely make this again!
Tod Lindgren
Mar 5, 2025This recipe is a winner! My family devoured it, even my picky eater!
Treva Halvorson
Jan 14, 2025Easy to follow and the result was amazing. Thank you for sharing this wonderful recipe!
Stanley Ward
Jan 10, 2025I found the sauce a little bland, so I added a squeeze of lemon juice at the end. It brightened up the flavors nicely.
Columbus Goldner
Dec 2, 2024I added a little sherry to the sauce for an extra layer of flavor. Delicious!
Tamara Ankunding
Nov 13, 2024The timing was spot-on and the instructions were clear. My first pot pie and it turned out great!
Serena Bartell
Oct 30, 2024This is my go-to recipe for a comforting and satisfying meal. Highly recommend!