Root Vegetable Pot Pie Recipe

Name: Root Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large carrots, chopped; 1 small onion, chopped; 3 red potatoes, chopped; 3 parsnips, chopped; 2 small turnips, chopped; 3 celery ribs, chopped; 1/2 cup lentils; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 3 cups water, or as needed; 1 teaspoon salt; 12 biscuits; 1/2 cup grated Colby Jack cheese (optional)

Servings: persons

3 large carrots, chopped
1 small onion, chopped
3 red potatoes, chopped
3 parsnips, chopped
2 small turnips, chopped
3 celery ribs, chopped
1/2 cup lentils
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
3 cups water, or as needed
1 teaspoon salt
12 biscuits
1/2 cup grated Colby Jack cheese (optional)

1
Combine carrots, onion, red potatoes, parsnips, turnips, celery, lentils, garlic, oregano, rosemary, and thyme in a large pot. Cover with water and bring to a boil. Lower heat and simmer, stirring occasionally, until vegetables and lentils are tender, about 30 minutes. Add more water if needed.
2
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
3
Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.
4
Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 large carrots, chopped, 1 small onion, chopped, 3 red potatoes, chopped, 3 parsnips, chopped, and more.

Yes, Root Vegetable Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Root Vegetable Pot Pie

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