Vegetable Pot Pie Recipe

Name: Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 parsnips, peeled and cut into 1/2 inch pieces; 3 carrots, peeled and cut into 1/2 inch pieces; 1 sweet potato, peeled and cut into 1/2 inch pieces; 3 tablespoons butter; 2 cups sliced mushrooms; 1 cup chopped leeks; 3 tablespoons all-purpose flour; 2 cups vegetable broth; 1/8 teaspoon dried thyme; salt and ground black pepper to taste; 1/4 teaspoon hot pepper sauce; 2 1/4 cups biscuit baking mix; 3/4 cup milk

Servings: persons

3 parsnips, peeled and cut into 1/2 inch pieces
3 carrots, peeled and cut into 1/2 inch pieces
1 sweet potato, peeled and cut into 1/2 inch pieces
3 tablespoons butter
2 cups sliced mushrooms
1 cup chopped leeks
3 tablespoons all-purpose flour
2 cups vegetable broth
1/8 teaspoon dried thyme
salt and ground black pepper to taste
1/4 teaspoon hot pepper sauce
2 1/4 cups biscuit baking mix
3/4 cup milk

1
Preheat an oven to 400 degrees F (200 degrees C).
2
Place 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.
3
Melt 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.
4
To 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.

228

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 parsnips, peeled and cut into 1/2 inch pieces, 3 carrots, peeled and cut into 1/2 inch pieces, 1 sweet potato, peeled and cut into 1/2 inch pieces, 3 tablespoons butter, and more.

Yes, 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.

Vegetable Pot Pie

How did you like this recipe?

Frequently Asked Questions