Home>Ingredients>Parsnip Recipes>Vegetable Pot Pie

Vegetable Pot Pie

Vegetable pot pie is a comforting and hearty dish that is perfect for the colder months. It is a classic comfort food that is loved by many for its warm and savory flavors. This dish typically consists of a flaky pastry crust filled with a creamy and flavorful mixture of vegetables such as carrots, peas, potatoes, and onions. The combination of tender vegetables and a rich, creamy sauce makes for a satisfying and delicious meal that is sure to please both vegetarians and meat-eaters alike.

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Servings:

Yield:

6 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

⅛ teaspoon dried thyme

salt and ground black pepper to taste

¼ teaspoon hot pepper sauce

2 ¼ cups biscuit baking mix

¾ cup milk

Directions

Step 1

Preheat an oven to 400 degrees F (200 degrees C).

Step 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.

Step 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.

Step 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.

Nutrition Facts (per serving)

301

Calories

14g

Fat

40g

Carbs

Protein

Complement

One of the best things about vegetable pot pie is its versatility. It is a great way to use up any leftover vegetables in the fridge, and you can easily customize the filling to suit your preferences. Whether you prefer a traditional pot pie with a buttery pastry crust or a healthier version with a whole wheat crust, there are endless possibilities for creating a delicious and satisfying vegetable pot pie. With its comforting flavors and endless customization options, vegetable pot pie is a timeless and beloved dish that is perfect for any occasion.