Recipe by caitlinleah
"This melange from underground veggies is a great way to use up those leftover biscuits from brunch before they turn into hockey pucks. But if you don't have leftover biscuits, it works well to use biscuits from a can or quickly whip up your favorite family recipe!"
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red potatoes, chopped
celery ribs, chopped
water, or as needed
grated Colby Jack cheese
i can't believe after 4 years my recipe was finally approved! it's still so delicious.
My favorite part was the biscuits and cheese. The veggies had an ok flavor, but mostly you could only taste the spices.
Delicious! I love root veggies so this was perfect for me. I did make everything in one pot (a martha stewart cast iron pot-the best!), so it was easy to go from the stove to the oven. Next time I would add more garlic, but it was great as is.
Delicious and filling! Love it!
Exceptional...we love it!!!
i thought it was a great base recipe! yummy…uses lots of extra garlic and even tossed in some squash and extra garlic of course! My hubby and i also added some tobasco sauce when we served it..will make again. thanks for the recipe.
I made two deviations from the recipe: used 1.25 C parmesan instead of Colby and I used a pie crust that I latticed over the top of the pan instead of biscuits. I think the parmesan top and the pie crust were by far the best parts. We are not big fans of rosemary or thyme, so it is possible we would have liked it better if other spices were used. My husband said it was too "busy" with so many different veggies and that it tasted "weird". 15 month old, who eats just about anything, ate only 3 bites.
* Percent Daily Values are based on a 2,000 calorie diet.
Root Vegetable Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 106
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