Root Vegetable Pot Pie Recipe -
Root Vegetable Pot Pie Recipe

Root Vegetable Pot Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2012

i can't believe after 4 years my recipe was finally approved! it's still so delicious.

Most Helpful Critical Review
Feb 11, 2015

My favorite part was the biscuits and cheese. The veggies had an ok flavor, but mostly you could only taste the spices.


8 Ratings

Jan 13, 2013

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.

Dec 28, 2012

Delicious and filling! Love it!

Feb 21, 2013

Exceptional...we love it!!!

Dec 03, 2014

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.

Jul 08, 2013

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.


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  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 51 g
  • 16%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 958 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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