Turned out very tasty. I added extra veggies(broccoli, colored peppers,bok choy, and finely chopped kale) and substituted lower sodium chicken stock, Italian Seasoning and canned biscuits. We will be having this on a regular basis. I am not a vegetarian but we never missed the meat. Yum!

I did alter this a bit based on what I had in my fridge. Used turnips instead of parsnips, skipped potatoes and mushrooms but subbed with yellow squash and used beef broth. Overall it was easy and filling, but still a bit bland. I will make this again but next time season a bit more and add more herbs...i think a bit of rosemary and even some fennel seed would have given it a bit more pizzaz.

Excellent! Use Cheddar Buttermilk Biscuits by Kimberly Nuttall, with or without the cheese.

I used a red skin potato instead of a sweet potato and I also substituted 1/2 cup of the vegetable broth for 1/2 cup sauvignon blanc. It was delicious - I will make it again!

I had my eye on another, more complicated veggie pot pie recipe, but I'm so glad I went with this one! I used a few different vegetables and added some green beans for color, but you could do any vegetable combination and this would work. The parsnips, however, add a really nice flavor to the mix. I have an abundance of parsley, so I used that instead of thyme, adding it to the roux as well as the biscuit mix. Since I'm stubborn and try to make everything from scratch, I just used a standard drop biscuit dough, using half whole wheat, half all purpose flour. No matter what changes or substitutions you make, this is a comfort food recipe to follow.

I followed this recipe exactly and though this smelled good, it didn't taste very good. It was just ok. It created a lot of dirty dishes (pot, skillet, pie dish, bowl, cutting board, knife etc (which I don't appreciate) and I feel it wasn't worth the work.

Made this with a few modifications. I used two parsnips (one big, one small), three skinny carrots and one huge sweet potato. I sliced and cubed them to relatively the same size and let boil for 15 minutes to be sure they were cooked through. I downsized the mushrooms to about a cup (fiancé isn't a big fan of the 'shrooms) and used "mignon" leeks (pre-packaged leeks that are already trimmed down to the white) which I thinly sliced. Sautéed in butter-flavoured margarine; added the flour and cooked until almost brown (I was afraid it would burn if I let it get brown) and poured in a cup of water/a tablespoon of chicken soup base as well as half a cup of white wine/a tablespoon of chicken soup base. Whisked it all in and let it thicken. Tossed in the other vegetables and coated them in the sauce. I used a 9-inch deep dish pie pan (it's the only pie pan I own). I used a little less baking mix simply because my pan was smaller than the one used by the recipe submitter. I did not scoop the mixture over the vegetables; I instead poured it all over the top and spread it as thin as possible leaving a few spots uncovered to let the steam seep out of the pie. I like that this savoury pie is almost crust-less, with just a light biscuit-like topping (saving on calories!). I thought making little “blind spots” to let the steam seep out of the pie would work, however it didn’t as there is some leakage. Oh well, that’s my mistake and gives me a reason to clean the oven, lol!