Root Vegetable Pot Pie

Root Vegetable Pot Pie

7
caitlinleah 1

"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

1 h 20 m servings 346 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 958 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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

Most helpful critical review

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

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

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...

Delicious and filling! Love it!

Exceptional...we love it!!!

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

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..w...

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 ...