"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!" — caitlinleah
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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.
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!!!
* 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
All you need are a few minutes to prepare this simple veggie pot pie.
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