READY IN 55 mins

Vegetable Pot Pie

Read Reviews (9)

"Delicious and warm." — Isabella Riche

Directions

Preheat an oven to 400 degrees F (200 degrees C).
Place the parsnips, carrots, and sweet potato into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.
Melt butter in a large skillet over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture. Stir in thyme, salt, pepper, and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 10 inch deep dish pie pan.
To prepare biscuit topping, combine biscuit mix with milk in a bowl. Drop heaping tablespoons of batter onto vegetable filling. Do not cover filling completely with batter. Bake pot pie in the preheated over until topping is golden brown, 18 to 20 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 10, 2009

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!

—RMSR

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Most Helpful Critical Review

Aug 07, 2009

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.

—Eliza

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11 Ratings

Dec 11, 2009

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.

—silentexplorer13

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Jan 19, 2010

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

—image2frame

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Dec 21, 2009

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!

—BayStateCook

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Jul 19, 2010

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.

—msmaileann

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Feb 25, 2012

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!

—maillady2

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Apr 24, 2013

I have made this pie twice and it's been delicious both times! The first time I followed the recipe exactly and the second time, because I didn't have any mushrooms and my daughter doesn't like them, I substituted some frozen peas and sweet corn. The only difficulty I seem to have is with the topping - it tends not to be beautiful and cooked on top but a a bit soggy underneath. Next time I'm going to cook it on a baking sheet and just lay it on top of the pie before serving it. Other than that it's a winner!

—nc

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Nutrition

Calories
301 kcal
15%

Carbohydrates
39.6 g
13%

Cholesterol
18 mg
6%

Fat
13.6 g
21%

Fiber
2.6 g
10%

Protein
6.2 g
12%

Sodium
869 mg
35%

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

Nutritional Information

Vegetable Pot Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 301
Calories from Fat: 122

% Daily Value *
Total Fat 13.6g 21 %
Saturated Fat 5.9g 29 %
Cholesterol 18mg 6 %
Sodium 869mg 35 %
** Potassium 307mg 9 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 2.6g 10 %
Protein 6.2g 12 %
Sugars 5.7g
Vitamin A 118 %
Vitamin C 7 %
Calcium 17 %
Iron 25 %
** Thiamin 10 %
** Niacin 30 %
** Vitamin B6 7 %
** Magnesium 5 %
** Folate 16 %

* 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.