vegetable pot pie

Ingredients

• Servings: 6
• 3 parsnips, peeled and cut into 1/2 inch pieces
• 3 carrots, peeled and cut into 1/2 inch pieces
• 1 sweet potato, peeled and cut into 1/2 inch pieces
• 3 tablespoons butter
• 2 cups sliced mushrooms
• 1 cup chopped leeks
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/8 teaspoon dried thyme
• salt and ground black pepper to taste
• 1/4 teaspoon hot pepper sauce
• 2 1/4 cups biscuit baking mix
• 3/4 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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 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.