Delicious and warm.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C).

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  • 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.

Nutrition Facts

300.8 calories; 6.2 g protein; 39.6 g carbohydrates; 17.7 mg cholesterol; 804 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2009
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! Read More
(12)

Most helpful critical review

Rating: 2 stars
08/07/2009
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. Read More
(6)
18 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/10/2009
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! Read More
(12)
Rating: 5 stars
12/11/2009
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. Read More
(8)
Rating: 2 stars
08/07/2009
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. Read More
(6)
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Rating: 5 stars
01/19/2010
Excellent! Use Cheddar Buttermilk Biscuits by Kimberly Nuttall with or without the cheese. Read More
(4)
Rating: 4 stars
12/21/2009
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! Read More
(3)
Rating: 3 stars
07/19/2010
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. Read More
(3)
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Rating: 5 stars
08/24/2013
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 to be 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! Read More
(3)
Rating: 5 stars
02/25/2012
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! Read More
(3)
Rating: 5 stars
02/19/2018
For a meat lover this was a very delicious dinner. Used cheddar bay biscuit mix for the topping. Read More