*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.
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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!
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.
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.
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!
Rating: 3 stars
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.
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!
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!