Veggie-Filled Pot Pie

Ingredients 0/12

Step 1

Lightly heat your oven to 400°F (200°C). Toss the parsnips, carrots, and sweet potato into a big pot, cover them with salted water, and bring it all to a boil. Once boiling, lower the heat, cover the pot, and let the veggies simmer until they’re tender—about 10 minutes. Drain them well and let them sit for a couple of minutes so they dry out a bit.

Step 2

While the veggies are steaming off, melt some butter in a large skillet over medium heat. Add the mushrooms and leeks, cooking and stirring until everything is soft and fragrant, around 5 minutes. Sprinkle in the flour and keep stirring until it forms a paste and turns a light golden color—this should take about 5 minutes.

Step 3

Slowly whisk in the vegetable broth, making sure there aren’t any lumps. Stir in the thyme, a pinch of salt and pepper, and a dash of hot sauce if you like a little kick. Then fold in the cooked veggies. Pour this mixture into a 10-inch deep dish pie pan.

Step 4

For the topping, mix the biscuit mix with milk until it comes together. Drop spoonfuls of the batter over the veggie filling—don’t worry about covering it completely. Pop the pot pie into the oven and bake until the biscuit topping is golden and delicious, about 18 to 20 minutes. Let it cool slightly before serving and enjoy!