Vegetable Pot Pie

Isabella Riche 0

"Delicious and warm."


55 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
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  1. 12 Ratings


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 f...

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 an...

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...

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

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!

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...

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 ...

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 wi...

I modified this heavily but I loved the result. Instead of the parsnips I used about 3/4c of green lentils prepared separately with vegetable broth and the amount of hot sauce from the recipe + ...