Root Vegetable Pot Pie4 Reviews
- Prep: 30 min
- Cook: 50 min
- Ready In: 1 hr 20 min
“This melange from underground veggies is a great way to use up those leftover biscuits from brunch before they turn into hockey pucks. But if you don't have leftover biscuits, it works well to use biscuits from a can or quickly whip up your favorite family recipe!” - by caitlinleah
Original recipe yields 8 servings
- Combine carrots, onion, red potatoes, parsnips, turnips, celery, lentils, garlic, oregano, rosemary, and thyme in a large pot. Cover with water and bring to a boil. Lower heat and simmer, stirring occasionally, until vegetables and lentils are tender, about 30 minutes. Add more water if needed.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.
- Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.
Amount Per Serving (8 total)
- 346 cal
- 11.8 g
- 51 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"i can't believe after 4 years my recipe was finally approved! it's still so delicious...." See more"
"Delicious! I love root veggies so this was perfect for me. I did make everything in one pot (a martha stewart cast iron pot-the best!), so it was easy to go from the stove to the oven. Next time I wou..." See moreld add more garlic, but it was great as is."
Easy Vegetable Pot Pie
Chicken Pot Pie with Cheddar Crust
Just swipe to see more like this.