Root Vegetable Pot Pie

Root Vegetable Pot Pie

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Recipe by  caitlinleah

“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!”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  3. Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.
  4. Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.

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Reviews (5)

Rate This Recipe


i can't believe after 4 years my recipe was finally approved! it's still so delicious.



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 would add more garlic, but it was great as is.



Delicious and filling! Love it!

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Amount Per Serving (8 total)

  • Calories
  • 346 cal
  • 17%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 51 g
  • 16%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 958 mg
  • 38%

Based on a 2,000 calorie diet



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Easy Vegetable Pot Pie


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Chicken Pot Pie with Cheddar Crust