Topped with frozen biscuits, this hearty vegetable pot pie is perfect for busy weeknights.
Root Vegetable Pot Pie
Serves: 6 Servings
Ingredients
- 2 tablespoons unsalted butter
- ¾ cup coarsely chopped carrot
- ¾ cup coarsely chopped peeled turnip
- ¾ cup coarsely chopped peeled parsnip
- ¾ cup coarsely chopped peeled golden beet
- ½ cup chopped onion
- ½ cup chopped celery
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon chopped fresh sage
- 1¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup freshly grated Parmesan cheese
- 6 frozen biscuits*
- Garnish: fresh sage leaves, ground black pepper
Instructions
- Preheat oven to 375°.
- In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add carrot, turnip, parsnip, beet, onion, and celery; cook until vegetables are softened, about 5 minutes. Sprinkle flour onto vegetables; cook, stirring frequently, for 1 minute. Add milk, sage, salt, and pepper; bring to a simmer, stirring frequently. Stir in cheese. Remove from heat. Place biscuits on hot vegetable mixture.
- Bake until biscuits are golden brown, about 28 minutes. Serve immediately. Garnish with sage and pepper, if desired.
Notes
*We used Mary B’s Frozen Buttermilk Biscuits.
