Root Vegetable Pot Pie


Topped with frozen biscuits, this hearty vegetable pot pie is perfect for busy weeknights.

Root Vegetable Pot Pie
Serves: 6 Servings
  • 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
  1. Preheat oven to 375°.
  2. 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.
  3. Bake until biscuits are golden brown, about 28 minutes. Serve immediately. Garnish with sage and pepper, if desired.
*We used Mary B’s Frozen Buttermilk Biscuits.



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