Savory Veggie Pot Pie

Ingredients

• 3 parsnips, peeled and cut into 1/2 inch pieces
• 3 carrots, peeled and cut into 1/2 inch pieces
• 1 sweet potato, peeled and cut into 1/2 inch pieces
• 3 tablespoons butter
• 2 cups sliced mushrooms
• 1 cup chopped leeks
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• salt and ground black pepper to taste
• ¼ teaspoon hot pepper sauce
• 2 ¼ cups biscuit baking mix
• ¾ cup milk

Step 1

Gently heat your oven to 400°F (200°C). While it’s warming up, put the parsnips, carrots, and sweet potato in a big pot and cover them with salted water. Bring everything to a boil, then turn the heat down to medium-low, cover the pot, and let the veggies simmer until they’re nice and tender—about 10 minutes. Drain them well and let them sit for a minute to steam dry.

Step 2

Melt some butter in a large skillet over medium heat. Add the mushrooms and leeks, stirring occasionally, until they’re soft and cooked through, which should take around 5 minutes. Sprinkle in the flour and stir it around until it turns into a thick paste and gets a light golden color—this usually takes about 5 minutes. Slowly whisk in the vegetable broth, then stir in the thyme, salt, pepper, and a splash of hot sauce if you like a little kick. Toss in the cooked veggies and mix everything together.

Step 3

Pour the veggie mixture into a 10-inch deep-dish pie pan. For the topping, mix the biscuit mix with milk in a bowl until you have a thick batter. Drop generous spoonfuls of the batter over the filling, but don’t worry about covering it completely. Pop the pot pie into the oven and bake until the topping is golden and bubbly, about 18 to 20 minutes. Let it cool slightly before digging in!