garden veggie pot pie.
(1 RATING)
A great way to use some of your garden veggies. You can use ready made pie crusts instead of the bisquick mix, but it's quicker w/ the mix.
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prep time
20 Min
cook time
20 Min
method
---
yield
6 serving(s)
Ingredients
- 3 - parsnips, peeled, cut into 1/2"-pieces.
- 3 - carrots, peeled, cut into 1/2"-pieces
- 1 - sweet potato, peeled, cut into 1/2"-pieces.
- 3 tablespoons butter.
- 2 cups sliced fresh mushrooms.
- 1 cup chopped leeks
- 3 tablespoons flour
- 2 cups veggie or beef broth
- 1/8 teaspoon dried thyme
- - salt & pepper to taste.
- 1/4 teaspoon hot pepper sauce
- 2-1/4 cup bisquick healthy heart biscuit mix
- 3/4 cup fat-free milk
How To Make garden veggie pot pie.
-
Step 1Heat oven to 400. Set a 10"-deep dish pie pan on a baking sheet. Bring parsnips, carrots and sweet potato to a boil in lg pot over high heat. Reduce heat to medium-low. Cover, simmer for 10 min, drain, cool. Melt butter in lg skillet over medium heat. Add mushrooms and leeks, cook until tender. Whisk in flour until mix thickens slightly. Gradually whisk in broth, thyme, salt, pepper and hot sauce. Add veggies to mix. Spoon mix into pie pan. In bowl, combine biscuit mix and milk, mix well. Drop by heaping tbsp of batter over pie filling. Bake until top is browned, about 20 min.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Pies
Category:
Savory Pies
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#pot
Keyword:
#veggie
Keyword:
#Graden
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