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Root Vegetable Pot Pie Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook50 m
  • Ready In1 h 20 m
  • 1Combine 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.
  • 2Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • 3Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.
  • 4Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 346 cals
  • 3 large carrots, chopped
  • 1 small onion, chopped
  • 3 red potatoes, chopped
  • 3 parsnips, chopped
  • 2 small turnips, chopped
  • 3 celery ribs, chopped
  • 1/2 cup lentils
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 3 cups water, or as needed
  • 1 teaspoon salt
  • 12 biscuits
  • 1/2 cup grated Colby Jack cheese (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    346
    17%
  • Fat:
    11.8
    18%
  • Carbs:
    51
    16%
  • Protein:
    10.4
    21%
  • Cholesterol:
    9
    3%

Based on a 2,000 calorie diet

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