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garden veggie pot pie.

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

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.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 20 Min

Ingredients For garden veggie pot pie.

  • 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 Tbsp
    butter.
  • 2 c
    sliced fresh mushrooms.
  • 1 c
    chopped leeks
  • 3 Tbsp
    flour
  • 2 c
    veggie or beef broth
  • 1/8 tsp
    dried thyme
  • salt & pepper to taste.
  • 1/4 tsp
    hot pepper sauce
  • 2-1/4 c
    bisquick healthy heart biscuit mix
  • 3/4 c
    fat-free milk

How To Make garden veggie pot pie.

  • 1
    Heat 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.
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