Root Vegetable Pot Pie
The ultimate vegetarian comfort food, this root vegetable pot pie uses root vegetables as the base in a creamy sauce and topped with homemade whole wheat biscuits.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
Ingredients
Scale
Biscuits
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter (cold)
- 2 tablespoons heavy cream
- 3 tablespoons yogurt
Pot Pie Filling
- 1 tablespoon olive oil
- 1 large leek (diced)
- 2 cloves garlic
- 1 cup diced rutabaga (about 1/2 inch dice)
- 1 cup diced potato (about 1/2 inch dice)
- 1/2 cup diced carrots (about 1/2 inch dice)
- 1 cup diced parsnips (about 1/2 inch dice)
- 1 cup low-sodium vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3 tablespoons flour
- 2 cups whole milk
- 1 cup white beans (drained and rinsed if using canned)
- Parsley (for topping)
Instructions
- In a medium bowl, combine whole wheat flour, baking powder and salt. Add in butter and work into flour mixture until dough resembles a coarse meal. Pour in heavy cream and yogurt. Stir until just combined and keep in the refrigerator until ready to use.
- Preheat oven to 375°F.
- In a dutch oven, heat olive oil over medium heat. Add in leeks and sauté until tender and fragrant, about 5 minutes. Add garlic, rutabaga, potato, carrots, parsnips and herbs. Pour in vegetable broth, stir, and bring to a medium boil.
- As vegetables are cooking, combine milk and flour in a jar with lid. Shake until well combined.
- Pour milk into dutch oven and stir to combine, cooking another 5 to 10 minutes until sauce has thickened. Stir in the white beans.
- Using a large spoon (about 3 tablespoons), portion out dough, slightly flatten and drop into dutch oven.
- Transfer into oven and bake for 25 to 30 minutes until biscuits are browning. Finish with a sprinkle of parsley and serve.
Notes
Tips & Tricks: Cover your dutch oven to bring the broth to a boil more quickly. This will also help preserve the crispness of the root vegetables.
Smaller diced vegetables will cook more quickly while larger chopped vegetables will retain more crispness. Depending on your preference, you can adjust the size of the vegetables and the cook time on the stove.
Stock up: get the pantry ingredients you will need: navy beans, rutabaga, carrots
Links: Biscuit recipe adapted from The Faux Martha.
Nutrition: see the information.
Nutrition
- Calories: 427
- Sugar: 12.4
- Sodium: 335.1
- Fat: 17.2
- Carbohydrates: 57.8
- Fiber: 9.3
- Protein: 14
- Cholesterol: 39.1
Find it online: https://naturallyella.com/root-vegetable-pot-pie/