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.
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.
Links: Biscuit recipe adapted from The Faux Martha.
Nutrition: see the information.