Vegetable Pot Pie

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 parsnips, peeled and cut into 1/2 inch pieces
• 3 carrots, peeled and cut into 1/2 inch pieces
• 1 sweet potato, peeled and cut into 1/2 inch pieces
• 3 tablespoons butter
• 2 cups sliced mushrooms
• 1 cup chopped leeks
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/8 teaspoon dried thyme
• salt and ground black pepper to taste
• 1/4 teaspoon hot pepper sauce
• 2 1/4 cups biscuit baking mix
• 3/4 cup milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C).

2. Melt the butter in a large pot over medium heat. Add the leeks and mushrooms and cook about 5 minutes, stirring, until softened.

3. Add the parsnips, carrots and sweet potato and cook 3 minutes, stirring. Sprinkle in the flour and dried thyme and stir for 1 minute.

4. Slowly stir in the vegetable broth. Bring to a simmer and cook about 10 minutes, until the vegetables are tender and the sauce thickens. Season with salt, black pepper and hot pepper sauce, then transfer to a 2-quart baking dish.

5. Stir the biscuit baking mix and milk together until a soft dough forms. Drop spoonfuls over the hot filling and spread lightly.

6. Bake 15 to 20 minutes, until the topping is golden brown and the filling is bubbling. Let stand 5 minutes before serving.