I originally made this recipe in 2013 and it has been the Thanksgiving dinner of choice in my family ever since! I decided to do an updated encore presentation of this Root Vegetable Pot Pie with Biscuit Topping. This year, I chose to do these individual serving bowls (be sure yours are oven-safe!) as opposed to one large pot pie like I have in years past. I actually preferred it. Everyone gets four small biscuits and a bowl full of flavor!
Since this recipe is all veggies, it’s really important to get the MOST flavorful broth you can find. The darker it is in color, the more likely you are to have a really flavorful broth. For me, that brand is this IMAGINE Vegetable Broth. I know I usually tell you to get low-sodium, but in this case…you really need it. It’s my current favorite and believe me, once you start comparing brands, you’ll see some are just like water.
The carrots, celery, parsnips and potatoes are all chopped roughly the same size to promote even cooking. In a large stock pot, heat the broth to boiling and add your veggies, cooking until tender on a simmer. This should take about 10-12 minutes. You can add your peas at this point. I use frozen.
Next come the mushrooms. I know it looks like a lot of mushrooms, but they cook down quite substantially. Cook until they just start to blend in with the rest of the veggies.
Once everything is tender, I strain the broth into one large bowl, reserving the veggies in another large bowl.
Now, in the same stock pot, I melt vegan margarine and add my diced onions. Saute until tender and golden. Add flour, cooking for 2 minutes and then add about 1/2 of your broth. Add remaining broth and almond milk. Whisk until smooth and cook until thickened.
Add your reserved veggies back in.
Season with salt and pepper and add about 2 Tbl of freshly chopped parsley. Cover and keep warm.
Preheat your oven to 350 degrees.
Next comes the biscuit topping and I LOVE using this one Bisquick Baking Mix (it’s “accidentally” vegan). To that mix, I add almond milk and vegan cheddar cheese shreds. The cheese is optional. I use this little scoop to make the biscuits. Leave some space between as they will spread as you’ll see in the photo below.
Just look at that deliciousness! These are my favorite part 🙂
Allow the bowls to cool for a few minutes because they are bubbling hot! Serve with a sprig of fresh parsley and enjoy!
If you make this recipe for Root Vegetable Pot Pie, leave me a comment below and tell me what you thought 🙂
- Non-Stick Cooking Spray
- 3 C Vegetable Stock
- 1 Large Parsnip chopped
- 4 Large Carrots chopped
- 2 Medium Potatoes chopped
- 2 Large Stalks of Celery chopped
- 2 C Mushrooms
- 1/2 C Frozen Peas
- 1 C Onion, large chopped
- 1/8 C Vegan Margarine such as Earth Balance
- 1/4 C All-Purpose Flour
- 1/8 C Almond Milk
- 2 Tbl Fresh Italian Parsley chopped
- 1-1/8 C Bisquick Baking Mix It's Vegan! (link in post)
- 1/3 C Almond Milk
- 1/2 C Vegan Cheddar Cheese Shredded
In a large dutch oven, heat 3 cups of vegetable broth to boiling. Chop all of the vegetables the same size, about 1/2".
Add the parsnips, carrots, celery and potatoes. Return to boiling and then reduce heat to simmer for about 10-12 minutes or until vegetables are tender.
Then add in the mushrooms and peas. Cook for 2-3 minutes.
Drain and reserve vegetables and broth separately.
In the same dutch oven, heat the butter over medium heat and add the onions. Cook until tender and golden brown. Add the flour and cook for 2 minutes.
Gradually whisk in 2 1/4 C of the reserved vegetable stock and the almond milk, whisking frequently. Cook for about 10 minutes or until reduced by about 1 Cup.
Add the reserved vegetables and parsley. Cover and keep warm.
In the meantime, preheat the oven to 400 degrees.
Mix together the Bisquick, milk and shredded cheese.
In a baking dish prepared with non-stick cooking spray, add the hot vegetable mixture and drop the biscuits in 1" mounds on top.
Bake, uncovered, for 25-30 minutes or until filling is bubbling, biscuits are completely cooked through and browned on top.
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