Place an oven rack two-thirds up from bottom of oven. Preheat oven to 400°. Lightly grease 4 (2-cup) ramekins, or 8 (1-cup) ramekins or ovenproof soup bowls. Set aside.
Melt butter in a large skillet over medium-high heat. Add mushrooms, leeks, and garlic; cook, stirring often, 8 minutes or until mushrooms are lightly browned and all liquid has evaporated. Add broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
Whisk together cream and flour in a small bowl. Add to skillet and cook, stirring constantly, 3 minutes or until slightly thickened. Add spinach, and cook 1 minute or until spinach wilts. Remove skillet from heat, and stir in lemon juice. Ladle mixture evenly into prepared ramekins.
Drop Parmesan Biscuit Topping (about 1/2 cup) evenly onto each pot pie. Place ramekins on a baking sheet, and bake 20 minutes or until browned.
This recipe came together well & I appreciate that it's chalk-full of beautiful root vegetables. It's not a quick recipe, but I like the fact that you can make it ahead & either bake it off the next day or reheat it for a quick meal. My husband was over the moon & I think that's partly because I tend to do Cooking Light recipes and there is NOTHING light about this dish. I did swap in 1% milk in place of the 1 cup of heavy whip (really, why does this need heavy whip?) and it turned out great. There was enough butter in the vegetable base & the topping that it was still very decadent and I didn't feel badly about lightening up the sauce.
The mixture of vegetables in this pot pie come together with the most amazing flavor. I recommend this dish because it is so delicious. It was more time consuming than the recipe calls for so be sure and allot appropriately.
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