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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Biscuit-topped Vegetable Pot Pies

A medley of veggies are crowned with a savory Parmesan biscruit topping in these individual Biscuit-topped Vegetable Pot Pies that will appease everyone in your family.

Coastal Living NOVEMBER 2013

  • Yield: Makes 4 servings
  • Cook time:45 Minutes
  • Prep time:25 Minutes


  • 2 tablespoons butter
  • 8 ounces crimini mushrooms, sliced
  • 2 leeks, halved lengthwise and sliced
  • 1 garlic clove, minced
  • 3 cups vegetable broth
  • 8 ounces red potatoes, chopped
  • 2 carrots, chopped
  • 1 large parsnip, peeled and chopped
  • 1 turnip, peeled and chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup heavy whipping cream
  • 3 tablespoons all-purpose flour
  • 1 (8-ounce) bunch fresh spinach, tough stems removed, or 1 (5- to 6-ounce) package baby spinach
  • 1 tablespoon fresh lemon juice
  • Parmesan Biscuit Topping


1. 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.

2. 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.

3. 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.

4. 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.


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Biscuit-topped Vegetable Pot Pies recipe