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.
We just made a half-recipe today, but used refrigerated tube biscuits for the topping. This is a very tasty and filling comfort-food pot pie! It can be easy to tinker with the blend of veg, but this mix was quite tasty.
We’ll definitely make this one again.
I made this and it was delicious! The leftovers were great too. Definitely saving to make again!
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.
