Vegetable Pot Pie Good Recipes

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Vegetable Pot Pie

"Delicious and warm."

Ingredients :

three parsnips, peeled and cut into 1/2 inch pieces
3 carrots, peeled and reduce into half of inch pieces
1 candy potato, peeled and cut into 1/2 inch pieces
3 tablespoons butter
2 cups sliced mushrooms
1 cup chopped leeks
3 tablespoons all-reason flour
2 cups vegetable broth
1/8 teaspoon dried thyme
salt and floor black pepper to flavor
1/4 teaspoon hot pepper sauce
2 1/four cups biscuit baking mix
three/four cup milk

Instructions :

Prep : 20M	Cook : 6M	Ready in : 55M

Preheat an oven to four hundred levels F (2 hundred tiers C).
Place the parsnips, carrots, and sweet potato right into a massive pot and cover with salted water. Bring to a boil over high warmness, then lessen warmth to medium-low, cowl, and simmer till soft, approximately 10 mins. Drain and permit to steam dry for a minute or .
Melt butter in a big skillet over medium warmness. Cook and stir mushrooms and leeks till smooth, approximately 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like and mild golden brown, about five mins. Gradually whisk the vegetable broth into the flour aggregate. Stir in thyme, salt, pepper, and hot pepper sauce, then add the drained greens. Spoon vegetable combination into a 10 inch deep dish pie pan.
To prepare biscuit topping, integrate biscuit mix with milk in a bowl. Drop heaping tablespoons of batter onto vegetable filling. Do no longer cowl filling completely with batter. Bake pot pie in the preheated over until topping is golden brown, 18 to 20 minutes.

Notes :

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