This is a fall favorite among our quick dinner ideas, and it gets you feeling festive with a hearty, home-cooked meal. Parsnips, carrots, potatoes, and kale are the vegetable base for these pot pies, while bay leaves give the perfect flavor to complement them. An easy top crust of biscuit dough gets these pies in the oven quickly so a delicious, hot meal is on the table within the hour. Smart Recipes, Vegetarian Recipes, Vegetables Recipes, Recipes Vegetables Vegetarian Fall Pot Pie Fall Pot Pie Recipe | PT1H Serves 4 Ingredients: 2 Tablespoons Extra-Virgin Olive Oil 0.75 Cup Onion 2 Cloves Garlic 0.25 Teaspoon Salt And Freshly Ground Black Pepper 0.25 Cup All-Purpose Flour 2 Cups Vegetable Stock 0.25 Cup Milk 1 Medium Parsnip 1 Medium Carrots 1 Large Potato 2 Fresh Bay Leaves 1 Can Biscuit Dough 1 Cup Kale Preheat oven to 425 degrees. Grease 6 ramekins lightly with cooking spray and set aside. In a large saucepan, heat olive oil over medium heat and sauté onion and garlic with a pinch of salt & pepper, 7-9 minutes. Whisk in flour and then gradually add in broth. Add milk, parsnips, carrots, potatoes and bay leaves and stir to combine. Cook for about 10 minutes over medium-low heat until the mixture thickens. If it still seems to be thin and runny then scoop out half a cup of broth in a small bowl, add 2 tablespoons of flour to the broth. Then stir back the broth/flour mixture, whisk and simmer on low until thickened. Meanwhile, prepare the biscuits according the package instructions. Add kale to the thickened sauce and simmer for 3 minutes. Adjust seasoning as needed. Divide mixture between greased ramekins and discard the bay leaves. Top with the biscuit dough and brush top lightly with melted butter. Bake for about 15-18 minutes or until golden brown and delicious, allow to cool for a few minutes before serving.

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