Vegetable Pot Pie So Tasty

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Vegetable Pot Pie

"Delicious and heat."

Ingredients :

three parsnips, peeled and reduce into 1/2 inch pieces
3 carrots, peeled and cut into half inch pieces
1 sweet potato, peeled and cut into half inch portions
three tablespoons butter
2 cups sliced mushrooms
1 cup chopped leeks
three tablespoons all-motive flour
2 cups vegetable broth
1/8 teaspoon dried thyme
salt and floor black pepper to taste
1/four teaspoon warm pepper sauce
2 1/four cups biscuit baking blend
three/4 cup milk

Instructions :

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

Preheat an oven to four hundred levels F (2 hundred ranges C).
Place the parsnips, carrots, and candy potato into a large pot and cowl with salted water. Bring to a boil over high warmness, then lessen heat to medium-low, cover, and simmer till soft, about 10 minutes. Drain and allow to steam dry for a minute or two.
Melt butter in a huge skillet over medium warmth. Cook and stir mushrooms and leeks until soft, approximately five mins. Whisk within the flour, and stir until the combination turns into paste-like and light golden brown, about five mins. Gradually whisk the vegetable broth into the flour aggregate. Stir in thyme, salt, pepper, and hot pepper sauce, then upload the drained veggies. Spoon vegetable combination into a 10 inch deep dish pie pan.
To prepare biscuit topping, integrate biscuit blend with milk in a bowl. Drop heaping tablespoons of batter onto vegetable filling. Do now not cover filling absolutely with batter. Bake pot pie in the preheated over until topping is golden brown, 18 to 20 minutes.

Notes :

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