Root Vegetable Pot Pie Recipe

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Root Vegetable Pot Pie
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  1. Combine carrots, onion, red potatoes, parsnips, turnips, celery, lentils, garlic, oregano, rosemary, and thyme in a large pot. Cover with water and bring to a boil. Lower heat and simmer, stirring occasionally, until vegetables and lentils are tender, about 30 minutes. Add more water if needed.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  3. Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.
  4. Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 759.72 Kcal (3181 kJ)
Calories from fat 286.81 Kcal
% Daily Value*
Total Fat 31.87g 49%
Cholesterol 50.89mg 17%
Sodium 2589.81mg 108%
Potassium 986.14mg 21%
Total Carbs 92.01g 31%
Sugars 7.38g 30%
Dietary Fiber 8.96g 36%
Protein 29.43g 59%
Vitamin C 14.2mg 24%
Vitamin A 0.3mg 9%
Iron 5.4mg 30%
Calcium 403.7mg 40%
Amount Per 100 g
Calories 171.91 Kcal (720 kJ)
Calories from fat 64.9 Kcal
% Daily Value*
Total Fat 7.21g 49%
Cholesterol 11.52mg 17%
Sodium 586.01mg 108%
Potassium 223.14mg 21%
Total Carbs 20.82g 31%
Sugars 1.67g 30%
Dietary Fiber 2.03g 36%
Protein 6.66g 59%
Vitamin C 3.2mg 24%
Vitamin A 0.1mg 9%
Iron 1.2mg 30%
Calcium 91.3mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17
  • 20

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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