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Veggie Pot Pie With Cheesy Topping

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Cozy up with this hearty mushroom and mixed-veggie pot pie, topped with Sister Schubert’s® Parker House Style Rolls and bubbly cheese.

main veggie pot pie
READY In

29 Minutes

PREP TIME

9 Minutes

COOK TIME

20 Minutes

SERVES

4

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Ingredients

Directions

cook the veggies
Step 1:

Preheat oven to 400°F. Melt butter in a saucepan over medium heat. When it foams, add onion, garlic, and carrot. Season with salt and pepper and sauté until vegetables just soften, about 2 to 3 minutes. Add mushrooms and potato. Season with salt and pepper, continuing to sauté until mushrooms have released all moisture, about 7 to 10 minutes.

simmer the veggies
Step 2:

Add frozen vegetables, parsley and thyme. Sprinkle flour over vegetables and stir to incorporate, about 3 minutes. Add broth to the pan and stir to dissolve any remaining flour. Slowly add milk while stirring. Bring to a boil. Reduce heat to a simmer and cook until it thickens slightly, about 5 minutes.

add the biscuits
Step 3:

Remove from heat. Taste and season with salt and pepper. Transfer to a 8- to 9-inch casserole dish. Place yeast rolls over top of pot-pie filling.

sprinkle with cheese
Step 4:

Sprinkle with cheese. Bake through until cheese is bubbly and melted. Serve immediately.

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