Root Vegetable Pot Pie

This is a recipe I adopted and altered from Williams Sonoma's One Pot cookbook.  If you want to make my version of it, you will need:

2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1 sweet potato, peeled and cut into chunks
1 sweet yellow onion, peeled and cut into chunks
one tube of refrigerated, ready to bake biscuits
*for the sauce:
4 tablespoons butter
1/4 cup flour
1/2 cup white wine
2 and 1/2 half cup vegetable broth
1 tablespoon thyme leaves

This recipe was pretty easy to make.  Toss the vegetables in olive oil and roast until tender, about 30 minutes at 400 degrees. 

While the vegetables are roasting, make the sauce.  To make the sauce, melt the butter in a saucepan and whisk in the flour. Then add in the white wine and vegetable broth.  Bring to a boil and add in the thyme leaves.

Once the veggies are tender, pull them out of the oven, dump them into the casserole dish, and top with the sauce.  Mix the sauce and veggies and then top with the ready-made biscuits. 

Pop the casserole dish back into the oven, reducing the temperature to 350, and bake until the biscuits are brown.

The results were pretty good.  I really liked the biscuit topping, but I think next time I'll buy two tubes and really pack the biscuits in.  Overall, though, it was a really yummy supper.  One great thing is that any root vegetables can be substituted into the recipe.  I'm definitely going to be trying some more combinations!