A veggie pot pie is like coming home to pure comfort, but maybe you’re not so into rolling out dough on a Tuesday night. Premade buttery biscuits are easier to drop right on top.
Allergen Note: Contains wheat.
Preheat the oven to 375°F. Dice the trumpet mushrooms. Chop 2 or 3 cloves of garlic. Pick a handful of parsley leaves, toss the stems, and chop the leaves. Roughly chop the sweet potatoes.
In a wide ovenproof sauté pan over medium heat, melt 2 tablespoons butter. Add the mirepoix, season with salt, and sauté until softened, about 5 minutes. Add the sweet potatoes and sauté until starting to brown, 3 minutes. Add the garlic and stir until fragrant, 1 minute. Transfer the vegetables to a plate and set aside.
Return the pan to medium-high heat and add 1 tablespoon butter. Add the diced mushrooms, season with salt and pepper, and sauté until browned, 5 to 8 minutes. Remove from the heat.
Return the vegetables to the pan, add the gravy, ½ cup white wine, stock, or water, and stir to combine, scraping up any browned bits from the bottom of the pan. Season to taste with salt and pepper.
Remove the biscuits from the packaging and arrange the rounds on top of the mixture, spacing them a couple of inches apart. Transfer the pan to the oven and bake until the biscuits are golden and the filling is bubbling around the edges, 20 to 25 minutes.
Let the mushroom pot pie rest for a few minutes. Scoop the mushrooms and biscuits into bowls, sprinkle with the chopped parsley, grind with pepper, and serve warm.