Biscuit-Topped Vegetable Pot Pies

• 2 tablespoons butter
• 8 ounces crimini mushrooms, sliced
• 2 leeks, halved lengthwise and sliced
• 1 garlic clove, minced
• 3 cups vegetable broth
• 8 ounces red potatoes, chopped
• 2 carrots, chopped
• 1 large parsnip, peeled and chopped
• 1 turnip, peeled and chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup heavy whipping cream
• 3 tablespoons all-purpose flour
• 1 (8-ounce) bunch fresh spinach, tough stems removed, or 1 (5- to 6-ounce) package baby spinach
• 1 tablespoon fresh lemon juice

1. Place an oven rack two-thirds up from bottom of oven. Preheat oven to 400u0b0. Lightly grease 4 (2-cup) ramekins, or 8 (1-cup) ramekins or ovenproof soup bowls. Set aside.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms, leeks, and garlic; cook, stirring often, 8 minutes or until mushrooms are lightly browned and all liquid has evaporated. Add broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
3. Whisk together cream and flour in a small bowl. Add to skillet and cook, stirring constantly, 3 minutes or until slightly thickened. Add spinach, and cook 1 minute or until spinach wilts. Remove skillet from heat, and stir in lemon juice. Ladle mixture evenly into prepared ramekins.
4. Drop Parmesan Biscuit Topping (about 1/2 cup) evenly onto each pot pie. Place ramekins on a baking sheet, and bake 20 minutes or until browned.

butter, crimini mushrooms, leeks, garlic, vegetable broth, red potatoes, carrots, parsnip, salt, freshly ground black pepper, heavy whipping cream, allpurpose, fresh spinach, lemon juice

Taken from www.myrecipes.com/recipe/vegetable-pot-pies (may not work)