Description
A comforting Biscuit Vegetable Pot Pie Casserole featuring a rich vegetable filling simmered in a creamy broth and topped with homemade fluffy biscuits baked to golden perfection. This hearty, vegetarian dish combines tender mixed vegetables with a buttery biscuit crust for a delicious, satisfying meal perfect for family dinners or cozy gatherings.
Ingredients
Scale
Biscuits
- 2 cups (250g) all-purpose flour (spooned & leveled), plus extra for hands
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- 1 cup + 2 Tablespoons (270ml) whole milk, divided
Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (130g) diced yellow onion (1/2 of a large onion)
- 1 cup (130g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 1 cup (120g) roughly chopped mushrooms
- 3–4 garlic cloves, minced
- 1/3 cup (42g) all-purpose flour (spooned & leveled)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 cups (480ml) vegetable broth
- 1/2 cup (120ml) whole milk
- 2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets)
- 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
Instructions
- Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing), and stir or pulse until dough comes together. Adjust with additional milk or flour if needed. With floured hands, shape dough into 8 or 9 one-inch-thick discs. Place on a lined plate or baking pan, cover tightly, and refrigerate until ready to use or for up to 2 days.
- Prepare the filling: Melt butter in a large skillet or oven-safe pan over medium heat. Add diced onion, carrots, celery, mushrooms, and minced garlic. Cook, stirring occasionally, for 5 minutes until vegetables soften and release liquid. Stir in flour, salt, pepper, and thyme until the flour absorbs all the liquid. Add vegetable broth and 1/2 cup (120ml) milk, then simmer for 7–9 minutes until mixture thickens into a soup-like consistency. Stir in mixed vegetables and parsley, then remove from heat. Adjust seasoning as desired and let cool for 5 minutes.
- Preheat the oven: While filling cools, preheat oven to 400°F (204°C).
- Assemble the casserole: Pour the filling into a greased 2.5- or 3-quart baking dish or a 9-inch deep pie dish. Arrange chilled biscuit discs tightly on top of the filling. Brush the biscuit tops with the remaining 2 Tablespoons (30ml) milk.
- Bake the pot pie: Bake at 400°F for 25 minutes. Then increase oven temperature to 425°F (218°C) and bake for an additional 5–6 minutes until biscuits are golden brown on top.
- Serve and store: Remove from oven and allow to cool for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat as desired.
Notes
- You can use any combination of mixed vegetables such as frozen peas, broccoli, cauliflower florets, or other preferred vegetables in the filling.
- Ensure the biscuit dough is slightly sticky but manageable with floured hands to achieve tender biscuits.
- The biscuit size and number may vary depending on the baking dish used; adjust accordingly to fit on top of the filling.
- For richer flavor, use fresh herbs when possible, but dried thyme and parsley work well too.
- Leftover pot pie can be reheated on the stovetop or in a microwave until warmed through.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 45mg
