Description
This Biscuit Vegetable Pot Pie Casserole is a comforting, hearty dish featuring a creamy vegetable filling topped with flaky homemade biscuits. Perfect for a cozy family dinner, it combines tender vegetables simmered in a savory sauce with a golden biscuit crust baked to perfection in the oven.
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 together the flour, baking powder, and salt in a large bowl or food processor. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or pulse in the processor until coarse crumbs form. Stir in 1 cup (240ml) of the milk until dough comes together but remains shaggy and a bit wet. Adjust consistency with more milk or flour as needed. Using floured hands, shape the dough into 8 or 9 discs about 1-inch thick. Place on a lined plate or pan, cover tightly, and refrigerate until ready to bake (or up to 2 days).
- Make the filling: Melt butter in a large skillet or oven-safe pan over medium heat. Add onion, carrots, celery, mushrooms, and garlic; cook for about 5 minutes until softened and liquid is released. Stir in flour, salt, pepper, and thyme and cook until flour absorbs all moisture. Gradually add vegetable broth and 1/2 cup milk, stirring continuously. Simmer for 7–9 minutes until thickened to a soup-like consistency. Stir in mixed vegetables and parsley, then remove from heat and taste for seasoning. Let cool for 5 minutes.
- Preheat oven: While filling cools, preheat oven to 400°F (204°C).
- Assemble casserole: Grease a 2.5- or 3-quart baking dish or a 9-inch pie dish (2 inches deep). Pour the filling into the dish. Arrange the chilled biscuit discs tightly on top of the filling. Brush the biscuit tops with the remaining 2 Tablespoons (30ml) milk.
- Bake: Bake the assembled pot pie for 25 minutes at 400°F (204°C). Then increase oven temperature to 425°F (218°C) and bake for an additional 5–6 minutes until the biscuits are golden brown.
- Cool and serve: Remove from the oven and let cool for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat as desired.
Notes
- Biscuit topping can be made up to 2 days ahead or frozen for up to 3 months. Thaw before baking.
- Filling can be prepared a day in advance and chilled; bring to room temperature before assembling and baking.
- Adding flavor to biscuits is optional: fresh thyme, parsley, garlic, or shredded cheese enhance the topping.
- Vegetable variations are flexible—use more carrots or onions, omit mushrooms, or add potatoes when adding broth.
- Use whole milk for best creaminess; oat milk or almond milk are alternatives but may affect flavor.
- You can substitute cornstarch for flour as a thickener.
- Choose vegetable or chicken broth based on preference and saltiness; adjust salt accordingly.
- Canned biscuits can replace homemade in a pinch; place on filling immediately before baking.
- Frozen vegetables do not need thawing before adding to filling.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
