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 meal, this recipe combines a medley of vegetables in a savory sauce, baked under golden brown, buttery biscuits for a satisfying vegetarian entree.
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 or pulse until coarse crumbs form. Stir in 1 cup (240ml) of milk until the dough comes together but remains shaggy and a little wet. Adjust with extra milk or flour if needed. With floured hands, shape the dough into 8 or 9 one-inch thick discs. Place on a lined plate or pan, cover tightly, and refrigerate until ready to use or up to 2 days.
- Make the filling: Melt the butter in a large oven-safe skillet over medium heat. Add onion, carrots, celery, mushrooms, and garlic, cooking until vegetables soften and release liquid, about 5 minutes. Stir in flour, salt, pepper, and thyme until flour absorbs the liquid. Gradually stir in vegetable broth and milk, then simmer 7–9 minutes until thickened to a soup-like consistency. Stir in mixed vegetables and parsley, remove from heat, taste and adjust seasoning, then cool for 5 minutes.
- Preheat the oven: While the 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 biscuits on top, squeezing to fit. Brush biscuit tops with remaining 2 Tablespoons (30ml) milk.
- Bake the casserole: Bake for 25 minutes at 400°F. Then increase the oven temperature to 425°F (218°C), and bake for an additional 5–6 minutes until biscuits are golden brown on top.
- Cool and serve: 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 and reheat as desired.
Notes
- Make Ahead & Freezing: Biscuit dough can be made up to 2 days ahead or frozen for 3 months; thaw before baking. Filling can be made 1 day ahead and refrigerated or frozen for 3 months; thaw before baking. Assemble biscuits on filling just before baking to avoid sogginess.
- Flavor Variations: Add fresh thyme, parsley, minced garlic, or shredded cheese to biscuit dough for extra flavor.
- Vegetable Flexibility: Adjust vegetable amounts and types (e.g. skip mushrooms, add more carrots or onions), use frozen vegetables without thawing.
- Thickener Alternatives: Use 2 Tablespoons cornstarch instead of flour for thickening the filling.
- Broth Notes: Vegetable broth saltiness varies; taste and adjust salt accordingly. Chicken broth may be substituted if desired.
- Dairy Alternatives: Whole milk is preferred; oat milk or almond milk can be used but will affect creaminess.
- Adding Potatoes: You can add 1 cup peeled, chopped potato or sweet potato with the broth, reducing other vegetables to compensate.
- Canned Biscuit Option: Use canned biscuits prep as per instructions, adding them immediately before baking.
- Special Tools: Glass mixing bowl, whisk, pastry cutter or food processor, 2.5- or 3-quart baking dish or 9-inch pie dish, pastry brush.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 45mg
