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Biscuit & Vegetable Pot Pie (Casserole) Recipe

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4.1 from 62 reviews

This hearty Biscuit & Vegetable Pot Pie is a comforting casserole-style dish featuring a flavorful vegetable filling topped with homemade, flaky biscuits made from just five simple ingredients. The filling is a savory medley of mushrooms, carrots, celery, onions, and mixed vegetables simmered in a creamy herb-infused sauce, perfect for a cozy family meal.

Ingredients

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

  1. Prepare Biscuit Topping: In a large bowl or food processor, whisk together the flour, baking powder, and salt. Add the cold cubed butter and cut or pulse into the dry ingredients until coarse crumbs form. Gradually add 1 cup (240ml) milk and stir/pulse until the dough just comes together. If too dry, fold in more milk; if too wet, add more flour. With floured hands, shape dough into 8 or 9 discs about 1-inch thick. Place on a lined plate or pan, cover, and refrigerate until needed or for up to 2 days.
  2. Make the Filling: Melt the butter in a large oven-safe skillet or pot over medium heat. Add onion, carrots, celery, mushrooms, and garlic; cook, stirring occasionally, for about 5 minutes until softened. Stir in flour, salt, pepper, and thyme until flour has absorbed the liquid. Gradually whisk in vegetable broth and 1/2 cup milk. Simmer for 7-9 minutes until thickened to a soup-like consistency. Stir in mixed vegetables and parsley, then remove from heat and let cool for 5 minutes. Adjust seasoning as needed.
  3. Preheat the Oven: While filling cools, preheat the oven to 400°F (204°C).
  4. Assemble Casserole: Grease a 2.5- or 3-quart baking dish or a 9-inch deep pie dish. Pour the filling into the dish. Arrange the chilled biscuit discs on top, fitting them close together. Brush biscuit tops with the remaining 2 Tablespoons (30ml) of milk.
  5. Bake the Pot Pie: 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 the biscuit tops are golden brown.
  6. Cool and Serve: Remove from oven and 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 prepared up to 2 days ahead or frozen for 3 months; thaw before assembling and baking.
  • Filling can be made 1 day ahead and stored refrigerated; bring to room temperature before baking.
  • Mix fresh or frozen vegetables as preferred; avoid thawing frozen vegetables before adding.
  • Optional biscuit additions: 2 tsp fresh thyme, 1 tbsp parsley, 1 garlic clove, or 1 cup shredded cheese for extra flavor.
  • Flour can be substituted with 2 tbsp cornstarch to thicken the filling.
  • Vegetable broth saltiness varies; adjust salt accordingly after cooking.
  • Whole milk is recommended for best creaminess; oat milk or almond milk can be used as nondairy alternatives.
  • Potatoes or sweet potatoes can be added to the filling by replacing some vegetables.
  • Canned biscuits can substitute homemade biscuits if preferred; add just before baking.
  • Use oven-safe skillet or transfer filling to baking dish before topping with biscuits.

Find it online: https://flavorspath.com/biscuit-and-vegetable-pot-pie-casserole-recipe/