Biscuit Vegetable Pot Pie Casserole Recipe
This Biscuit Vegetable Pot Pie Casserole is a comforting and hearty vegetarian dish featuring a medley of mixed vegetables cooked in a creamy, flavorful sauce, topped with homemade fluffy biscuits. Perfect for a cozy family meal, this recipe combines a rich vegetable filling with a tender biscuit crust, baked to golden perfection for a satisfying pot pie experience without the fuss of traditional pie crust.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Biscuit Topping
- 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 flour, baking powder, and salt in a large bowl or food processor. Add cold butter and cut in with a pastry cutter or pulse until coarse crumbs form. Add 1 cup milk and stir or pulse until the dough comes together. Adjust consistency by adding more milk or flour if needed. Shape dough into 8 or 9 one-inch thick discs on a floured surface. Place biscuits on a lined plate or pan, cover, and refrigerate until ready to use.
- Prepare the Filling: Melt butter in a large skillet or oven-safe pan over medium heat. Add onion, carrots, celery, mushrooms, and garlic, cooking for 5 minutes to soften vegetables and release liquid. Stir in flour, salt, pepper, and thyme until flour absorbs liquid. Gradually add vegetable broth and milk, simmering for 7-9 minutes until thickened to a soup-like consistency. Stir in mixed vegetables and parsley. Remove from heat and let cool for 5 minutes. Taste and adjust seasoning.
- Preheat Oven: While filling cools, preheat oven to 400°F (204°C).
- Assemble the Pot Pie: Pour vegetable filling into a greased 2.5- or 3-quart baking dish or a 9-inch deep pie dish. Arrange the chilled biscuits on top, squeezing them gently to fit. Brush biscuits with the remaining 2 tablespoons of milk.
- Bake the Casserole: Bake at 400°F for 25 minutes. Then increase the oven temperature to 425°F (218°C) and bake for an additional 5-6 minutes until the biscuits are golden brown on top.
- Cool and Serve: Remove casserole 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
- Use a mix of frozen peas, broccoli, and cauliflower for the mixed vegetables, but fresh can be used as well.
- Biscuit dough may be sticky—keep hands floured while shaping.
- For crisper biscuit tops, brush with extra milk before baking.
- Adjust seasoning to taste after filling is cooked and before assembling.
- Leftovers can be refrigerated for up to 5 days and reheated thoroughly before serving.
