Description

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.

Ingredients

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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)

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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.