Description
This Biscuit Vegetable Pot Pie Casserole is a comforting and hearty dish featuring a savory vegetable filling topped with fluffy homemade biscuits. Perfect for a cozy family meal, it combines tender mixed veggies in a creamy thyme-infused sauce with a golden, flaky biscuit crust baked to perfection.
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 the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough later), and stir or pulse until dough comes together. The dough will be shaggy and a little wet. Adjust moisture by adding a tablespoon of milk if too dry or a tablespoon of flour if too wet. Shape dough into 8 or 9 discs about 1 inch thick with floured hands. Place biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to bake, or for up to 2 days.
- Make the filling: Melt butter in a large skillet or oven-safe skillet over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for about 5 minutes until vegetables soften and release liquid. Stir in flour, salt, pepper, and thyme until the flour absorbs the liquid. Slowly add vegetable broth and 1/2 cup milk, stirring to combine. Simmer for 7 to 9 minutes until thickened to a thick soup-like consistency. Stir in mixed vegetables and parsley. Remove from heat and taste; adjust seasoning if needed. Let filling cool for 5 minutes.
- Preheat oven: While filling is cooling, preheat oven to 400°F (204°C).
- Assemble the pot pie: Pour the filling into a greased 2.5- or 3-quart baking dish, or a 9-inch pie dish that is 2 inches deep. Arrange the chilled biscuits on top, pressing them gently to fit evenly. Brush the tops of the biscuits with the remaining 2 Tablespoons (30ml) of milk.
- Bake: Bake in the preheated oven for 25 minutes. Then increase oven temperature to 425°F (218°C) and bake for an additional 5 to 6 minutes until the biscuit tops are golden brown.
- Rest and serve: Remove from oven and let cool for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat as desired.
Notes
- You can use frozen or fresh mixed vegetables such as peas, broccoli, and cauliflower for the filling.
- Adjust biscuit size to fit the baking dish used; the dough is sticky so keep hands floured.
- Biscuits can be refrigerated up to 2 days before baking.
- Leftovers keep well refrigerated for up to 5 days.
- Feel free to add additional herbs such as rosemary or sage to the filling for extra flavor.
Nutrition
- Serving Size: 1 piece (1/8 of casserole)
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg
