Biscuit Vegetable Pot Pie Casserole Recipe

If you’re craving comfort food that feels like a warm hug on a plate, you’ve got to try this Biscuit Vegetable Pot Pie Casserole Recipe. I absolutely love how the flaky, buttery biscuits perfectly top a creamy, veggie-loaded filling. When I first tried this dish, it quickly became a family favorite—not just because it’s delicious but also because it’s super satisfying and easy to make any night of the week. Keep reading, and I’ll walk you through every step so you can nail this cozy classic at home.

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Ingredients You’ll Need

For this Biscuit Vegetable Pot Pie Casserole Recipe, you’ll want a solid mix of pantry staples and fresh or frozen vegetables. These ingredients come together beautifully to create that creamy filling and flaky biscuit topping you’ll want seconds of. Plus, a few key tips can make your cooking process smoother and even more rewarding.

• All-purpose flour: This is the base for both the biscuits and thickening the veggie filling – make sure to spoon and level for accuracy.
• Baking powder: A full tablespoon helps create a great rise for the biscuits, giving that airy texture I love.
• Unsalted butter: Cold for the biscuits to get that flaky texture, and melted for cooking the veggies and making the filling rich.
• Whole milk: Adding moisture to the dough and the filling – I find whole milk gives the best creaminess.
• Yellow onion: Adds gentle sweetness and depth – sauté until soft to build a great flavor base.
• Carrots, celery, and mushrooms: These classic pot pie veggies bring texture and earthiness that make the filling hearty.
• Garlic cloves: Minced for a lovely aroma and gentle kick.
• Vegetable broth: The key liquid that simmers with veggies to create a rich, comforting sauce.
• Mixed vegetables (like peas, broccoli, cauliflower): I love using frozen for convenience, but fresh works great too!
• Fresh thyme and parsley: Herbs brighten the whole dish, but dried versions are fine if that’s what you have on hand.

Variations

One of the things I love most about this Biscuit Vegetable Pot Pie Casserole Recipe is how easy it is to tailor to your taste or pantry. Feel free to swap veggies or make it gluten-free—trust me, it still turns out fantastic!

• Gluten-Free Version: I’ve had success using a gluten-free all-purpose flour blend for biscuits and thickening the filling—just be sure it includes xanthan gum for structure.
• Protein Addition: If you want to add cooked chicken or turkey, toss them into the filling at the end for a heartier meal.
• Seasonal Veggies: Swap in sweet potatoes, green beans, or corn for varied textures and flavors depending on the season.
• Cheesy Twist: Stir in a cup of shredded cheddar or mozzarella cheese into the veggie filling before topping with biscuits—my family goes crazy for this.

How to Make Biscuit Vegetable Pot Pie Casserole Recipe

Step 1: Make the Biscuit Dough

Start by whisking together the flour, baking powder, and salt in a big bowl or food processor. The cold butter cubes get cut into the dry mixture until it looks like coarse crumbs — this is the secret to those flaky layers I adore. Next, add 1 cup of whole milk and mix until a shaggy, slightly sticky dough forms. Don’t worry if it feels wet or dry; just adjust with a tablespoon of flour or milk to get it right. Then, with floured hands, shape the dough into 8 or 9 thick biscuits—no need to make them perfect! Pop them in the fridge while you prepare the filling. Keeping that dough cold is key for biscuit success.

Step 2: Prepare the Vegetable Filling

Melt the butter in a large skillet over medium heat, then add the onion, carrots, celery, mushrooms, and garlic. Stir and cook until the veggies have softened and released some lovely juices—about 5 minutes. Stir in flour, salt, pepper, and fresh thyme, cooking for a minute or so to get rid of the raw flour taste. Then, gradually pour in the vegetable broth and milk, stirring until the mixture thickens into a rich, comforting sauce—like a thick soup. Finally, stir in your mixed vegetables and parsley, tasting to tweak the seasoning. Let it cool while the oven warms up.

Step 3: Assemble and Bake Your Casserole

Pour the veggie filling into a greased baking dish—either a 2.5 to 3-quart casserole or a deep 9-inch pie dish works well. Arrange the cold biscuits on top, slightly squeezing them together to fit. Brush each biscuit with the remaining milk for that beautiful golden brown finish. Bake at 400°F (204°C) for 25 minutes, then crank the heat up to 425°F (218°C) and bake for an extra 5 to 6 minutes until the biscuits are perfectly golden. Let it rest a few minutes before digging in—this helps the filling set and makes serving easier.

How to Serve Biscuit Vegetable Pot Pie Casserole Recipe

Garnishes

I love sprinkling fresh chopped parsley over the top just before serving—it adds a bright pop of color and freshness. Sometimes I add a little cracked black pepper or even a sprinkle of sharp cheddar cheese for an extra cozy touch.

Side Dishes

Since this casserole is quite hearty on its own, I like to serve it with something light like a crisp green salad or roasted Brussels sprouts for a fresh crunch. A simple cucumber and tomato salad dressed with lemon vinaigrette pairs wonderfully and balances the richness.

Creative Ways to Present

For special occasions, I’ve used individual ramekins or small oven-safe dishes to create personal pot pie servings topped with smaller biscuits. It feels extra special and makes plating simple. You can also add cut-out shapes from biscuit scraps for a fun, festive look on top.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep well for up to 5 days. The flavors actually deepen overnight, so sometimes I’m even more excited to eat the next day.

Freezing

I’ve frozen the entire casserole before baking by wrapping it tightly with foil and plastic wrap. When ready to eat, I thaw it overnight in the fridge and bake as usual, adding extra time to ensure the biscuits cook through.

Reheating

For reheating, I pop leftovers in a 350°F oven covered with foil for 20 minutes, then uncover to crisp the biscuits for another 5 minutes or so. Microwaving works in a pinch but can soften the biscuits.

FAQs

Final Thoughts

This Biscuit Vegetable Pot Pie Casserole Recipe has become one of my go-to dishes when I want something warm, filling, and packed with veggies. I love sharing it with friends and family because it’s simple to make but feels extra special on the table. If you’re looking for a cozy recipe that’s truly a crowd-pleaser with homemade biscuits that shine, give this one a try—I promise you’ll be making it again and again.

Biscuit Vegetable Pot Pie Casserole Recipe

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• Author: Nora
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Biscuit Vegetable Pot Pie Casserole is a comforting, hearty dish that layers a savory vegetable filling with a fluffy, homemade biscuit topping. Made with a medley of fresh and mixed vegetables, enriched with herbs and a creamy broth, this casserole is perfect for a cozy family meal or vegetarian dinner. The biscuit topping is simple yet satisfying, providing a golden, buttery crust that perfectly complements the thick, flavorful vegetable filling.

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Ingredients

Biscuit Dough

• 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

Vegetable 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

1. Prepare the Biscuit Dough: In a large bowl or food processor, whisk together 2 cups flour, baking powder, and 1/2 teaspoon salt. Add the cold, cubed 6 tablespoons butter and cut or pulse until coarse crumbs form. Gradually add 1 cup milk and stir or pulse until the dough just comes together; it should be shaggy and slightly wet. Adjust with extra milk or flour if needed. Generously flour your hands and shape the dough into 8 or 9 discs about 1 inch thick. Place biscuits on a lined plate or baking sheet, cover tightly, and refrigerate until ready to use, or up to 2 days.
2. Make the Vegetable Filling: Melt 1/4 cup butter in a large skillet or oven-safe pan over medium heat. Add diced onion, carrots, celery, mushrooms, and minced garlic. Cook, stirring occasionally, for 5 minutes until softened and some liquid is released. Stir in 1/3 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, and thyme, cooking until flour absorbs moisture. Slowly whisk in vegetable broth and 1/2 cup milk. Simmer for 7–9 minutes, stirring occasionally, until thickened to a creamy, soup-like consistency. Stir in mixed vegetables and fresh parsley, remove from heat, and let cool for 5 minutes. Taste and adjust seasoning as desired.
3. Preheat the Oven: While the filling cools, preheat your oven to 400°F (204°C).
4. Assemble the Casserole: Grease a 2.5- to 3-quart baking dish or a 9-inch, 2-inch deep pie dish. Pour the cooled vegetable filling into the dish. Arrange the chilled biscuit dough discs on top, gently squeezing them together to fit. Brush the tops with the remaining 2 tablespoons milk.
5. Bake the Pot Pie: Bake in the preheated oven at 400°F (204°C) for 25 minutes. 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 the pot pie from the oven and allow it to rest for 5 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days and reheat as desired.

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Notes

• This vegetable pot pie is served casserole style with a simple 5-ingredient homemade biscuit topping.
• Favorite vegetables to use include mushrooms, carrots, broccoli, peas, and cauliflower, but feel free to substitute with your preferred assortments.
• Adjust seasoning and herbs to taste; fresh thyme and parsley provide a lovely herby flavor.
• For extra richness, you can add a splash of cream instead of whole milk in the filling.
• Ensure the biscuit dough is kept cold and hands are floured to prevent sticking and achieve tender biscuits.

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Nutrition

• Serving Size: 1 slice (1/8 of casserole)
• Calories: 350
• Sugar: 5g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 35mg