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Biscuit Vegetable Pot Pie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 61 reviews
  • 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

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.

Ingredients

Scale

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)

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.

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.

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

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