Description
This Biscuit Vegetable Pot Pie Casserole is a comforting and hearty dish that combines a rich, creamy vegetable filling with homemade fluffy biscuit topping. Perfect for a satisfying vegetarian meal, it features a medley of fresh and frozen vegetables simmered in a savory broth, baked under golden brown biscuits for a cozy, family-friendly dinner.
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 (about 1/2 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 freshly ground black pepper
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 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 pulse in a food processor. Add cold cubed butter and cut/pulse until coarse crumbs form. Stir in 1 cup milk until dough just comes together; add more milk or flour if needed. Shape dough into 8-9 discs about 1-inch thick on floured hands. Place on lined plate, cover tightly, and refrigerate until ready to use or for up to 2 days.
- Prepare the filling: Melt butter in a large oven-safe skillet over medium heat. Sauté onion, carrots, celery, mushrooms, and garlic, stirring occasionally, for about 5 minutes until softened and releasing liquid. Stir in flour, salt, pepper, and thyme; cook to absorb liquid. Add vegetable broth and 1/2 cup milk, simmer for 7–9 minutes until thick and soup-like. Stir in mixed vegetables and parsley; remove from heat and taste for seasoning. Let cool 5 minutes.
- Preheat oven: While filling cools, preheat oven to 400°F (204°C).
- Assemble the casserole: Grease a 2.5- or 3-quart baking dish or 9-inch pie dish. Pour vegetable filling into dish. Arrange cold biscuits tightly on top, squeezing as needed. Brush biscuits with remaining 2 Tablespoons milk.
- Bake: Bake for 25 minutes at 400°F, then increase oven temperature to 425°F (218°C) and bake for an additional 5–6 minutes until biscuits are golden brown and cooked through.
- Cool and serve: Remove 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
- Biscuit dough can be made up to 2 days ahead and refrigerated or frozen for up to 3 months; thaw before use.
- Filling can be prepared 1 day in advance and refrigerated; bring to room temperature before baking.
- For freezer storage, freeze filling and biscuits separately for up to 3 months.
- Optional additions to biscuit dough: fresh thyme, parsley, minced garlic, or shredded cheese for extra flavor.
- Vegetables in the filling can be swapped or adjusted according to preference; mushrooms can be omitted or replaced.
- Vegetable broth saltiness varies; adjust salt after cooking to taste.
- Whole milk provides best creaminess; plain oat milk or almond milk can be used as nondairy alternatives.
- Adding 1 cup peeled and chopped potatoes or sweet potatoes is possible; adjust other vegetables accordingly.
- Canned biscuits can substitute homemade biscuits if preferred; place on casserole immediately before baking.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350
- Sugar: 5g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 45mg
