Biscuit Vegetable Pot Pie Casserole Recipe

If you’re craving a cozy, flavorful dinner that feels like a warm hug from the inside, then you’re going to adore this Biscuit Vegetable Pot Pie Casserole Recipe. I absolutely love how this dish combines a rich, creamy veggie filling with fluffy, homemade biscuits on top—it’s comfort food elevated to the next level. Trust me, once you try it, this casserole will become a regular in your meal rotation!

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Ingredients You’ll Need

Each ingredient in this Biscuit Vegetable Pot Pie Casserole Recipe plays a role in building layers of flavor, from the flaky biscuit dough to the savory, vegetable-rich filling. Here’s a quick glance at what you need and some insider tips to help you get the best results.

• All-purpose flour: Use spooned and leveled flour for accuracy; it’s the base for both biscuits and thickening the filling.
• Baking powder: This is the secret to those fluffy, light biscuits—you need a full Tablespoon!
• Salt: For seasoning, don’t skip it in both dough and filling to bring out flavors.
• Unsalted butter: Cold butter for the dough keeps biscuits tender; melted butter builds the filling’s savory base.
• Whole milk: Divided for moist biscuits and creamy filling; whole milk gives the richest flavor but 2% works in a pinch.
• Vegetables (onion, carrots, celery, mushrooms, garlic): Classic pot pie veggies that mix sweetness, earthiness, and aromatics.
• Vegetable broth: Adds depth and umami—go for low sodium if you want more control over salt level.
• Mixed vegetables: I love using peas, broccoli, and cauliflower for color and texture; frozen or fresh both work.
• Fresh thyme and parsley: Herbs brighten the whole dish; fresh is best, but dried works in a pinch.

Variations

I’m a big fan of tweaking this Biscuit Vegetable Pot Pie Casserole Recipe depending on the season or what we have in the fridge. Playing with the veggies and spices keeps this casserole exciting and tailored perfectly to your taste.

• Veggie Mix: I’ve swapped mushrooms for zucchini or bell peppers for a seasonal twist—always a hit!
• Dairy-Free Version: Try using a plant-based milk and vegan butter; it still turns out wonderfully creamy.
• Herbs: Sometimes I add rosemary or fresh sage for a more woodsy flavor—great in fall and winter.
• Spicy Kick: Adding a pinch of crushed red pepper flakes to the filling gives it a little heat without overwhelming the veggies.

How to Make Biscuit Vegetable Pot Pie Casserole Recipe

Step 1: Make the Biscuit Dough

This part is fun—and trust me, the biscuit dough is easier than you’d think! Start by whisking together the flour, baking powder, and salt. Then, cut the cold, cubed butter into the dry mix until you get coarse crumbs—small bits of butter scattered throughout the flour. I like to use a food processor for this step because it’s so quick, but a pastry cutter works just as well.

Next, add 1 cup of milk and stir just until the dough comes together—it’ll look shaggy and a bit wet. Don’t worry; that’s exactly how it should be! If it feels too dry, add a tablespoon more milk; too wet, add more flour. Use floured hands to gently shape the dough into 8 or 9 thick discs. They don’t have to be pretty—rustic biscuits are the best! Pop them in the fridge while you prepare the filling.

Step 2: Cook the Vegetable Filling

Heat the butter in a large skillet or oven-safe pan, then toss in the onion, carrots, celery, mushrooms, and garlic. Cook for about 5 minutes, stirring now and then, until the veggies soften and release their tasty juices. Stir in flour, salt, pepper, and thyme to form a roux—a thick paste that will thicken your stew.

Pour in vegetable broth and half a cup of milk, then simmer gently for 7 to 9 minutes until silky and thick, like a luscious soup. Finally, add your mixed vegetables and parsley, stirring through. Taste and adjust seasoning—you want those flavors singing! Let the filling cool a bit while you preheat the oven.

Step 3: Assemble and Bake Your Pot Pie Casserole

Pour that dreamy vegetable filling into a lightly greased baking dish—something around 2.5 to 3 quarts, or a deep 9-inch pie plate works great. Now the fun part: arrange the chilled biscuit discs on top. Don’t worry if you have to gently squeeze them in — this makes a nice, rustic crust.

Brush the tops with the reserved milk to help those biscuits brown beautifully. Bake at 400°F (204°C) for 25 minutes, then crank the oven up to 425°F (218°C) and bake 5 to 6 more minutes to get golden, puffed biscuits that make you want to dive right in.

Let it sit out for 5 minutes before serving—this helps everything settle so it’s easier to scoop. I bet you’ll be dizzy with the delicious smells and even more eager to taste!

How to Serve Biscuit Vegetable Pot Pie Casserole Recipe

Garnishes

Nothing too fancy is needed here; I like to sprinkle a little extra fresh parsley or thyme over the top just before serving for a burst of color and fresh flavor. Sometimes, I grate a bit of sharp cheddar on top of the biscuits right out of the oven for a gooey, cheesy finish that makes everyone happy.

Side Dishes

This casserole stands beautifully on its own, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette or simple roasted Brussels sprouts make excellent companions. On chillier days, I love serving it alongside a warm apple chutney or roasted sweet potatoes for a cozy spread.

Creative Ways to Present

For special occasions, I’ve baked this casserole in individual ramekins for a charming, personalized touch. It’s the perfect way to impress guests while keeping portions under control. You can also sprinkle some toasted breadcrumbs mixed with herbs on top before baking for extra crunch and flavor.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in the refrigerator—just transfer any remaining casserole to an airtight container and keep it chilled for up to five days. When I’ve done this, the flavors seem to deepen overnight, making the next-day meal even better!

Freezing

I’ve frozen this whole casserole once or twice, and it holds up surprisingly well. Freeze it before baking, tightly wrapped in foil or plastic wrap, for up to three months. When you’re ready to bake, just thaw it overnight in the fridge before popping it in the oven.

Reheating

To reheat leftovers, I prefer warming individual portions in the oven at 350°F (175°C) for about 15-20 minutes. This keeps the biscuits crisp on top and the filling warmed through without turning soggy like a microwave sometimes does.

FAQs

Final Thoughts

This Biscuit Vegetable Pot Pie Casserole Recipe is one of those dishes that makes your kitchen smell like a dream and your family gather around the table with hungry smiles. When I first tried this recipe, I was amazed at how simple ingredients came together to create layers of comforting flavor. I hope you enjoy making and sharing it as much as I do—nothing beats homemade biscuits hugging a savory veggie filling on a chilly evening. Give it a go and tell me how it turned out!

Biscuit Vegetable Pot Pie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 147 reviews

• Author: Alvarez
• 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 featuring a flavorful vegetable filling topped with homemade biscuit dough. Perfectly suited for a cozy family dinner, it combines tender oven-baked biscuits with a savory medley of mushrooms, carrots, celery, and mixed vegetables in a creamy, herb-infused sauce.

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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 Biscuit Dough: Whisk 2 cups flour, baking powder, and 1/2 teaspoon salt together in a large bowl or use a food processor. Add the cold cubed butter and cut or pulse until coarse crumbs form. Gradually add 1 cup milk and stir or pulse until the dough forms but remains shaggy and slightly wet. Adjust consistency with more milk or flour if needed. Shape dough with floured hands into 8 or 9 one-inch-thick discs. Place biscuits on a lined plate or baking pan, cover tightly, and refrigerate up to 2 days until use.
2. Cook Vegetable Filling: Melt 1/4 cup butter in a large skillet or oven-safe skillet over medium heat. Add diced onion, carrots, celery, mushrooms, and minced garlic. Cook, stirring occasionally, for about 5 minutes until vegetables soften and release liquid. Stir in 1/3 cup flour, 1 teaspoon salt, pepper, and thyme until flour absorbs liquid. Gradually add vegetable broth and 1/2 cup milk, stirring and simmering for 7–9 minutes until thickened to a soup-like consistency. Stir in mixed vegetables and parsley, then remove from heat and let cool for 5 minutes. Taste and adjust seasonings as desired.
3. Preheat Oven: While filling cools, preheat oven to 400°F (204°C).
4. Assemble Casserole: Pour the vegetable filling into a greased 2.5- or 3-quart baking dish, or a 9-inch pie dish about 2 inches deep. Arrange chilled biscuit discs on top of the filling, squeezing them together as needed to fit. Brush the biscuit tops with the remaining 2 tablespoons of milk.
5. Bake: Bake in preheated oven for 25 minutes. Then, increase oven temperature to 425°F (218°C) and bake for an additional 5–6 minutes or until the biscuits are golden brown on top.
6. Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat as needed.

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Notes

• This casserole-style pot pie uses a 5-ingredient homemade biscuit topping for simplicity and heartiness.
• Favorite vegetables include mushrooms, carrots, broccoli, peas, and cauliflower, but you can substitute or mix according to preference.
• The biscuit dough can be refrigerated for up to 2 days before baking.
• Be sure to keep hands and surfaces floured when shaping sticky biscuit dough.
• Leftovers heat well and make for convenient next-day meals.

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Nutrition

• Serving Size: 1 slice (1/8 of casserole)
• Calories: 350 kcal
• Sugar: 5 g
• Sodium: 480 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 7 g
• Cholesterol: 35 mg