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.
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
- 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.
- 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.
- Preheat Oven: While filling cools, preheat oven to 400°F (204°C).
- 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.
- 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.
- 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.
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.
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
