Go Back
–+ servings
Biscuit & Vegetable Pot Pie (Casserole)

Biscuit & Vegetable Pot Pie (Casserole)

A hearty Biscuit & Vegetable Pot Pie (Casserole) with a delicious homemade biscuit topping and filled with a variety of vegetables.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 8 serves
Calories 370 kcal

Equipment

  • large bowl
  • Skillet
  • oven-safe skillet
  • measuring cups
  • Measuring spoons
  • pastry cutter
  • whisk
  • baking dish

Ingredients
  

Biscuits

  • 2 cups all-purpose flour spooned & leveled, plus extra for hands
  • 1 Tablespoon baking powder yes, Tablespoon!
  • ½ teaspoon salt
  • 6 Tablespoons unsalted butter cold and cubed
  • 1 cup + 2 whole milk divided

Filling

  • ¼ cup unsalted butter
  • 1 cup yellow onion diced (½ of a large onion)
  • 1 cup carrots sliced or diced (1–2 large carrots or a handful of baby carrots)
  • 1 cup celery sliced or diced (2–3 stalks)
  • 1 cup mushrooms roughly chopped
  • 3–4 cloves garlic minced
  • ⅓ cup all-purpose flour spooned & leveled
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried
  • 2 cups vegetable broth
  • ½ cup whole milk
  • 2 cups mixed vegetables about 300g or 10 ounces (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets; see note)
  • 2 Tablespoons chopped fresh parsley or 2 teaspoons dried

Instructions
 

Prepare the Biscuit Topping

  • Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor.
  • Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together.
  • Shape biscuit dough into 8 or 9 1-inch-thick discs and refrigerate until ready to use.

Make the Filling

  • Melt the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook for 5 minutes until softened.
  • Stir in flour, salt, pepper, and thyme. Then stir in the broth and milk, cooking for 7–9 minutes until thickened.
  • Stir in mixed vegetables and parsley, then remove from heat and cool for 5 minutes.

Assemble and Bake

  • Preheat oven to 400°F (204°C). Pour filling into a greased baking dish. Arrange cold biscuits on top.
  • Brush with remaining milk. Bake for 25 minutes, then increase temperature to 425°F (218°C) and bake for an additional 5–6 minutes.
  • Remove from oven and cool for 5 minutes before serving.

Notes

Biscuit topping can be made up to 2 days in advance. Casserole leftovers keep well in the refrigerator for up to 5 days.

Nutrition

Serving: 1casserole servingCalories: 370kcalCarbohydrates: 41gProtein: 9gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 670mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 15mgCalcium: 150mgIron: 2mg
Keyword Biscuit & Vegetable Pot Pie, Casserole, comfort food, homemade biscuits, vegetable pot pie, Vegetarian
Tried this recipe?Let us know how it was!