Biscuit Vegetable Pot Pie Casserole Recipe

Introduction

This Biscuit Vegetable Pot Pie Casserole is a comforting, hearty dish perfect for cozy evenings. It features tender mixed vegetables in a creamy sauce, topped with flaky, buttery biscuits for a satisfying meal everyone will love.

Ingredients

• 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
• 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 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, broccoli, and/or cauliflower florets)
• 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)

Instructions

1. Step 1: Make the biscuit topping by whisking flour, baking powder, and salt in a large bowl or food processor. Add cold cubed butter and cut or pulse until coarse crumbs form. Stir or pulse in 1 cup milk until dough forms. Adjust consistency by adding more milk or flour if needed. Shape dough into 8 or 9 discs about 1 inch thick with floured hands. Place biscuits on a lined plate or pan, cover, and refrigerate until ready to use.
2. Step 2: Prepare the filling by melting 1/4 cup butter in a large skillet or oven-safe pan over medium heat. Add onion, carrots, celery, mushrooms, and garlic; cook for 5 minutes until softened. Stir in flour, salt, pepper, and thyme until absorbed. Gradually add vegetable broth and 1/2 cup milk, simmer 7–9 minutes until thickened. Stir in mixed vegetables and parsley, then remove from heat to cool for 5 minutes.
3. Step 3: Preheat oven to 400°F (204°C). Pour the filling into a greased 2.5- or 3-quart baking dish or a 9-inch, 2-inch deep pie dish. Arrange chilled biscuits on top, squeezing gently to fit. Brush biscuit tops with remaining 2 Tablespoons milk.
4. Step 4: Bake for 25 minutes, then increase temperature to 425°F (218°C) and bake an additional 5–6 minutes until biscuits are golden brown.
5. Step 5: Let the pot pie cool for 5 minutes before serving.

Tips & Variations

• Use a mix of your favorite vegetables or whatever you have on hand for the filling.
• Substitute fresh herbs with dried if needed, but reduce quantities slightly for dried.
• For a richer biscuit, replace some milk with buttermilk.
• To make it vegan, substitute butter and milk with plant-based alternatives and use vegetable broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave until warmed through. The biscuits are best eaten fresh but still delicious when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables in this pot pie?

Yes, frozen mixed vegetables work well and save prep time. Just add them to the filling as directed.

How do I make the biscuit topping less sticky?

Keep your hands and work surface well floured while shaping the biscuit dough, and avoid overmixing the dough for a better texture.

Biscuit Vegetable Pot Pie Casserole Recipe

Print Recipe

★★★★★

5 from 133 reviews

This Biscuit Vegetable Pot Pie Casserole features a comforting mix of sautéed vegetables in a creamy sauce, topped with fluffy homemade biscuits. It’s a hearty, wholesome vegetarian casserole perfect for cozy dinners, combining a rich vegetable filling with pillowy biscuit topping baked to golden perfection.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 to 9 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Biscuit Topping

• 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 (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 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. Make the biscuit topping: In a large bowl or food processor, whisk together the flour, baking powder, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or pulse in the processor until coarse crumbs form. Add 1 cup of milk and mix or pulse just until dough comes together. The dough will be shaggy and a bit wet. Adjust with small amounts of milk or flour if necessary. Shape the dough into 8 or 9 discs about 1 inch thick with floured hands, then place on a lined plate and refrigerate until ready to use or up to 2 days.
2. Make the filling: Heat butter in a large oven-safe skillet or pot over medium heat. Add onion, carrots, celery, mushrooms, and garlic and cook for about 5 minutes until vegetables soften and release moisture. Stir in flour, salt, pepper, and thyme, cooking until flour absorbs liquids. Gradually add vegetable broth and 1/2 cup milk, simmering for 7–9 minutes until thickened to a soup-like consistency. Stir in mixed vegetables and parsley, adjust seasoning as needed, then remove from heat and let cool for 5 minutes.
3. Preheat the oven: While filling cools, preheat oven to 400°F (204°C).
4. Assemble the pot pie: Grease a 2.5- or 3-quart baking dish or a 9-inch pie dish at least 2 inches deep. Pour filling into the dish, arrange chilled biscuit discs evenly on top, squeezing gently to fit. Brush biscuit tops with the remaining 2 tablespoons of milk.
5. Bake: Bake at 400°F (204°C) for 25 minutes, then increase oven temperature to 425°F (218°C) and bake for an additional 5–6 minutes until biscuits are golden brown.
6. Cool and serve: Remove from oven and let rest for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat as desired.

Notes

• You can customize the mixed vegetables to your liking, using fresh or frozen peas, broccoli, or cauliflower.
• Ensure the biscuit dough is handled with floured hands to prevent sticking.
• Baking dish size affects biscuit count and diameter; adjust biscuit size accordingly.
• Leftovers keep well chilled for up to 5 days and reheat nicely.
• For a vegan version, substitute butter and milk with plant-based alternatives and use vegetable broth accordingly.

Keywords: pot pie casserole, vegetable pot pie, biscuit topping, vegetarian casserole, comfort food, vegetable casserole, homemade biscuits