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Biscuit Vegetable Pot Pie Casserole Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/biscuit-vegetable-pot-pie-casserole-recipe/