Biscuit & Vegetable Pot Pie (Casserole)
This Biscuit & Vegetable Pot Pie is a hearty casserole topped with a 5-ingredient homemade biscuit topping, perfect for a comforting meal.
Equipment
- large bowl
- skillet
- Pastry Cutter
- 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 whole milk divided
Filling
- ¼ cup unsalted butter
- 1 cup diced yellow onion (½ of a large onion)
- 1 cup sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup sliced or diced celery (2–3 stalks)
- 1 cup roughly chopped mushrooms
- 3–4 garlic cloves 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 (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets)
- 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
Instructions
Preparation
- Make 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 milk (reserve the rest for brushing on dough), and then stir/pulse until the dough comes together. Shape biscuit dough into 8 or 9 discs. 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 vegetables have softened. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and ½ cup milk. Simmer for 7–9 minutes until thickened. Stir in mixed vegetables and parsley, then remove from heat.
- Preheat oven to 400°F (204°C) while the filling cools.
- Pour filling into greased baking dish. Arrange cold biscuits on top and brush with remaining milk.
- Bake for 25 minutes, then turn the oven up to 425°F (218°C) and bake for 5–6 more minutes until biscuits are golden brown.
- Allow to cool for 5 minutes before serving. Leftovers keep in an airtight container for up to 5 days.
Notes
Biscuit topping can be made up to 2 days in advance. You can freeze the shaped biscuit dough for up to 3 months. Filling can be prepared 1 day in advance and stored in the refrigerator.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 40mgSodium: 600mgPotassium: 480mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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