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Biscuit Vegetable Pot Pie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 119 reviews
  • Author: Mia
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: Serves 8
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Biscuit Vegetable Pot Pie Casserole is a comforting, hearty dish featuring tender mixed vegetables in a creamy herb-infused sauce, topped with fluffy homemade biscuits. It’s perfect for a cozy family meal and offers flexibility with various vegetable and flavor options. The biscuit topping is rich and buttery, baked to a golden brown, complementing the savory vegetable filling inside.

Ingredients

Scale

Biscuits

  • 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

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

  1. Make the biscuit topping: Whisk together the flour, baking powder, and salt in a large bowl or use a food processor. Add cold butter and cut into mixture with a pastry cutter or pulse in food processor until coarse crumbs form. Add 1 cup milk and stir/pulse until dough comes together, slightly shaggy and wet. Adjust moisture if needed. Shape into 8 or 9 one-inch thick discs with floured hands. Place on lined plate/pan, cover tightly, and refrigerate until use or up to 2 days.
  2. Prepare the filling: Melt butter in a large skillet or oven-safe pan over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, about 5 minutes until softened and liquid is released. Stir in flour, salt, pepper, and thyme until flour absorbs the liquid. Gradually stir in vegetable broth and 1/2 cup milk. Simmer for 7–9 minutes until thickened to a creamy soup-like consistency.
  3. Add vegetables and herbs: Stir in mixed vegetables and parsley. Remove from heat and taste; adjust salt, pepper, thyme, or parsley if needed. Let filling cool for 5 minutes.
  4. Preheat oven: While filling is cooling, preheat oven to 400°F (204°C).
  5. Assemble the casserole: Pour filling into a greased 2.5- or 3-quart baking dish or a 9-inch deep pie dish. Arrange chilled biscuits on top, squeezing to fit. Brush biscuit tops with remaining 2 Tablespoons of milk.
  6. Bake the pot pie: Bake for 25 minutes at 400°F (204°C). Then increase oven temperature to 425°F (218°C) and bake for an additional 5–6 minutes until the biscuits are golden brown on top.
  7. Cool and serve: Remove from oven and allow to cool for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat as desired.

Notes

  • Make Ahead & Freezing: Biscuit dough can be made up to 2 days ahead or frozen for up to 3 months. Filling can be prepared 1 day in advance or frozen for up to 3 months separately. Thaw frozen components before assembling and baking.
  • Optional Flavor Additions: Add fresh or dried thyme, parsley, garlic, or shredded cheese to biscuit dough for extra flavor.
  • Vegetable Variations: Customize vegetables based on preference; increase or substitute onions, carrots, celery, mushrooms, or use frozen peas, broccoli, cauliflower, corn, green beans, white beans, or chickpeas.
  • Thickening Substitute: Cornstarch (2 Tablespoons) can be used instead of flour to thicken the filling.
  • Broth Choice: Vegetable broth is preferred, but chicken broth can be used. Adjust salt accordingly as broth saltiness varies.
  • Dairy Alternatives: Whole milk is best for creaminess; plain oat milk or almond milk can be substituted if needed but may reduce richness.
  • Potato Addition: Add 1 cup peeled chopped potato or sweet potato when adding broth; remove mushrooms or reduce mixed vegetables to compensate.
  • Canned Biscuits: Can substitute homemade biscuits with canned biscuits; place on filling immediately before baking.

Nutrition

  • Serving Size: 1/8 of casserole
  • Calories: 360
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 45mg

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