Print

Biscuit Vegetable Pot Pie Casserole Recipe

Biscuit Vegetable Pot Pie Casserole Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.1 from 9 reviews

This Biscuit Vegetable Pot Pie Casserole is a comforting and hearty dish featuring a flavorful vegetable filling topped with homemade biscuits. Perfect for a cozy family dinner or entertaining guests.

Ingredients

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 cup (130g) sliced or diced carrots
  • 1 cup (120g) sliced or diced celery
  • 1 cup (120g) roughly chopped mushrooms
  • 3–4 garlic cloves, minced
  • 1/3 cup (42g) all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 teaspoons fresh thyme leaves
  • 2 cups (480ml) vegetable broth
  • 1/2 cup (120ml) whole milk
  • 2 cups mixed vegetables
  • 2 Tablespoons chopped fresh parsley

Instructions

  1. Make the biscuit topping: Whisk flour, baking powder, and salt. Cut in cold butter, add 1 cup milk, shape dough into discs, refrigerate.
  2. Make the filling: Melt butter, cook vegetables, add flour, seasonings, broth, and milk. Stir in mixed vegetables and parsley.
  3. Assemble: Preheat oven, pour filling into baking dish, arrange biscuits on top, brush with milk.
  4. Bake: Bake at 400°F for 25 minutes, then increase heat to 425°F for 5–6 more minutes until biscuits are golden brown.
  5. Serve: Allow to cool for 5 minutes before serving.

Notes

  • Biscuit topping can be made up to 2 days in advance.
  • Freeze shaped biscuit dough for up to 3 months.
  • Filling can be prepared 1 day ahead.
  • Best to arrange biscuits on filling just before baking.

Nutrition

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