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Biscuit & Vegetable Pot Pie (Casserole)

Biscuit & Vegetable Pot Pie (Casserole)

This Biscuit & Vegetable Pot Pie is a hearty casserole featuring a homemade biscuit topping and various vegetables.
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Prep Time 40 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 serves
Calories 350 kcal

Equipment

  • large bowl
  • Food Processor
  • pastry cutter
  • 11 or 12-inch oven-safe skillet
  • Baking dish
  • pastry brush

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 yellow onion diced (½ of a large onion)
  • 1 cup carrots sliced or diced (1-2 large carrots or a handful of baby carrots)
  • 1 cup celery sliced or diced (2-3 stalks)
  • 1 cup mushrooms roughly chopped
  • 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 about 300g or 10 ounces (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets)
  • 2 Tablespoons chopped fresh parsley or 2 teaspoons dried

Instructions
 

Prepare Biscuit Topping

  • Whisk flour, baking powder, and salt together in a large bowl. Cut in butter until coarse crumbs form. Add 1 cup milk and stir until dough comes together. Shape into discs, cover, and refrigerate until ready.

Make Filling

  • Melt butter in a large skillet over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook for 5 minutes until softened. Stir in flour, salt, pepper, and thyme, followed by broth and remaining milk. Simmer until thickened, then stir in mixed vegetables and parsley.

Assemble and Bake

  • Preheat oven to 400°F. Pour filling into a greased baking dish. Arrange biscuits on top, brush with milk, and bake for 25 minutes. Increase oven temperature to 425°F and bake for an additional 5-6 minutes until biscuits are golden brown.
  • Remove from oven and cool for 5 minutes before serving.

Notes

Biscuit topping can be made 2 days in advance. Filling can be prepared 1 day in advance. Can freeze biscuit dough and filling for later use.

Nutrition

Serving: 1casserole dishCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 3000IUVitamin C: 20mgCalcium: 200mgIron: 2mg
Keyword Biscuit & Vegetable Pot Pie, Casserole, comfort food, homemade biscuits, Vegetarian
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