Description

Craving a comforting, vegetarian meal that’s packed with veggies and topped with golden biscuits? What if you could create a creamy, flavorful pot pie casserole with a homemade biscuit topping in about 70 minutes? Biscuit Vegetable Pot Pie Casserole is your answer—a 4.9-star-rated dish from 93 reviews, perfect for weeknight dinners, holiday sides, or vegetarian gatherings

Ingredients

Biscuits

All-purpose flour (2 cups, 250g, spooned & leveled): Provides structure for biscuits. Sub: Gluten-free flour blend or whole wheat flour.
Baking powder (1 tablespoon): Ensures a fluffy rise. Sub: No substitute; critical for leavening.
Salt (1/2 teaspoon): Enhances flavor. Sub: Kosher salt.
Unsalted butter (6 tablespoons, 85g, cold, cubed): Creates flaky texture. Sub: Vegan butter or shortening.
Whole milk (1 cup + 2 tablespoons, 270ml, divided): Adds moisture and richness. Sub: Plant-based milk or buttermilk.

Filling

Unsalted butter (1/4 cup, 56g): Forms the creamy sauce base. Sub: Olive oil or vegan butter.
Yellow onion (1 cup diced, 130g, 1/2 large onion): Adds savory depth. Sub: White onion or shallots.
Carrots (1 cup sliced or diced, 130g, 1-2 large or a handful of baby carrots): Provide sweet crunch. Sub: Parsnips or turnips.
Celery (1 cup sliced or diced, 120g, 2-3 stalks): Adds crisp, earthy flavor. Sub: Fennel or green bell pepper.
Mushrooms (1 cup roughly chopped, 120g): Bring umami richness. Sub: Zucchini or eggplant.
Garlic (3-4 cloves, minced): Enhances savory warmth. Sub: 1 teaspoon garlic powder.
All-purpose flour (1/3 cup, 42g, spooned & leveled): Thickens the sauce. Sub: Gluten-free flour or 2 tablespoons cornstarch.
Salt (1 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Fresh thyme leaves (2 teaspoons, or 1 teaspoon dried): Brings earthy aroma. Sub: Dried rosemary or oregano.
Vegetable broth (2 cups, 480ml): Forms the savory base. Sub: Chicken broth or water with bouillon.
Whole milk (1/2 cup, 120ml): Creates creamy texture. Sub: Plant-based milk or heavy cream.
Mixed vegetables (2 cups, 300g, frozen peas, broccoli, or cauliflower): Add variety and nutrition. Sub: Fresh or frozen green beans, corn, or zucchini.
Fresh parsley (2 tablespoons chopped, or 2 teaspoons dried): Adds fresh flavor. Sub: Chives or cilantro.

These ingredients are fresh, seasonal, and pantry-friendly, creating a wholesome, hearty dish

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Instructions

Make the biscuit topping: In a large bowl or food processor, whisk or pulse 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add 6 tablespoons cold, cubed butter and cut in with a pastry cutter or pulse until coarse crumbs form. Add 1 cup milk (reserve 2 tablespoons for brushing) and stir/pulse until dough forms (shaggy and slightly wet). If too dry, add another tablespoon milk; if too wet, add another tablespoon flour. With floured hands, shape into 8-9 1-inch-thick discs (size depends on dish). Place on a lined plate or baking pan, cover tightly, and refrigerate until step 4 (up to 2 days). Tip: Keep butter cold for flaky biscuits; don’t overwork dough.
Make the filling: In a large skillet, pot, or 11-12-inch oven-safe skillet over medium heat, melt 1/4 cup butter. Add 1 cup each diced onion, carrots, celery, and chopped mushrooms, plus 3-4 minced garlic cloves. Cook, stirring occasionally, for 5 minutes until softened and liquid releases. Stir in 1/3 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, and 2 teaspoons fresh thyme until flour absorbs liquid. Stir in 2 cups vegetable broth and 1/2 cup milk. Simmer for 7-9 minutes until thickened to a soup-like consistency. Stir in 2 cups mixed vegetables and 2 tablespoons parsley. Taste and adjust seasonings. Remove from heat and cool for 5 minutes. Tip: Stir constantly when adding broth to avoid lumps.
Preheat oven: Preheat to 400°F (204°C). Tip: Place a baking sheet under the dish in the oven to catch drips.
Assemble: Pour filling into a greased 2.5-3-quart baking dish or 9-inch pie dish (2 inches deep). Arrange cold biscuit discs on top, squeezing to fit. Brush biscuit tops with reserved 2 tablespoons milk. Tip: Space biscuits evenly for consistent baking.
Bake: Bake for 25 minutes, then increase oven to 425°F (218°C) and bake 5-6 more minutes until biscuits are golden brown. Tip: Check biscuits with a toothpick for doneness (should come out clean).
Serve: Let cool for 5 minutes, then serve warm. Tip: Use a large spoon to scoop filling with a biscuit per serving.