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Biscuit & Vegetable Pot Pie Recipe

Biscuit & Vegetable Pot Pie Recipe
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★★★★★

5.1 from 24 reviews

A comforting and hearty Biscuit & Vegetable Pot Pie casserole featuring a savory vegetable filling including mushrooms, peas, broccoli, carrots, and a rich creamy base, all topped with easy homemade buttery biscuits. This recipe is perfect for a cozy cold-weather meal and is vegetarian-friendly, with a flaky biscuit topping that’s sturdier than puff pastry and resists sogginess.

Ingredients

Scale

Biscuit Topping Ingredients

  • 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

Vegetable Filling Ingredients

  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1 cup (130g) diced yellow onion (about 1/2 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 thyme)
  • 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: In a large bowl or food processor, whisk together 2 cups flour, baking powder, and 1/2 teaspoon salt. Add the cold, cubed butter and cut or pulse into the dry ingredients until coarse crumbs form. Pour in 1 cup milk and stir or pulse just until the dough comes together. The dough will be shaggy and a bit wet; if too dry, add more milk by tablespoons, if too wet, add a bit more flour. Shape the dough with floured hands into 8 or 9 discs about 1 inch thick. Place on a lined plate or baking tray, cover tightly, and refrigerate until ready to bake or up to 2 days.
  2. Prepare the filling: Melt 1/4 cup butter in a large skillet or oven-safe pan over medium heat. Add onion, carrots, celery, mushrooms, and minced garlic. Cook, stirring occasionally, for about 5 minutes until vegetables have softened and released moisture.
  3. Thicken the filling: Stir in 1/3 cup flour, 1 teaspoon salt, pepper, and thyme. Cook while stirring until the flour absorbs all liquid. Gradually add vegetable broth and 1/2 cup milk, stirring constantly. Bring to a simmer and cook for 7–9 minutes until thickened to a soup-like consistency.
  4. Add mixed vegetables and seasonings: Stir in the mixed peas, broccoli/cauliflower, and fresh parsley. Taste and adjust seasoning with more salt, pepper, or herbs as desired. Remove from heat and let the filling cool for 5 minutes.
  5. Preheat oven: While filling is cooling, preheat the oven to 400°F (204°C).
  6. Assemble pot pie: Grease a 2.5 to 3-quart baking dish or a 9-inch deep pie dish. Pour the filling evenly into the dish. Arrange chilled biscuit discs on top, squeezing them in to fit if needed. Brush the tops of biscuits with the remaining 2 tablespoons milk.
  7. Bake: Bake at 400°F (204°C) for 25 minutes. Then increase oven temperature to 425°F (218°C) and bake for an additional 5–6 minutes until biscuits are golden brown on top.
  8. Cool and serve: Remove the pot pie from oven and allow it to cool for 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheated as desired.

Notes

  • You can customize the mixed vegetables based on preference—peas, broccoli, cauliflower, or other favorites work well.
  • Make the biscuit dough first and refrigerate to chill before baking to ensure a tender, flaky texture.
  • Biscuits hold up better than puff pastry topping, which can become soggy when placed directly over creamy filling.
  • This recipe is vegetarian, but not vegan due to the butter and milk in the biscuits and filling.
  • For a pie dough topping alternative, you can use your preferred pie crust, but biscuit topping yields the best texture here.
  • Use fresh herbs when possible for best flavor, but dried herbs can be substituted.

Nutrition

Keywords: vegetable pot pie, biscuit topping, vegetarian casserole, comfort food, hearty dinner, savory pie, homemade biscuits, creamy vegetable filling

Find it online: https://cheflenacooks.com/biscuit-and-vegetable-pot-pie-recipe/