Introduction

This Biscuit Vegetable Pot Pie Casserole is a comforting and hearty dish perfect for cozy nights. It combines tender mixed vegetables in a creamy sauce, topped with fluffy homemade biscuits for a satisfying meal. Easy to prepare and full of flavor, it’s an ideal vegetarian option everyone will love.

A white rectangular baking dish holds six golden-brown biscuit layers on top, each biscuit slightly rounded and textured with craggy, crispy edges. Below the biscuits is a thick, creamy layer filled with chunks of soft orange carrots, green peas, and green broccoli, all mixed in a smooth pale yellow sauce. The dish sits on a white marbled surface with a light green cloth casually placed around it, adding a soft contrast to the warm tones of the casserole. photo taken with an iphone --ar 4:5 --v 7

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

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

Step 1: Make the biscuit topping by whisking the flour, baking powder, and salt in a large bowl. Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or pulse in a food processor until coarse crumbs form.

Step 2: Add 1 cup (240ml) of milk and stir or pulse until the dough comes together. If too dry, add another tablespoon of milk; if too wet, add another tablespoon of flour. With floured hands, shape the dough into eight or nine 1-inch-thick discs. Place them on a lined plate, cover tightly, and refrigerate until ready to use.

Step 3: For the filling, melt 1/4 cup (56g) butter in a large skillet or pot over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes until vegetables soften.

Step 4: Stir in 1/3 cup (42g) flour, 1 teaspoon salt, 1/2 teaspoon pepper, and thyme until flour absorbs the liquid. Add vegetable broth and 1/2 cup (120ml) milk, then simmer for 7–9 minutes until thickened.

Step 5: Stir in mixed vegetables and parsley, adjust seasoning if needed, then remove from heat and let cool for 5 minutes. Meanwhile, preheat oven to 400°F (204°C).

Step 6: Pour the filling into a greased 2.5- or 3-quart baking dish or a 9-inch deep pie dish. Arrange chilled biscuits on top, squeezing as needed to fit. Brush biscuit tops with remaining 2 tablespoons (30ml) milk.

Step 7: Bake 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.

Step 8: Remove from oven and let cool for 5 minutes before serving.

Tips & Variations

Use a mix of your favorite vegetables or whatever you have on hand, such as zucchini or bell peppers, to customize the filling.

For extra flavor, add a teaspoon of smoked paprika or a splash of soy sauce to the filling.

If you prefer a gluten-free version, substitute the flour with a gluten-free blend suitable for baking and thicken the filling with cornstarch.

To make the biscuits fluffier, avoid overworking the dough and keep the butter and milk cold.

FAQs

Can I use a store-bought biscuit dough instead of making my own?

Yes, store-bought biscuit dough can be used to save time. Just follow the package instructions for baking and adjust the size and number of biscuits to cover the casserole.

Is this recipe suitable for vegans?

This recipe contains butter and milk, so it is not vegan as is. However, you can substitute vegan butter and plant-based milk alternatives to make it vegan-friendly.