Description

This Biscuit Vegetable Pot Pie Casserole is a comforting, hearty dish featuring a savory vegetable filling topped with flaky, homemade biscuits. Perfect as a wholesome vegetarian meal, the casserole combines tender mixed vegetables in a creamy thyme-infused sauce, crowned with golden-brown biscuits baked to perfection. Ideal for cozy dinners or meal prepping, this recipe offers a delicious way to enjoy a classic pot pie without the fuss of making individual pies.

Ingredients

Scale

Biscuit Topping

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

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 (frozen peas, broccoli and/or cauliflower florets)
2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)

Instructions

Make the biscuit topping: In a large bowl or food processor, whisk together the flour, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture with a pastry cutter or pulse in the processor until coarse crumbs appear. Gradually add 1 cup of milk and stir or pulse until the dough just comes together. If too dry, add another tablespoon of milk; if too wet, add a tablespoon of flour. With floured hands, shape the dough into 8 or 9 discs about 1-inch thick. Place on a lined plate or baking pan, cover, and refrigerate until ready to use.
Prepare the filling: In a large skillet or oven-safe pot, melt butter over medium heat. Add diced onion, carrots, celery, mushrooms, and garlic. Cook for 5 minutes, stirring occasionally, until softened and some liquid is released. Stir in flour, salt, pepper, and thyme until flour absorbs the liquid. Gradually add vegetable broth and 1/2 cup milk, cook for 7–9 minutes, stirring occasionally, until thickened to a soup-like consistency.
Add vegetables and season: Stir in mixed vegetables and parsley. Remove from heat and taste for seasoning, adjusting salt, pepper, thyme, or parsley as needed. Let cool for 5 minutes.
Preheat oven: While filling cools, preheat the oven to 400°F (204°C).
Assemble the casserole: Pour the vegetable filling into a greased 2.5 or 3-quart baking dish or 9-inch deep pie dish. Arrange the chilled biscuit discs on top, pressing gently to fit. Brush the biscuit tops with the remaining 2 tablespoons of milk.
Bake: Bake for 25 minutes at 400°F. Then increase oven temperature to 425°F (218°C) and bake for an additional 5–6 minutes until biscuits are golden brown.
Rest and serve: Remove from the oven and allow to cool for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days, reheating as desired.

Notes

Mixed vegetables can include frozen peas, fresh or frozen broccoli, and cauliflower florets.
Biscuit shaping can be adjusted depending on baking dish size; biscuits do not need to be perfect.
This recipe makes a vegetarian dish, which can be made vegan by substituting butter and milk with plant-based alternatives.
Leftovers keep well refrigerated for up to 5 days.
If you want crispier biscuit tops, you can brush with melted butter instead of milk before baking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: vegetable pot pie, biscuit topping, vegetarian casserole, comfort food, homemade biscuits, vegetable casserole