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Biscuit Vegetable Pot Pie Casserole

Biscuit Vegetable Pot Pie Casserole

Biscuit Vegetable Pot Pie Casserole is a comforting, easy-to-make dish combining a creamy vegetable filling with a flaky biscuit topping. This wholesome casserole uses fresh mixed vegetables in a rich sauce, baked until golden and perfect for family meals or weeknight dinners.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Vegetables and Aromatics

  • 2 cups fresh mixed vegetables (carrots, peas, corn, green beans), chopped into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced

Dairy and Fats

  • 3 tablespoons butter
  • 1 cup milk or cream
  • Refrigerated biscuit dough (enough to top the casserole, about 8 biscuits)

Dry Ingredients and Broth

  • 3 tablespoons all-purpose flour
  • 1 ½ cups vegetable broth or stock

Herbs and Seasonings

  • 1 teaspoon dried or fresh thyme
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
  • Salt to taste (about ½ teaspoon)
  • Black pepper to taste (about ¼ teaspoon)

Instructions

  1. Preheat Your Oven: Set the oven to 375°F (190°C) to prepare for baking the casserole until the biscuits turn golden brown.
  2. Prepare the Vegetables: Chop all fresh vegetables into bite-sized pieces. In a large skillet, sauté chopped onions and minced garlic in butter over medium heat until fragrant and translucent.
  3. Make the Creamy Filling: Sprinkle the flour over the sautéed vegetables, stirring continuously and cooking briefly to remove the raw flour taste. Gradually add vegetable broth and milk while stirring, then simmer until the mixture thickens into a rich, creamy sauce that coats the vegetables.
  4. Season and Combine: Add thyme, parsley, salt, and pepper to the filling. Stir thoroughly to distribute the flavors evenly throughout the mixture.
  5. Transfer to Baking Dish and Add Biscuits: Pour the creamy vegetable filling into a greased casserole dish. Evenly arrange biscuit dough pieces on top of the filling, allowing space for them to rise and brown.
  6. Bake Until Golden: Bake the casserole in the preheated oven for 25–30 minutes, or until the biscuits have puffed up and are golden brown.

Notes

  • Pre-cook firmer root vegetables like carrots by steaming or sautéing before adding to the filling for optimal tenderness.
  • Keep biscuit dough cold until baking to ensure flaky layers and better rising.
  • Avoid overcrowding the casserole dish to give biscuits enough space to expand.
  • Taste and adjust seasoning before baking to avoid blandness.
  • For extra crispiness on biscuits, broil the casserole for the last 2-3 minutes of baking.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving (approximately 1/6 of casserole)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 7 g
  • Cholesterol: 30 mg

Keywords: vegetable pot pie, biscuit casserole, vegetarian casserole, comfort food, easy weeknight meal, creamy vegetable dish, biscuit topping