Biscuit & Vegetable Pot Pie (Casserole)

Have you ever thought a pot pie could be comforting, hearty, and healthy all at once?
If your idea of a pot pie is a heavy dish filled with meat and thick gravy, you might be surprised by this fresh and easy take! Our Biscuit & Vegetable Pot Pie Casserole is cozy, colorful, and full of good-for-you veggies. It’s topped with fluffy, golden biscuits and is a complete meal in one pan. Keep reading to discover why this dish may become your new family favorite.

What Makes This Pot Pie So Special?

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This isn’t your average pot pie.
Instead of a traditional pie crust, it’s topped with soft, buttery biscuits that bake right on top of the creamy filling. You still get that classic comfort food flavor, but with less work and more texture. Even better? It’s meatless, so it’s a lighter option—though you can always add protein if you want.

• Time Requirement: About 45 minutes total
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Difficulty Level: Easy (perfect for beginners and busy families)

This casserole version of pot pie is designed to be flexible, fast, and full of nutrition.

Essential Ingredients (And Smart Swaps)

Here’s what you need for the filling and topping. Don’t worry—you likely already have most of these in your kitchen!

For the Vegetable Filling:

• 2 tablespoons butter or olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups frozen mixed vegetables (like peas, carrots, and corn)
• 1 cup diced potatoes (peeled)
• 1/4 cup all-purpose flour
• 2 cups milk (any kind)
• 1/2 cup vegetable broth
• Salt and black pepper, to taste
• 1/2 teaspoon dried thyme
• Optional: 1/2 cup shredded cheese (for extra richness)

For the Biscuit Topping:

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup cold butter, cubed
• 3/4 cup milk

Substitution Ideas:

• Use gluten-free flour and baking powder to make this gluten-friendly.
• Add rotisserie chicken or leftover turkey for extra protein.
• Switch frozen veggies with fresh ones (broccoli, mushrooms, zucchini).
• Use canned biscuit dough for an even faster prep.

Step-by-Step Instructions

Let’s break it down so it’s easy to follow:

Step 1: Sauté the Aromatics

In a large skillet, heat the butter over medium heat. Add diced onion and cook until soft (about 3–4 minutes). Stir in the garlic and cook for another minute.

Step 2: Add Veggies and Potatoes

Toss in the frozen vegetables and diced potatoes. Cook for about 5 minutes until the veggies are warmed and slightly tender.

Step 3: Make the Creamy Sauce

Sprinkle the flour over the vegetables and stir to coat everything evenly. Slowly pour in the milk and broth, stirring constantly to avoid lumps. Let the mixture simmer for about 5–7 minutes, until it thickens. Add salt, pepper, and thyme.

Step 4: Make the Biscuit Dough

In a mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a fork or pastry cutter until it looks crumbly. Slowly add the milk and mix until the dough comes together.

Assembly Time: Building the Casserole

1. Preheat your oven to 400°F (200°C).
2. Pour the creamy vegetable filling into a greased 9×13-inch casserole dish.
3. Scoop spoonfuls of biscuit dough and drop them evenly on top of the filling. You don’t need to flatten them—they’ll spread and puff up beautifully as they bake.
4. Bake uncovered for 25–30 minutes, or until the biscuits are golden brown and cooked through.

Presentation Tip: Brush the tops of the biscuits with melted butter right out of the oven for a glossy finish.

Storage and Make-Ahead Tips

To Store:

• Let the casserole cool completely.
• Cover tightly with foil or transfer to an airtight container.
• Store in the refrigerator for up to 3 days.

To Reheat:

• Warm individual portions in the microwave.
• Or reheat the entire casserole in a 350°F oven for about 15–20 minutes.

To Make Ahead:

• You can prepare the filling a day ahead and refrigerate. Add the biscuit dough just before baking.

Creative Recipe Variations

Want to change it up? Here are a few fun ways to remix this recipe:

• Southwestern Style: Add black beans, corn, cumin, and shredded cheese.
• Italian Flair: Add chopped spinach, sun-dried tomatoes, basil, and mozzarella.
• Cheesy Broccoli Bake: Swap the veggie mix with broccoli florets and sharp cheddar.
• Chicken Pot Pie: Stir in cooked shredded chicken for a classic touch.
• Mushroom & Herb: Use sautéed mushrooms and rosemary for a deeper, earthy flavor.

Final Thoughts

This Biscuit & Vegetable Pot Pie (Casserole) is the ultimate mix of comfort and convenience. Whether you’re cooking for family dinner or meal prepping for the week, this recipe is an easy go-to. It’s satisfying, flexible, and a great way to enjoy more vegetables in a fun way. Give it a try, and don’t be afraid to make it your own. The best recipes are the ones that grow with you!

FAQs

Q: Can I use canned biscuits instead of homemade?
Yes! Just open the can and place the biscuits on top of the filling. Bake as directed on the biscuit package.

Q: Is this pot pie healthy?
It’s loaded with vegetables, low in meat and fat (if you skip the cheese), and uses real ingredients. It’s a great balanced meal.

Q: Can I freeze it?
It’s best enjoyed fresh, but you can freeze the filling separately. When ready to eat, thaw the filling and add fresh biscuit dough before baking.

Q: What other veggies can I use?
Great options include green beans, bell peppers, cauliflower, sweet potatoes, or kale.

Q: Can I make this vegan?
Yes—use plant-based butter and milk, skip the cheese, and make sure your biscuits are dairy-free. It will still be creamy and delicious!