Description
This Biscuit & Vegetable Pot Pie (Casserole) is a cozy, one-pan dish that blends creamy vegetables and fluffy homemade biscuits. It’s meat-free, family-friendly, and perfect for quick weeknight dinners with a comforting twist.
Ingredients
Scale
- For the Filling:
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 cup diced potatoes
- 1/4 cup all-purpose flour
- 2 cups milk (any kind)
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 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
- Optional Add-ins:
- 1/2 cup shredded cheese
- Cooked shredded chicken or turkey
- Chopped mushrooms or broccoli
Instructions
- Preheat & Prep: Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Cook Vegetables: In a large skillet, melt butter over medium heat. Add onion and sauté for 3–4 minutes. Stir in garlic and cook for 1 more minute.
- Add and Simmer: Add mixed vegetables and potatoes. Cook for 5 minutes. Stir in flour, then gradually add milk and broth, stirring until thickened. Season with salt, pepper, and thyme. Remove from heat.
- Make Biscuit Dough: In a bowl, whisk together flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk until dough forms.
- Assemble: Pour filling into baking dish. Drop biscuit dough by spoonfuls on top.
- Bake: Bake uncovered for 25–30 minutes until biscuits are golden. Let rest 5 minutes before serving.
Notes
To save time, use canned biscuit dough. Substitute cauliflower for potatoes for a lower-carb version. Add leftover cooked chicken to make it more filling. Brush biscuit tops with melted butter after baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of dish)
- Calories: 390
- Sugar: 5g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg