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Winter months call for comforting pot pies such as this Biscuit Vegetable Pot Pie Casserole. Stuffed with healthy veggies and a creamy filling, it is the ultimate pairing baked with homemade biscuits on top. It’s also customizable for any veggie you want!
Is it a pot pie or a casserole? Maybe it’s both! It’s just as easy as making a normal vegetable pot pie with the pie crust. The biscuits are so easy to make at home, but you can sub those out for canned biscuits such as Pillsbury (buttermilk is a great option!). Biscuits are preferred because they tend to not get soggy. You can also use puff pastry to top it off, but be wary that it may get soggy, which is a common problem with puff pastry-topped pies. This pot pie requires veggies that you can typically find in your fridge or freezer.
If you want an even easier clean-up, I recommend using this 12-inch Oven Safe Skillet! It can withstand heat up to 500F and is easy to clean.
How to make Biscuit Vegetable Pot Pie Casserole
This is an easy recipe to put together and serve to the family for a meatless Monday dinner, while also having a comforting feel with every bite. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- For the Biscuits: Flour, Baking Powder, Salt, Butter, Milk: The butter needs to be cold. This is essential to the perfect biscuit. When you pulse the butter cubes together, little pieces of butter melt as the biscuits bake. They release steam and create little pockets of air– this makes the biscuits airy and flaky on the inside while remaining crisp on the outside.
- Frozen Mixed Veggies: Any mix will do! Typical frozen mixed veggies tend to have green beans, corn, and carrots in them. Some mixes might include peas and lima beans.
- Onion, Carrots, Celery: The mirepoix for the perfect pot pie.
- Garlic
- Milk & Veggie Broth: For the creamy and hearty filling.
- Fresh Parsley & Thyme
- Flour: To help thicken the creamy filling.
To make the biscuits, whisk together the flour, baking powder, and salt together in a bowl or pulse a few times in a food processor. Add the cold butter pieces and cut into the dry ingredients using a pastry cutter or pulsing a few times in the food processor. It will be a bit crumbly, and that’s ok! Add some milk then stir/pulse until it comes together. It’ll be a little wet. Flour your hands, then shape about 8 1-inch thick discs with the biscuit dough. Set them onto a sheet pan lined with parchment paper and cover tightly. Put them into the fridge until you are ready to use them. For the pot pie, melt some butter in a large skillet over medium heat. Cook the onions, carrots, celery, and garlic until the veggies have softened and released some liquid. Stir in the flour, salt, pepper, and thyme until all liquid is absorbed. Stir in the veggie broth and milk, then simmer until it thickens into a stew-like consistency. Turn off the heat, then stir in the frozen veggies and parsley. Cool for a few minutes before transferring to a greased 2.5-3 quart baking dish, or a 9-inch pie dish that’s 2 inches deep. Arrange the cold biscuits on top, squeezing them in to fit if necessary, then brush the tops with milk. Bake in a preheated oven at 400F for 25 minutes, then turn up the heat to 425F and bake for 5 minutes more or until the biscuits are golden brown on top.
Tips & FAQs
- Storage: Keep in an airtight container for up to 4 days.
- Make Ahead: The biscuits can be made up to 2 days in advance. The filling can be prepared 1 day in advance; cover and store in the refrigerator. Do not top the pot pie filling with the biscuits if making ahead; the biscuits will become soggy if you top it before baking.
- Freeze: The biscuit dough can be shaped and frozen for up to 3 months. The filling can be made and frozen for up to 3 months. Keep the biscuits separate from the filling.
- Be sure to thaw both the biscuits and filling before baking. Bake as directed once both have completely thawed.
- Variations:
- Add in some mushrooms, chickpeas, diced potatoes, or chopped broccoli. Use whatever veggies you want!
- Add some flavoring to the biscuits by swapping the milk for buttermilk. If you need non-dairy: I recommend using oat milk or almond milk. Those are the best options. Add in some fresh herbs or cheese.
- Use canned buttermilk biscuits instead of making your own if you want to save some time.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Biscuit Vegetable Pot Pie
Ingredients
- 2 cups all-purpose flour, leveled, plus extra for hands
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter, cold and cubed
- 1 c + 2 tbsp whole milk, divided
- 1 stick butter (1/2 cup)
- 3 large carrots, diced
- 3 celery stalks, diced
- 3/4 large yellow onion, diced
- 3 garlic cloves, minced
- 2/3 cup flour
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 1/4 tsp fresh thyme (or 1 1/8 tsp dried)
- 2 1/4 cups vegetable broth
- 2/3 cup whole milk
- 10 oz frozen mixed vegetables, not thawed
- 2 tbsp fresh parsley, chopped
Instructions
- Using a bowl and a whisk or a food processor, combine the flour, baking powder, and salt. Add in the cold butter cubes and cut into the dry ingredients with a pastry cutter or pulse in the food processor a few times. Continue until you get coarse crumbs.
- Add in 1 cup of milk, then stir/pulse until the dough comes together. It will look ragged and will be a little wet and that’s ok! If it’s too wet, fold in 1 tbsp of flour. If it’s too dry, fold in 1 tbsp of milk.
- Flour your hands well. Shape the biscuit dough into 8 1-inch thick discs. The amount you need will depend on the shape and size of the baking dish you’re using. The dough will be sticky, so keep flouring your hands in between.
- Place the shaped biscuits onto a baking sheet or a plate lined with parchment paper to prevent them from sticking to the bottom. Cover tightly, and refrigerate until you are ready to use it.
- This can be kept like this in the fridge for up to 2 days.
- In a large skillet or 12-inch oven-safe skillet, melt the butter. Cook the carrots, celery, onions, and garlic, stirring occasionally until the veggies are softened and have released some liquid, about 5 minutes.
- Stir in the flour, salt, pepper, and thyme leaves until the liquid is completely absorbed into the flour.
- Whisk in the broth and milk. Simmer for 9-10 minutes, or until the filling has thickened to a stew-like consistency. Stir in the frozen mixed veggies and parsley, then remove from the heat. Allow to cool for 5 minutes
- Preheat the oven to 400F as its cooling.
- Pour the filling into a greased 2.5-3 quart baking dish, or a 9-inch pie dish that’s 2 inches deep. Top the pot pie with the biscuits, squeezing to fit as necessary. Brush the tops with the remaining 2 tbsp of milk.
- Bake for 25 minutes, and then, keeping the pot pie in the oven, turn the heat up to 425F and bake for 5 minutes more, or until the biscuits are golden brown on top.
- Remove from the oven and allow to cool for 5 minutes before serving so it can set.
Notes
This was adapted from Sally’s Baking Addiction. I just adjusted to my preferences!
Storage: Keep in an airtight container for up to 4 days.
- Make Ahead: The biscuits can be made up to 2 days in advance. The filling can be prepared 1 day in advance; cover and store in the refrigerator. Do not top the pot pie filling with the biscuits if making ahead; the biscuits will become soggy if you top it before baking.
- Freeze: The biscuit dough can be shaped and frozen for up to 3 months. The filling can be made and frozen for up to 3 months. Keep the biscuits separate from the filling.
- Be sure to thaw both the biscuits and filling before baking. Bake as directed once both have completely thawed.
Variations:
- Add in some mushrooms, chickpeas, diced potatoes, or chopped broccoli. Use whatever veggies you want!
- Add some flavoring to the biscuits by swapping the milk for buttermilk.
- If you need non-dairy: I recommend using oat milk or almond milk. Those are the best options. Add in some fresh herbs or cheese.
- Use canned buttermilk biscuits instead of making your own if you want to save some time.
Nutrition Facts
Calories
544.4 kcalCarbs (grams)
59.88 gCholesterol (grams)
79.75 mgFat (grams)
30.05 gFiber (grams)
4.9 gProtein (grams)
10.69 gSat. Fat (grams)
18.5 gSodium (milligrams)
1193.22 mgSugar (grams)
6.98 gThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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