Biscuit & Vegetable Pot Pie Casserole is the kind of comfort food that makes me feel instantly at home. It’s creamy, hearty, and packed with tender vegetables in a rich sauce, all topped with golden, fluffy biscuits. This casserole brings together the flavors of a classic pot pie with the ease of a one-dish bake.
Why You’ll Love This Recipe
I love this recipe because it’s warm, filling, and incredibly easy to pull together. The biscuit topping makes it feel extra cozy and satisfying, and the creamy veggie filling is just as comforting as any traditional pot pie. It’s perfect for meatless nights, but I can also add leftover chicken or turkey when I have it. This dish always hits the spot and works great for family dinners, meal prep, or sharing with friends.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Mixed vegetables (frozen or fresh like peas, carrots, corn, green beans)
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Onion
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Garlic
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Butter
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All-purpose flour
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Vegetable broth
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Milk or cream
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Salt and pepper
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Dried thyme or poultry seasoning
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Canned or homemade biscuit dough
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Optional: shredded cheese or chopped fresh herbs for topping
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
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In a large skillet, I melt butter and sauté chopped onion and garlic until softened.
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I stir in the flour to make a roux and cook for a minute before gradually whisking in the broth and milk.
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I let the mixture simmer until thickened, then season with salt, pepper, and thyme.
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I stir in the mixed vegetables and cook for a few more minutes until heated through.
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I pour the creamy vegetable mixture into the prepared baking dish.
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I top it with biscuit dough pieces—either whole biscuits or cut into quarters for easier serving.
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I bake for 20–25 minutes, until the biscuits are golden and cooked through and the filling is bubbling.
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I let it cool slightly before serving.
Servings and timing
This recipe makes about 6 servings. It takes me 15–20 minutes to prepare and another 25 minutes to bake, so it’s ready in around 45 minutes total.
Variations
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I sometimes add cooked shredded chicken or turkey for extra protein.
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When I want more flavor, I stir in fresh herbs like rosemary or parsley.
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I’ve used puff pastry on top instead of biscuits for a different texture.
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For a dairy-free version, I use plant-based milk and butter.
storage/reheating
I store leftovers in the fridge, covered, for up to 4 days. To reheat, I use the microwave for single portions or warm the whole dish in a 350°F oven until heated through. If the biscuits start to dry out, I cover the dish with foil while reheating.
FAQs
Can I use canned vegetables?
Yes, I drain them well before adding. I prefer frozen or fresh for better texture, but canned works in a pinch.
Can I make this casserole ahead?
Yes, I prep the filling and refrigerate it. I add the biscuit topping just before baking so it doesn’t get soggy.
How do I know the biscuits are fully cooked?
I check the center of the biscuits—they should be firm and not doughy. I sometimes use a toothpick to test them.
Can I freeze this dish?
Yes. I freeze the baked casserole after it cools completely. When reheating, I cover it with foil and bake at 350°F until hot all the way through.
What can I serve with this?
It’s a full meal on its own, but I sometimes serve it with a light green salad or roasted veggies for a little extra freshness.
Conclusion
Biscuit & Vegetable Pot Pie Casserole is one of those recipes I turn to when I want a satisfying, no-fuss dinner that tastes like home. It’s rich, creamy, and loaded with comforting flavors. Once I’ve made it, I always look forward to the leftovers—if there are any.
Biscuit & Vegetable Pot Pie (Casserole)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Biscuit & Vegetable Pot Pie Casserole is a creamy, comforting one-dish meal packed with tender mixed vegetables in a savory sauce, all topped with fluffy, golden biscuits. This easy vegetarian dinner is perfect for cozy weeknights, potlucks, or using up pantry staples—no meat needed!
Ingredients
- 4 cups mixed vegetables (frozen or fresh: peas, carrots, corn, green beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- 1 cup milk or cream
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme or poultry seasoning
- 1 can refrigerated biscuit dough (or homemade biscuit dough)
- Optional: shredded cheese or chopped herbs for topping
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until softened.
- Stir in flour to form a roux; cook for 1 minute. Gradually whisk in broth and milk until smooth.
- Simmer until thickened. Add salt, pepper, and thyme.
- Stir in mixed vegetables and cook until heated through, about 2–3 minutes.
- Pour mixture into the baking dish.
- Top with biscuit dough—either whole or cut into smaller pieces.
- Bake uncovered for 20–25 minutes, until biscuits are golden and cooked through.
- Let cool for 5–10 minutes before serving.
Notes
- Add cooked shredded chicken or turkey for a heartier option.
- Swap biscuit topping for puff pastry or mashed potatoes for a different twist.
- Use plant-based milk and butter to make it dairy-free.
- For best biscuit texture, don’t overbake—just until golden and set inside.
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