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
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup milk or cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 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.
