If you’re looking for a comforting and hearty meal that combines flaky, buttery biscuits with a rich and creamy vegetable filling, then this Biscuit and Vegetable Pot Pie Casserole is the perfect dish for you. It’s an ideal way to enjoy a classic comfort food, packed with fresh, wholesome ingredients. This vegetarian-friendly recipe is easy to prepare and perfect for a cozy family dinner. Whether you’re catering to a meat-free diet or simply looking for a delicious way to incorporate more veggies into your meals, this dish is sure to become a favorite!
Ingredients:
For the Biscuits:
- 2 cups (250g) all-purpose flour, with additional flour for dusting purposes
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85g) of chilled unsalted butter, diced into small cubes
- 1 cup + 2 Tablespoons (270ml) whole milk, divided
For the Filling:
- 1/4 cup (56g) unsalted butter
- 1 cup (130g) yellow onion, diced
- 1 cup (130g) carrots, sliced or diced
- 1 cup (120g) celery, sliced or diced
- 1 cup (120g) mushrooms, roughly chopped
- 3–4 garlic cloves, minced
- 1/3 cup (42g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons of fresh thyme leaves (or substitute with 1 teaspoon of dried thyme)
- 2 cups (480ml) vegetable broth
- 1/2 cup (120ml) whole milk
- 2 cups (300g) mixed vegetables (frozen peas, broccoli, or cauliflower florets)
- 2 Tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
Instructions:
- Preheat the Oven: Set your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Biscuits: In a large bowl, whisk together flour, baking powder, and salt. Incorporate the chilled butter with a pastry cutter or your fingertips until the blend takes on a texture similar to coarse crumbs. Add 1 cup of milk and stir until just combined. If needed, add the remaining 2 tablespoons of milk. Lightly flour your hands, shape the dough into a ball, and set aside.
- Cook the Vegetables: In a large skillet over medium heat, melt the butter. Add the onion, carrots, celery, and mushrooms. Sauté for 5–6 minutes until softened.
- Make the Filling: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1 minute, stirring constantly. Slowly add the vegetable broth and milk while stirring. Add the salt, pepper, and thyme. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Stir in the mixed vegetables and parsley. Remove from heat.
- Assemble the Casserole: Pour the vegetable filling into the prepared baking dish. On a lightly floured surface, roll out the biscuit dough to about 1/2 inch thickness. Cut into rounds using a biscuit cutter or glass. Place the biscuits on top of the filling.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy the rich, comforting flavors of this hearty vegetable pot pie casserole!
Conclusion:
This Hearty Biscuit and Vegetable Pot Pie Casserole is not just a delicious comfort food; it’s also an excellent way to pack in plenty of veggies while enjoying the satisfying texture of homemade biscuits. It’s a perfect dish for any time of year, offering warmth and nourishment in every bite. Whether you’re serving it for a family dinner or bringing it to a potluck, this recipe is sure to impress and satisfy.
Hearty Biscuit and Vegetable Pot Pie Casserole
A hearty vegetarian pot pie casserole topped withfluffy homemade biscuits and filled with a creamy mix of vegetables. Perfectfor a cozy family dinner.
Ingredients
- For the Biscuits:
- 2 cups 250g all-purpose flour, with additional flour for dusting purposes
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons 85g of chilled unsalted butter, diced into small cubes
- 1 cup + 2 Tablespoons 270ml whole milk, divided
- For the Filling:
- 1/4 cup 56g unsalted butter
- 1 cup 130g yellow onion, diced
- 1 cup 130g carrots, sliced or diced
- 1 cup 120g celery, sliced or diced
- 1 cup 120g mushrooms, roughly chopped
- 3 –4 garlic cloves minced
- 1/3 cup 42g all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons of fresh thyme leaves or substitute with 1 teaspoon of dried thyme
- 2 cups 480ml vegetable broth
- 1/2 cup 120ml whole milk
- 2 cups 300g mixed vegetables (frozen peas, broccoli, or cauliflower florets)
- 2 Tablespoons fresh parsley chopped (or 2 teaspoons dried parsley)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Biscuits: In a large bowl, whisk together flour, baking powder, and salt. Incorporate the chilled butter with a pastry cutter or your fingertips until the blend takes on a texture similar to coarse crumbs. Add 1 cup of milk and stir until just combined. If needed, add the remaining 2 tablespoons of milk. Lightly flour your hands, shape the dough into a ball, and set aside.
- Cook the Vegetables: In a large skillet over medium heat, melt the butter. Add the onion, carrots, celery, and mushrooms. Sauté for 5–6 minutes until softened.
- Make the Filling: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1 minute, stirring constantly. Slowly add the vegetable broth and milk while stirring. Add the salt, pepper, and thyme. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Stir in the mixed vegetables and parsley. Remove from heat.
- Assemble the Casserole: Pour the vegetable filling into the prepared baking dish. On a lightly floured surface, roll out the biscuit dough to about 1/2 inch thickness. Cut into rounds using a biscuit cutter or glass. Place the biscuits on top of the filling.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy the rich, comforting flavors of this hearty vegetable pot pie casserole!