Description
A comforting and hearty Biscuit & Vegetable Pot Pie casserole filled with a variety of vegetables and topped with fluffy biscuits.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, plus extra for hands
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- 1 cup + 2 Tablespoons (270ml) whole milk, divided
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (130g) diced yellow onion
- 1 cup (130g) sliced or diced carrots
- 1 cup (120g) sliced or diced celery
- 1 cup (120g) roughly chopped mushrooms
- 3–4 garlic cloves, minced
- 1/3 cup (42g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 teaspoons fresh thyme leaves
- 2 cups (480ml) vegetable broth
- 1/2 cup (120ml) whole milk
- 2 cups (about 300g or 10 ounces) mixed vegetables
- 2 Tablespoons chopped fresh parsley
Instructions
- Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients until coarse crumbs form.
- Add 1 cup (240ml) milk and stir until the dough comes together. Shape into 8 or 9 discs and refrigerate.
- Make the filling: Melt butter in a large skillet over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook for 5 minutes until softened.
- Stir in flour, salt, pepper, and thyme. Add broth and 1/2 cup milk, cooking until thickened.
- Stir in mixed vegetables and parsley, then remove from heat and cool for 5 minutes.
- Preheat oven to 400°F (204°C). Pour filling into a greased baking dish and arrange biscuits on top. Brush with remaining milk.
- Bake for 25 minutes, then increase temperature to 425°F (218°C) and bake for an additional 5–6 minutes until biscuits are golden brown.
- Remove from oven and cool for 5 minutes before serving.
Notes
- Leftovers keep well in the refrigerator for up to 5 days.
- Reheat as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Biscuit, Vegetable, Pot Pie, Casserole, Recipe