Comments

 I like trying me recipes, but I'm pretty sure som...
Gloria SeguraEasy White Bean Soup 1 month ago
Sounds good
Dusty CallahanDelicious Eggplant Appetizer 2 months ago
Eggplant appetizer recipe for eggplant appetizer 
Dusty CallayDelicious Eggplant Appetizer 2 months ago
Interested in you eggplant appetizer recipe And jo...
Dear Dusty,The pleasure is all mine  
Dusty CallahanDelicious Eggplant Appetizer 3 months ago
Please continue to send easy & tasty recipes… Than...
Blossom LadyApple Pie Cookies 3 months ago
Thank you, Rita! I'm glad to know you enjoy the re...
Trust me, Carol, you'll love them! :)
Rita LeannaApple Pie Cookies 3 months ago
thank you so much for all your recipes     I love ...
CarolStuffed Baked Paccheri 4 months ago
have to try some of these recipes!

Biscuit & Vegetable Pot Pie (Casserole)

Blossom Lady
Oct 14, 2021 06:30 AM
Biscuit & Vegetable Pot Pie (Casserole)

Pot pie is always a satisfying cold weather comfort food and this hearty biscuit vegetable pot pie is no exception! The casserole is filled with wholesome savory flavor and plenty of vegetables including mushrooms, peas, broccoli, and carrots. The ultimate pairing for the creamy filling is a simple homemade biscuit topping. Made from 5 easy ingredients, the biscuit topping comes together in minutes and you can even prepare it ahead of time.

Is this pot pie or casserole? Maybe both? Pot pie is usually prepared with pie crust and baked in a pie dish. It’s so satisfyingly delicious and my double crust chicken pot pie is our go-to when we crave the regular version. But today I’m showing you how to make a vegetable-filled rendition topped with biscuits. After cooking the creamy filling on the stove, you can bake the assembled casserole in a deep-dish pie dish or any 2.5-3 quart casserole dish. Though I’m always a pie crust aficionado, my family prefers the biscuit topping! (And it’s easier to make, assemble, and serve too… a win-win-win.)

This hearty vegetable pot pie is served casserole style with a 5 ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower. 

Ingredients:

Biscuits

  • 2 cups (250g) all-purpose flour (spoon & leveled), plus extra for hands
  • 1 Tablespoon baking powder (yes, Tablespoon!)
  • 1/2 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, cold and cubed
  • 1 cup + 2 Tablespoons (270ml) whole milk, divided

Filling

  • 1/4 cup (4 Tablespoons; 60g) unsalted butter
  • 1 cup chopped yellow onion (1/2 of a large onion)
  • 1 cup sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
  • 1 cup sliced or diced celery (2–3 stalks)
  • 1 cup (120g) roughly chopped mushrooms
  • 3–4 garlic cloves, minced
  • 1/3 cup (42g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 2 cups (480ml) vegetable broth
  • 1/2 cup (120ml) whole milk
  • 2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets, see note)
  • 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments