Description

This Biscuit & Vegetable Pot Pie Casserole is creamy, hearty, and topped with golden, fluffy biscuits. Packed with tender vegetables in a rich savory sauce, it is perfect for cozy family dinners.

Ingredients

2 cups mixed vegetables (carrots, peas, corn)

1 large potato, diced

1/2 onion, chopped

2 garlic cloves, minced

2 tbsp butter

2 tbsp flour

2 cups milk or vegetable broth

1/2 cup heavy cream (optional)

1/2 tsp dried thyme

Black pepper to taste

1 can refrigerated biscuits (or homemade if preferred)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C).
Boil the diced potatoes in a pot of water until fork-tender. Drain and set aside.
In a large skillet over medium heat, melt the butter. Sauté the chopped onion and minced garlic until softened and fragrant.
Stir in the flour and cook for about 1 minute to remove the raw flour taste.
Gradually pour in the milk or vegetable broth while stirring constantly until a smooth, thick sauce forms.
Stir in the heavy cream if using, dried thyme, black pepper, cooked potatoes, and mixed vegetables. Simmer briefly until well combined and creamy.
Transfer the mixture into a greased casserole dish and spread evenly.
Place the refrigerated biscuits evenly on top of the vegetable filling.
Bake for 15 to 20 minutes, or until the biscuits are golden brown and cooked through.
Let rest for 5 minutes before serving.

Notes

Add mushrooms or green beans for additional flavor and texture.

For extra protein, mix in cooked lentils or chickpeas.

Stir in shredded cheddar for a cheesier version.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven for best texture, or microwave individual portions.

For freezing, freeze the filling separately and top with fresh biscuits before baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 9 g
Cholesterol: 45 mg