7 Reasons to Delight in Biscuit Vegetable Pot Pie Casserole Bliss

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Thank you so much for being here, truly. If you’ve landed on this page, chances are you’re craving something comforting, veggie-packed, and baked until golden and bubbly—and oh wow, have I got the perfect dish for you! This Biscuit Vegetable Pot Pie Casserole is the kind of recipe that fills your kitchen with the warm, savory smell of home. It’s creamy, cozy, and topped with the fluffiest, five-ingredient homemade biscuits that soak up every bit of flavor from the rich vegetable filling underneath.

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Why You’ll Love This Biscuit Vegetable Pot Pie Casserole

This is not your average pot pie—this is hearty, flavorful, and a total crowd-pleaser. It’s a vegetarian main dish that delivers on every level: creamy filling, a crisp golden biscuit topping, and loads of color and texture from the veggie medley.

Reasons to Love This Recipe:

• Simple biscuit topping with just 5 pantry ingredients

• 100% vegetarian, with easy swaps to make it vegan or gluten-free

• Make-ahead and freezer-friendly

• Loaded with comforting fall and winter vegetables

• Feeds a crowd (makes 8 servings!)

What Does It Taste Like?

This casserole is creamy and savory, with rich notes from the sautéed garlic, onion, and thyme-infused veggie broth. The biscuit topping is buttery and tender, with just the right amount of crispiness on top. Every bite is a delicious contrast between creamy filling and flaky biscuit!

Benefits of This Dish

• Great way to use up leftover or frozen vegetables

• Can be made ahead for easy weeknight dinners

• Balanced nutrition with fiber, vitamins, and plant-based goodness

• Easily customizable based on what you have on hand

Ingredients

For the Biscuits:

• 2 cups (250g) all-purpose flour, plus extra for dusting

• 1 Tablespoon baking powder

• 1/2 teaspoon salt

• 6 Tablespoons (85g) cold unsalted butter, cubed

• 1 cup + 2 Tablespoons (270ml) whole milk, divided

For the Filling:

• 1/4 cup (56g) unsalted butter

• 1 cup diced yellow onion

• 1 cup sliced/diced carrots

• 1 cup diced celery

• 1 cup chopped mushrooms

• 3–4 garlic cloves, minced

• 1/3 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 2 teaspoons fresh thyme (or 1 tsp dried)

• 2 cups vegetable broth

• 1/2 cup whole milk

• 2 cups mixed vegetables (peas, broccoli, cauliflower)

• 2 Tablespoons chopped parsley

Tools You’ll Need:

• Large mixing bowl

• Whisk

• Pastry cutter or food processor

• Skillet (oven-safe if possible)

• 2.5- or 3-quart baking dish or 9-inch pie dish

• Pastry brush

• Wooden spoon or spatula

Ingredient Substitutions & Add-Ins

I promised you versatile, and here’s proof!

• Milk: Sub with oat milk or almond milk (for dairy-free)

• Butter: Use vegan butter for a plant-based version

• Veggies: Swap in green beans, corn, chickpeas, or even sweet potato

• Flour: Use 2 Tbsp cornstarch for a gluten-free thickener

• Broth: Chicken broth can be used if not vegetarian

• Cheese Biscuits: Add 1 cup shredded cheddar to biscuit dough for extra flavor

• Herbs: Add extra parsley, thyme, or rosemary to both the filling and the biscuit dough

How to Make Biscuit Vegetable Pot Pie Casserole

Step 1: Make the Biscuit Dough

In a large bowl, whisk flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or pulse in a food processor until crumbly. Stir in 1 cup milk until a shaggy dough forms. Add a little more flour or milk as needed to get a sticky but shapeable dough.

Dust your hands with flour and shape the dough into 8–9 thick discs. Place on a lined tray and refrigerate until ready to use.

Step 2: Prepare the Filling

Melt butter in a large skillet over medium heat. Sauté onions, carrots, celery, mushrooms, and garlic for about 5 minutes. Stir in flour, salt, pepper, and thyme until veggies are coated and flour has absorbed moisture.

Slowly pour in vegetable broth and milk, stirring until it thickens into a creamy mixture. Add in your mixed veggies and parsley. Let it cool for 5 minutes while the oven preheats to 400°F (204°C).

Step 3: Assemble the Casserole

Pour the filling into a greased baking dish. Arrange the cold biscuit rounds on top, squeezing them in if needed. Brush biscuits with the remaining 2 Tbsp of milk.

Step 4: Bake

Bake at 400°F for 25 minutes. Then increase heat to 425°F and bake for another 5–6 minutes, until the biscuits are golden and the filling is bubbling at the edges.

Let cool slightly before serving—it will smell amazing!

What to Serve with Vegetable Pot Pie Casserole

• A crisp green salad with lemon vinaigrette

• Roasted Brussels sprouts or asparagus

• A glass of crisp white wine or sparkling apple cider

• Crusty bread (because why not double the carbs?)

Tips for Biscuit Success

• Use cold butter and cold milk—it helps the biscuits stay flaky

• Don’t overwork the dough; it’s meant to be rough and rustic!

• Chill biscuits before baking to prevent sogginess

• If using canned biscuits, place them on just before baking

Storage & Make-Ahead Instructions

• Fridge: Store leftovers in an airtight container for up to 5 days

• Freezer: Freeze biscuit dough and filling separately for up to 3 months

• Reheat: Warm individual portions in the microwave or oven until hot

FAQ: Biscuit Vegetable Pot Pie Casserole

Can I make this recipe vegan?

Yes! Simply use a non-dairy milk like oat or almond milk and swap in vegan butter. Make sure your biscuits are also dairy-free, and you’ll have a completely plant-based, cozy casserole.

Can I use canned biscuits instead of homemade?

You can. Just be sure to place the canned biscuit dough on top right before baking to keep them from getting soggy.

How do I make this gluten-free?

Use a 1:1 gluten-free flour blend in both the filling and the biscuit dough. You can also replace the flour in the filling with 2 tablespoons of cornstarch for thickening.

Can I add potatoes to the filling?

Absolutely! Add about 1 cup of diced potatoes or sweet potatoes when you add the broth. Just reduce the amount of other vegetables slightly to make room.

Can I make this ahead of time?

Yes! You can prepare the filling and biscuit dough up to 2 days ahead. Store them separately in the fridge and assemble right before baking.

Can I freeze this casserole?

Yes. Freeze the filling and biscuits separately for up to 3 months. Thaw before assembling and bake as directed.

What size dish should I use?

A 2.5 to 3-quart baking dish works best, or you can use a 9-inch deep-dish pie plate. Make sure there’s enough room for the filling to bubble under the biscuits.

How do I know when the biscuits are done?

They’ll be golden brown on top and cooked through underneath. After the first 25 minutes at 400°F, bump the oven to 425°F for the final 5–6 minutes to get that perfect color.

Can I use different vegetables?

Definitely! This recipe is very flexible. Swap in corn, green beans, chickpeas, or anything you love. Just aim for 2 total cups of mixed add-in vegetables.

More Cozy Casserole Recipes You’ll Love

If this casserole made your day (or week), here are a few more cozy bakes to try next:

• Chicken Pot Pie with Biscuits – A Cozy Classic Reinvented

• Mediterranean Chicken Zucchini Bake – A Flavorful, Easy Dinner

• Spinach Artichoke Chicken Casserole Recipe

Bookmark them now—you’re going to want these on repeat.

Let’s Connect on Pinterest!

Tried this recipe? I’d love to see it!
 Share your creations over on Pinterest and tag me @recipesbysylvia with your beautiful biscuit-topped bakes. Your kitchen wins deserve to be celebrated!

So go ahead, grab your skillet and baking dish—it’s time to bring a little golden, biscuit-topped magic to your dinner table. This one’s made for second helpings.

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