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Biscuit Vegetable Pot Pie Casserole

Biscuit Vegetable Pot Pie Casserole
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If you’re craving a warm, comforting meal that combines hearty vegetables and fluffy biscuits, look no further than our Biscuit Vegetable Pot Pie Casserole. This easy-to-make dish is perfect for busy weeknights or family gatherings, bringing everyone together with its delightful flavors. Packed with nutritious veggies and topped with a flaky homemade biscuit crust, this casserole is not only delicious but also versatile. Feel free to customize it with your favorite seasonal vegetables or proteins for added heartiness. Once you take a bite of the creamy filling paired with the buttery biscuits, you’ll understand why this recipe is destined to become a staple in your home.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (spooned & leveled), 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 (spooned & 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 mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets)
  • 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. For the biscuit topping, whisk together flour, baking powder, and salt in a bowl. Cut in cold butter until crumbly, then add milk until just combined. Shape into 8 discs and refrigerate.
  3. In a skillet, melt butter over medium heat. Sauté onions, carrots, celery, mushrooms, and garlic until softened. Stir in flour, salt, pepper, and thyme; gradually mix in vegetable broth and milk until thickened.
  4. Stir in mixed veggies and parsley; pour into a greased baking dish.
  5. Place biscuit discs on top of the filling and brush with remaining milk. Bake for 25 minutes at 400°F, then increase heat to 425°F for an additional 5 minutes until golden brown.
  6. Let cool for 5 minutes before serving.

Nutrition

Find it online: https://besthotrecipes.com/biscuit-vegetable-pot-pie-casserole/