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Biscuit & Vegetable Pot Pie

Biscuit & Vegetable Pot Pie

This Biscuit & Vegetable Pot Pie is a hearty and flavorful dish, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • large bowl
  • Skillet
  • oven-safe skillet
  • baking dish
  • whisk

Ingredients
  

Biscuits

  • 2 cups all-purpose flour (spooned & leveled)
  • 1 Tablespoon baking powder yes, Tablespoon!
  • ½ teaspoon salt
  • 6 Tablespoons unsalted butter cold and cubed
  • 1 cup whole milk divided

Filling

  • ¼ cup unsalted butter
  • 1 cup yellow onion (diced, ½ of a large onion)
  • 1 cup carrots (sliced or diced, 1–2 large carrots or a handful of baby carrots)
  • 1 cup celery (sliced or diced, 2–3 stalks)
  • 1 cup mushrooms (roughly chopped)
  • 3–4 garlic cloves (minced)
  • ⅓ cup all-purpose flour (spooned & leveled)
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 2 cups vegetable broth
  • ½ cup 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
 

Preparation

  • 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 with a pastry cutter or pulse several times in the processor.
  • Add 1 cup (240ml) milk (reserve the rest for brushing on dough), and then stir/pulse until the dough comes together. Shape biscuit dough into 8 or 9 1-inch-thick discs and refrigerate until ready to use.
  • Make the filling: Melt the butter in a skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic, cooking for 5 minutes or until softened.
  • Stir in flour, salt, pepper, and thyme until absorbed. Stir in broth and ½ cup milk. Simmer for 7–9 minutes until thickened, then add mixed vegetables and parsley. Cool for 5 minutes.
  • Preheat the oven to 400°F (204°C). Pour filling into a greased baking dish. Arrange cold biscuits on top, brushing tops with remaining milk.
  • Bake for 25 minutes, then increase the oven to 425°F (218°C) and bake for 5–6 more minutes until biscuits are golden brown.
  • Remove from oven and cool for 5 minutes before serving. Leftovers keep in the refrigerator for up to 5 days.

Notes

You can use any combination of mixed vegetables for the filling based on your preference.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg
Keyword Biscuit & Vegetable Pot Pie, biscuit recipe, Comfort Food, pot pie, vegetarian
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