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Biscuit Vegetable Pot Pie Casserole

Biscuit Vegetable Pot Pie Casserole
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Biscuit Vegetable Pot Pie Casserole is a warm, comforting one-dish meal featuring a creamy vegetable filling topped with fluffy, golden biscuits. This hearty casserole blends colorful vegetables and a rich sauce with a tender biscuit crust, perfect for cozy dinners or casual gatherings. Easy to customize and quick to prepare, it satisfies your taste buds and soul with nutritious, creamy goodness.

Ingredients

Scale

Vegetable Filling

  • 3 cups mixed vegetables (such as carrots, peas, corn, and green beans)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 2 cups vegetable broth
  • 1 cup milk or cream (or plant-based milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

Additional Toppings

  • 1 cup shredded cheddar cheese (optional, use vegan cheese for dairy-free)
  • 1 can (about 10 biscuits) refrigerated biscuit dough (use gluten-free biscuit dough if needed)

Instructions

  1. Prepare the Filling: Start by sautéing your chosen mixed vegetables in butter over medium heat until they are tender but still vibrant, about 5-7 minutes. Stir in the flour to coat the vegetables evenly, cooking for 1-2 minutes to remove raw flour taste. Gradually whisk in the vegetable broth and milk, stirring constantly until the sauce thickens and becomes creamy. Season with salt, pepper, thyme, and garlic powder, adjusting flavors as needed.
  2. Assemble the Casserole: Transfer the creamy vegetable mixture into a greased 9×13-inch casserole dish. Evenly sprinkle shredded cheddar cheese over the filling if using, to add a rich, melty layer underneath the biscuit topping.
  3. Add the Biscuit Topping: Arrange biscuit dough pieces or spoon dollops evenly across the top of the vegetable mixture, covering the surface. The biscuit dough will bake into golden, fluffy biscuits that serve as the crust of the casserole.
  4. Bake to Golden Perfection: Place the casserole in a preheated oven at 375°F (190°C) and bake for 25 to 30 minutes, or until the biscuits turn golden brown, are cooked through, and the filling bubbles around the edges. If biscuits brown too quickly, loosely cover the casserole with foil halfway through baking.

Notes

  • Fresh or frozen vegetables both work well; adjust cooking time to avoid sogginess.
  • Sauté vegetables in batches if needed to ensure even cooking and texture.
  • Use cold biscuit dough to achieve flaky, layered biscuits.
  • Allow the casserole to rest for 5-10 minutes before serving to let it set and make serving easier.
  • To make the biscuit topping crispier, brush with melted butter before baking and avoid covering with foil.

Nutrition

Keywords: vegetable pot pie, biscuit casserole, comfort food, vegetarian casserole, one-dish meal, easy dinner, creamy vegetable bake

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