Biscuit & Vegetable Pot Pie (Casserole) - Sally's Baking Addiction

Biscuit Vegetable Pot Pie Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


- 2 tablespoons unsalted butter

- 1 small onion, chopped

- 2 garlic cloves, minced

- 8 ounces mushrooms, sliced

- 1 cup frozen peas

- 1 cup chopped broccoli florets

- 1 cup diced carrots

- 1/4 cup all-purpose flour

- 2 cups vegetable broth

- 1 cup milk

- 1 teaspoon dried thyme

- Salt and pepper to taste

- 2 cups biscuit mix

- 2/3 cup milk


1. Preheat the oven to 375°F (191°C).

2. In a large skillet, melt the butter over medium heat. Add the onion, garlic, and mushrooms, and cook until softened.

3. Stir in the frozen peas, broccoli, carrots, and flour. Cook for 2-3 minutes.

4. Gradually whisk in the vegetable broth and milk. Stir in the thyme, salt, and pepper. Cook until the mixture thickens.

5. In a separate bowl, combine the biscuit mix and milk until a soft dough forms.

6. Pour the vegetable filling into a greased 2.5–3-quart casserole dish.

7. Using floured hands, grab handfuls of biscuit dough and shape into thick discs. Place the discs on top of the vegetable filling.

8. Bake for 35-40 minutes, or until the biscuits are golden brown and cooked through.

9. Serve hot and enjoy!

Note: You can also use pie crust instead of biscuits. Follow the instructions in the original text for using pie crust instead.

Serves: 6