Pot pie is always a satisfying cold weather comfort food and this hearty biscuit vegetable pot pie is no exception! The casserole is filled with wholesome savory flavor and plenty of vegetables including mushrooms, peas, broccoli, and carrots. The ultimate pairing for the creamy filling is a simple homemade biscuit topping. Made from 5 easy ingredients, the biscuit topping comes together in minutes, and you can even prepare it ahead of time.
One reader, Karen, commented: “Just finished eating this wonderful vegetable pot pie. I am thinking of adding this to my Thanksgiving table for those who are vegetarian. It was delicious! โ โ โ โ โ “
Another reader, Clare, commented: “Unbelievable. Perfect comfort food on a cold day. This is going to be a staple! โ โ โ โ โ “
Is this pot pie or casserole? Maybe both? Pot pie is usually prepared with pie crust and baked in a pie dish. It’s so satisfyingly delicious and my double crust chicken pot pie is our go-to when we crave the regular version. But today I’m showing you how to make a vegetable-filled rendition topped with biscuits.
After cooking the creamy filling on the stove, you can bake the assembled casserole in a deep-dish pie dish or any 2.5โ3-quart casserole dish. Although I’m considered a pie crust aficionado, my family prefers the biscuit topping! (And it’s easier to make, assemble, and serve, too… a win-win-win.)
This Biscuit & Vegetable Pot Pie Casserole Is:
- Well-seasoned with garlic, pepper, thyme, and parsley
- Creamy, soft, and crispy-crumbly all in one
- Customizable based on the vegetables you love
- Topped with easy buttery biscuits instead of puff pastry or pie crust
- Not soggyโa common problem with puff pastry-topped pot pie
Today’s recipe joins my list of 30 delicious fall dinner recipesโand for good reason. You’ll also love this vegetarian shepherdโs pie!
Before you begin this recipe, let me set you up for success with some helpful information.
Homemade Pot Pie Biscuit Topping
We’re using the same crispy/crumbly biscuit topping that I often serve with this biscuit breakfast casserole. Unlike when making regular homemade biscuits, folding the dough and using a biscuit cutter aren’t necessary steps. You need a pastry cutter or food processor to cut the cold butter into the dry ingredients. Using floured hands, grab handfuls of dough and shape into thick discs.
- 4 of the 5 Ingredients Are Used in the Filling: The ingredient list below looks long, doesn’t it? The wonderful thing is that 4 of the 5 ingredients required for the biscuits are repeated in the vegetable pot pie filling.
- Make the Biscuits First: Prepare the biscuit dough first so that it can chill in the refrigerator until you’re ready to top and bake the filling.
- Preferred Over Puff Pastry: I know many prefer pot pie with puff pastry on top (SO GOOD!) and while that’s doable with this vegetable pot pie filling, you’ll run into some sogginess. I tested this recipe with store-bought and homemade puff pastry (used the “rough puff” dough from these homemade berry turnovers), and the bottom of the topping was soggy every time. I rolled the dough thin, vented the filling with slits in the dough, did not lay the dough directly on the filling (suspended it by attaching to pie dish as best I could), cooked the entire dish longer, and stillโeach time that bottom section of dough that faces the filling turned out soggy.
- Not Soggy: Biscuits are a lot sturdier than buttery pastry, so they solidify and cook easier on top of a creamy base. As long as you bake the vegetable pot pie long enough, only the very bottom of the biscuit that touches the filling will be moist; and that’s not because it’s uncooked, but because it has soaked up some filling.
Can I make this with pie dough? Yes, you can top this vegetable casserole with pie dough, and I have detailed instructions below.
Ingredients in Vegetable Pot Pie Filling (& Substitutions)
- Butter: Like many of our baked goods, this vegetable filling starts with butter. Butter adds flavor and, along with flour, helps the filling properly thicken.
- Vegetable Base: Chopped onion, celery, and carrots make a common flavorful and aromatic base to many soups, sauces, and stews. In this recipe, I also add mushrooms. Feel free to use more of one and less of another; and if you wish to skip the mushrooms, substitute with more vegetable add-ins as noted below.
- Garlic: I usually use 3 cloves of garlic, but you could increase it to 4 for extra flavor.
- Flour: Flour thickens the gravy.
- 3 Main Seasonings: Flavor the filling with salt, pepper, and fresh thyme. If you don’t have fresh thyme, you can substitute dried as listed in the printable recipe below.
- Vegetable Broth: Vegetable broth and whole milk are the liquids in this filling. When testing this recipe, I used different brands of vegetable broth. Keep in mind that some are saltier than others. (Some tasted straight-up sweet!) Stick with 1 teaspoon of salt as listed in the recipe below, and then when the filling comes off the heat, give it a taste and add more salt if you think the filling needs it.
- Whole Milk: I tested with half-and-half, but ultimately chose whole milk because it thickens the filling very well AND it’s what we need for the biscuit topping, too. (Half-and-half is too heavy for the biscuits.) If you need a nondairy milk suggestion, I recommend plain oat milk or almond milk. Keep in mind that the filling won’t taste as creamy and rich.
- Parsley: Parsley brightens and balances the overall flavor. I like to add it right at the end so its freshness doesn’t become lost under the stronger flavors and ingredients.
- Vegetable Add-Ins: Here’s where you can have a lot of fun by adding the vegetables you love most or have on hand. I usually use a mix of frozen peas, fresh or frozen broccoli, and fresh or frozen cauliflower. Other options are canned and drained corn, green beans, white beans, and/or chickpeas. Fresh or frozen corn and green beans (chop into bite-size pieces) work well too.
Skillet: Feel free to cook and bake this pot pie casserole all in 1 pan using an oven-safe skillet, like we do with this cornbread chili casserole recipe. I recommend an 11โ12-inch skillet that’s at least 2 inches deep.
If Using Frozen Vegetables in Pot Pie, Do Not Thaw
If you’re using frozen vegetables in this vegetable pot pie, you do not have to thaw them before stirring them into the filling.
Can I Add Potatoes?
Yes, you can add potatoes to this biscuit vegetable casserole. I recommend adding 1 cup peeled and chopped potato (or sweet potato) when you add the broth. To make room for this addition, remove the mushrooms or 1 cup of vegetable add-ins at the end.
Can I Make This With Chicken?
Yes. I recommend using the filling from this chicken pot pie recipe, or even this turkey pot pie, and the biscuit assembly/baking instructions below.
The photo on the left below shows the mixture after adding the flour, salt, pepper, and thyme. Note that I removed the pan from heat so I could have proper lighting to photograph this stage of the cooking process. You do not remove it from heat at this point. The photo on the right below shows the thickened filling before you pour it into the casserole dish to top and bake. โ
How to Use Pie Crust Instead of Biscuits
Feel free to skip the biscuit topping and use pie crust instead. After cooking the filling in step 2 below, cool for 5 minutes as directed and then pour into a greased 9-inch pie dish that’s 2 inches deep. Roll out 1 chilled disc of homemade pie dough (here is my pie crust recipe if you’d like to try that) or store-bought pie dough to a 12-inch circle. Drape over filling. Cut slits in the top to form steam vents. Crimp or flute the edges to seal. Lightly brush the top of the pie crust with egg wash, which is 1 egg beaten with 1 Tablespoon of milk or water. Bake at 375ยฐF (191ยฐC) for 35โ40 minutes or until the top of the crust is golden brown. After the first 20 minutes of bake time, I place a pie crust shield on top to prevent the edges from burning. For a double crust vegetable pot pie, I recommend using my chicken pot pie baking instructions and this vegetable filling.
Biscuit Vegetable Pot Pie Casserole
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour, 10 minutes
- Yield: serves 8
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This hearty vegetable pot pie is served casserole style with a 5-ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower. See the recipe notes for substitutions and other ingredient suggestions.
Ingredients
Biscuits
- 2 cupsย (250g)ย all-purpose flourย (spooned & leveled), plus extra for hands
- 1 Tablespoonย baking powderย (yes, Tablespoon!)
- 1/2 teaspoonย salt
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- 1 cup + 2 Tablespoons (270ml) whole milk, divided
Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (130g) diced yellow onionย (1/2ย of a large onion)
- 1 cup (130g) sliced or diced carrotsย (1โ2ย large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celeryย (2โ3ย stalks)
- 1 cup (120g) roughly choppedย mushrooms
- 3โ4 garlic cloves, minced
- 1/3 cup (42g) all-purpose flourย (spooned & leveled)
- 1 teaspoonย salt
- 1/2 teaspoonย freshย ground pepper
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 cups (480ml) vegetable broth
- 1/2 cup (120ml) whole milk
- 2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets; see Note)
- 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
Instructions
- 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. Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If itโs too dry, fold in another Tablespoon of milk. If it’s too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8 or 9 1-inch-thick discs. The amount of biscuits you need (and their diameter) depends on the size and shape of the baking dish you’re using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits donโt have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4, or for up to 2 days.
- Make the filling: Melt the butter in a large skillet, pot, or 11- or 12-inch oven-safe skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and 1/2 cup (120ml) milk. Cook and simmer for 7โ9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley if desired. Cool for 5 minutes.
- As it’s cooling, preheat oven toย 400ยฐF (204ยฐC).
- Pour filling into greased 2.5- or 3-quart baking dish, or use a 9-inch pie dish that’s 2 inches deep. Arrange cold biscuits on top, squeezing them in as necessary to fit. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) milk.
- Bake for 25 minutes, and then, keeping the pot pie in the oven, turn oven up to 425ยฐF (218ยฐC) and bake for 5โ6 more minutes, or until biscuits are golden brown on top.
- Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
Notes
- Make Ahead & Freezing Instructions:ย Biscuit topping can be made up to 2 days in advance. See end of step 1. You can also freeze the shaped biscuit dough for up to 3 months. Thaw in the refrigerator before assembling on top of filling. Filling can be prepared 1 day in advance; cover and store in the refrigerator. Bring filling to room temperature before baking. It’s best to arrange the shaped biscuit dough on the filling immediately before baking so the biscuits do not absorb too much filling and become soggy. You can also prepare and freeze the filling for up to 3 months (freeze the shaped biscuits separately). Thaw at room temperature, give it a stir, and then cover with thawed biscuits and bake as instructed.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Pastry Cutter or Food Processorย | 2.5- or 3-quart Baking Dish or 9-inch Pie Dish | Pastry Brush
- Option to Add Flavor to Biscuits: Since you’re using it in the filling and if you have extra, feel free to add 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 Tablespoon chopped fresh parsley (or 1 teaspoon dried), and/or 1 minced garlic clove to the biscuit dough when you add the salt. You could even add 1 cup of your favorite shredded cheese when you add the salt.
- Onion/Celery/Carrots/Mushrooms: Feel free to use more of one and less of another, such as skipping the celery and adding 1/2 cup extra each carrots and onions. If you wish to skip the mushrooms, substitute with more vegetable add-ins at the end of the recipe.
- Flour: Flour thickens the gravy. You could also use 2 Tablespoons of cornstarch instead.
- Vegetable Broth: When testing this recipe, I used different brands of vegetable broth. Keep in mind that some are saltier than others. (Some tasted straight-up sweet!) Stick with 1 teaspoon of salt as listed in the recipe, and then when the filling comes off the heat in step 4, give it a taste and add more salt if you think the filling needs it. You can substitute with chicken broth if desired.
- Whole Milk: Whole milk is best in the filling and biscuits. Avoid lower-fat milks, and if you need a nondairy milk suggestion, I recommend plain oat milk. Plain almond milk would be the second best option for nondairy. Keep in mind that the filling won’t taste as creamy and rich.
- Vegetable Add-Ins: Use 2 total cups of mixed vegetable add-ins. A mix of frozen peas, fresh or frozen broccoli, and fresh or frozen cauliflower is great. Other options are canned and drained corn, green beans, white beans, and/or chickpeas. Frozen corn or frozen or fresh green beans (chop into bite-size pieces) work well too. If using frozen vegetables, do not thaw.
- Can I Add Potatoes? Yes. I recommend adding 1 cup peeled and chopped potato (or sweet potato) when you add the broth. To make room for this addition, remove the mushrooms or 1 cup of vegetable add-ins at the end.
- Canned Biscuits:ย Though I recommend homemade (yum!), you can use canned biscuits. Follow this recipe as written, subbing canned biscuits for homemade. If prepping the casserole in advance, place sliced canned biscuits on top of casseroleย immediately before baking.
More Dinner Recipes
- Vegetarian Pumpkin Chili
- Black Bean Burgers
- Homemade Pizza Dough
- Thick & Hearty Minestrone Soup
- Savory Vegetable Tart
- Butternut Squash Macaroni & Cheese
PS: The baking dish you see in these photos is the medium pan from the Marin White Baker with Handles set at Crate & Barrel and the little serving bowl is by the brand Juliska.
Reader Comments and Reviews
Can you add chicken to this? To make it like a chicken pot pie but with the biscuits instead?
Hi Cheyenne, absolutely โ see section โCan I Make This with Chicken?โ You can use the filing from this chicken pot pie recipe. Enjoy!
Was a project, but so worth it!
Minor changes I made were to parboil carrots, add cubed potatoes for a few minutes then frozen broccoli after I turned the heat off. Used 1/2 c of the cooking water with broth and milk, along with heaping Tbs. of nutritional yeast. Sautรฉed the onion, celery & mushrooms. Made my rue, added the liquid til thickened then all the veggies. So glad I have leftovers!
Thank you for a delicious recipe!
This was soo tasty!! I used a 2 qt dish and it was a little too large, the biscuits didn’t completely cover all the filling. In any case, still delicious. Would absolutely make again.
As written, this recipe is delicious but there isn’t nearly enough filling to go with this amount of biscuits. I made it a second time, put it in a deep lasagna pan, and doubled both the biscuits and the filling since I’d have more surface area to cover with biscuits. Next time, I’ll use the same pan, double the biscuits, and triple the filling. Delicious recipe that my family enjoyed, the ratios are just off.
100% agree. Love the flavors but after being disappointed by the ratios the first time, Iโve started to 2x the filling and 1x the biscuits. I also usually add one can of chickpeas to bulk the filling up even more.
Hi Sally,
If I make the biscuits the night before, can I put the raw biscuits in the refrigerator to use the next day?
Thanks.
Hi Allana, yes that’s fine! Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4, or for up to 2 days.
This has become a family favorite! I add potatoes, carrots, and broccoli as the veggies and use grands biscuits instead of making my own. Always delicious! Thanks for posting it!
Amazing! Iโve tried a lot of pot pie casseroles and this is the best by far. The homemade biscuits are incredible and really bring the dish together.
I used fresh potatoes, carrots, onion which I added all at the beginning. After it was done simmering added some canned corn and peas.
Came out perfect after the 25 minutes and didnโt need the milk brushed on top of the biscuits.
Wonderful and easy to make!!! Every recipe I have tried by Sally has been a winner. This is so delicious. My family loved it! I added some chopped chicken to mine and was delicious!
Where can I find the nutrition information? Specifically carbs.
Hi Holly, We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I made this once before and thought it was delicious but, like another reviewer, I felt there wasnโt enough filling to go with the biscuits. This time I doubled the filling and put it in an 11×13 pan with ten biscuits on top. I used gf flour and Betty Crocker gf Bisquick mix to make the biscuits so it would be gluten free. It was fantastic! I love so many of you recipes. Thank you Sally!
I tried this and it was so good! Unfortunately though my pan was too shallow and most of the filling seemed to get soaked up by the biscuits. Because of this I want to try to cook the biscuits and the filling separately, do you happen to know how that would affect the oven time for the filling?
Bake time will be a little shorter for the filling alone – look for bubbles around the edges.
Love this recipe! Most of the time I have all the ingredients in my fridge already. These are the best biscuits and the veggies and gravy have incredible flavor. This one is easy to throw together and always a hit.
This pot pie was delicious. To my family the biscuits stole the show. Can I bake these biscuits by themselves?
Hi Rebecca, you could make these as a drop biscuit, or if you’re looking for a traditional biscuit with tall flaky layers, here is our biscuit recipe. We’re so glad it was a hit!
I bsked just the biscuits. They came out like clouds! They were fantastic. Baked at 350ยฐF for 20-25 mins. Thank-you.
Hi! So excited to make this. Have you tried the biscuits with gluten free AP flour? Iโm thinking Iโll try it and see how they turn out without changing anything elseโฆ
Hi Mel, we’re sure you could, but we have not tested it.
Can you freeze this receipe after baking to store for later?
Hi Joe! See recipe Notes for our recommended make ahead instructions – it’s best to freeze the filling and the biscuit topping separately.
12/10!!!!!!
Absolutely delicious! I used vegan butter and oat milk, and swapped the two cups of extra veg for a can of chickpeas
And it turned out perfectly!!! So delicious, easy and like make ahead friendly. Highly recommend to all!
Made this last night for my husband and I. He loved it, I loved it. I made the pot pie fillingโฆinsanely good! And then did the biscuits and followed the recipe true test of the way. The favours were greatโฆhoping this reheats ok. I think I will do covered at 300 to reheat and then at the end turn it up for 5 min. We will see โค๏ธ
I made this and added the thyme and cheddar cheese to the biscuits. I prepared exactly as recipe stated and it came out perfect! Best thing Iโve cooked all year. I used dried mushrooms in a jar from Costco, rinsed well. Worked well with the gravy, so savory and satisfying and it softened the texture. I will definitely be cooking again and sharing to my vegetarian friends!
No fresh herbs around here,but still looks good. Used a cast iron 12 so I only had to wash one pan. Thanks for the recipe!
This looks amazing! I have a small family, so weโll have leftovers. Do the biscuits hold up well on top of the liquid casserole after being refrigerated and reheated? Or do they soak up too much liquid when stored as leftovera?
Hi Nancy, this recipe works great as leftovers! We’re so glad you enjoyed the dish.
I can’t believe how easy and flavorful this is. I had a ton of veg that was about to turn. I took the the speed route and threw it all in a food processor. Really great. Perfect for a cold, blustery day like the one we’re having today.
This is a great recipe! Absolutely delicious. I made it in a cast iron skillet so perfect for stovetop and then moving to the oven. Thank you!
I want to make this. I would like to use either whole wheat or white/whole wheat flour instead of ap flour. What do you think? Love your site & recipes. Happy New Year….Nancy Visconti
Hi Nancy, you can use white whole wheat flour. The biscuits will taste a little dense. The biscuits will taste very, very dense if using regular whole wheat flour.
I used whole grain wheat flour ( my favourite). The biscuits were delicious. I used ap for thickening.
This was delicious. Thank you. My husband is vegetarian and I am always looking for a recipe for both of us to enjoy.