Biscuit & Vegetable Pot Pie (Casserole)

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.

vegetable pot pie with biscuit topping

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 2.5-3 quart casserole dish. Though I’m always 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 soggy, a common problem with puff pastry topped pot pie

a serving of vegetarian vegetable pot pie with biscuit topping

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 each 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 again– each time that bottom section of dough that faces the filling was 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– 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.

biscuit dough starting with flour, sugar, salt, and cubed butter

biscuit dough in bowl and shaped on tray

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 feel free to use 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 heat, give it a taste and add more salt if you feel 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. Frozen corn or frozen or fresh 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 skillet pot pie recipe. I recommend an 11-12 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 and the biscuit assembly/baking instructions below.

vegetables, vegetable broth, herbs, and other ingredients

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.

cooked vegetable base and creamy filling finished on the stove

vegetable pot pie with biscuit topping before baking

close up photo of biscuit topped vegetable pot pie

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 deep dish 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 375°F (191°C) for 35-40 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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegetable pot pie with biscuit topping

Biscuit Vegetable Pot Pie Casserole

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: serves 8
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


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.



  • 2 cups (250gall-purpose flour (spoon & leveled), plus extra for hands
  • 1 Tablespoon baking powder (yes, Tablespoon!)
  • 1/2 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, cold and cubed
  • 1 cup + 2 Tablespoons (270ml) whole milk, divided


  • 1/4 cup (4 Tablespoons; 60g) unsalted butter
  • 1 cup chopped yellow onion (1/2 of a large onion)
  • 1 cup sliced or diced carrots (12 large carrots or a handful of baby carrots)
  • 1 cup sliced or diced celery (23 stalks)
  • 1 cup (120g) roughly chopped mushrooms
  • 34 garlic cloves, minced
  • 1/3 cup (42g) all-purpose flour (spoon & 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 (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)


  1. 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 the milk, and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s 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 8-9 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 don’t 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.
  2. Make the filling: Melt the butter in a large skillet, pot, or 11-12 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 milk. Cook and simmer for 7-9 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 to taste if desired. Cool for 5 minutes.
  3. As it’s cooling, preheat oven to 400°F (204°C).
  4. Pour filling into greased 2.5 – 3 quart baking dish or 9-inch deep dish 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 milk.
  5. Bake for 25 minutes, and then keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5-6 more minutes or until biscuits are golden brown on top.
  6. 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Optional 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.
  3. 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.
  4. Flour: Flour thickens the gravy. Feel free to use 2 Tablespoons of cornstarch instead.
  5. 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 heat in step 4, give it a taste and add more salt if you feel the filling needs it. Feel free to substitute with chicken broth if desired.
  6. 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 2nd best option for nondairy. Keep in mind that the filling won’t taste as creamy and rich.
  7. 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 chickpeas. Frozen corn or frozen or fresh green beans (chop into bite-size pieces) work well too. If using frozen vegetables, do not thaw.
  8. 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.
  9. Canned biscuits: 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 casserole immediately before baking.

Keywords: biscuit vegetable pot pie

More Dinner Recipes

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.


  1. This sounds delicious, and perfect for this time of year. I have always appreciated how detailed you are with your recipe instructions and substitutions. Let’s face it biscuit topping just equals more carby goodness to consume, I can see why your family loves it more 🙂

  2. Could I sub soy milk and vegan butter in the dough and the filling?

    1. Hi Lily, I haven’t tested a dairy-free version of the biscuits. Let me know if you do. It may be best to find a dairy-free biscuit recipe (that’s specifically formulated to work without dairy) to use instead.

  3. Can I use biscuit topping with the chicken pot pie filling?

    1. Absolutely! Use the same baking instructions, just the different filling.

  4. Michelle Ayers says:

    Looks so good!

  5. Doreen Barrette says:

    Can I use almond milk instead of whole milk

    1. Lexi @ Sally's Baking Addiction says:

      Hi Doreen, Whole milk is best. But for a nondairy milk suggestion, we recommend plain oat milk. Plain unsweetened almond milk could work too. Keep in mind that the filling won’t taste as creamy and rich.

  6. Sounds incredible! Can I sub buttermilk for the whole milk in the biscuits?

    1. Absolutely! But I would not use buttermilk in the filling.

  7. Can I use pre-made biscuits from the grocery store for the topping?

  8. Emily Laborde says:

    Hi Sally, I’m Vegan and I need to know if Ivan replace the butter and the whole milk for neutral coconut oil or margarine and Almond or soy milk to bake the dough? Thanks
    From Argentina ( I’m going to put my mom’s e-mail, because she is subscribe to your blog)

    1. Hi Emily! I’ve tested the biscuits and filling with nondairy milk, but never a nondairy butter. Coconut oil or margarine could work in the filling but I have not tested it so please let me know if you do. It may be best to find a vegan biscuit recipe to use as the topping.

  9. Patricia Riippi says:

    This looks amazing..I know what I am making VERY soon!

  10. Looks delicious! I’ll have to make it this week. My husband is a carnivore. At which step can I add chicken?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Tameka, we recommend using the filling from this chicken pot pie recipe and the biscuit assembly/baking instructions from here.

  11. This looks delicious! Thank-you for adding so many detailed instructions. I will be making it as the vegetarian option for Thanksgiving (Canadian Thanksgiving is this weekend)! Just curious as to the dimensions of your 3-quart baking dish. Was it a 13×9, 11×8 or 8×8? I’m not sure of the quart content of my baking dishes, but I feel like the 13×9 is the safe bet.

    1. Hi Hayley, a 9×13 inch pan works because it typically holds 3 quarts. The pan I use is a little smaller, but any pan that holds around this volume is fine. Hope everyone enjoys it!

    2. I doubled this recipe and it was just about overflowing in a 13 x 9 inch dish so you will be fine. Doubling it was super easy and worked out well but I’d recommend not pouring all the filling in and if you do, put a cookie sheet underneath. You will definitely have a little overflow. It was delicious!

  12. This looks delicious! I’m definitely going to try it! Sally, do you think I can use buttermilk instead of milk?

    1. Hi Vi Kate, you can use buttermilk in the biscuits but I do not recommend buttermilk in the filling. Let me know if you try the recipe!

  13. Hello,
    This looks delicious! There is only two of us. So for the biscuit recipe, can I just cut the ingredients in half to make 4 servings?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Beth, absolutely. Feel free to halve the entire recipe if you’d like less of the filling as well. Hope you enjoy it!

  14. Sally Shadwick says:

    This looks incredible! I only have heavy cream on hand. Could I use that instead of whole milk? Thank you!

    1. Hi Sally, you’ll need milk for the biscuits. You can use cream in the filling, but it will be quite thick. You may want to reduce the amount and add a little more broth in its place.

  15. Hi – I would like to make this later this week. If I add potatoes should I pre-cook them? Thanks so much!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jenna, no need to pre-cook the potatoes. See recipe notes for details on when to add. Hope you enjoy it!

  16. I don’t know that I’ve ever made a recipe the day it was published before, but this caught my eye right as I was about to head to the grocery store!! I didn’t really measure anything, but followed the general method, and it worked great. Never would have thought to use biscuits for a pot pie before, but this might be my new preferred method! Can’t wait for tonight’s leftovers!

    1. Lexi @ Sally's Baking Addiction says:

      So glad you enjoyed this one, Emily — thanks for reporting back!

  17. I’ve been baking your recipes for about an year now and your blog never disappoints me. The recipes always work perfectly, 100% of the time. I’m astonished by this recipe because of how simple it is! I can’t believe something so simple tastes sooooo good. This is definitely a favorite from today on. Thank you so much!

  18. I want to make this and the chicken pot pie and egg versions, too. I know how this will sound crazy, but I don’t own a pastry cutter or food processor! Do you think I can have success just mixing the cold butter into the flour with my hands? thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Elizabeth, we’d recommend using a fork to help cut in the butter (using your hands can quickly make the butter soft and warm). Hope you enjoy this recipe!

    2. I’ve also grated frozen butter for pie crust before, it worked well

  19. Can’t wait to try this. I think it would make an amazing side dish along with a roast chicken or ham, as an alternate to putting the meat into the pot pie. That could also make it work for those families with both meat eaters and non.

  20. yay a vegetarian savory recipe, I’m always happy to see a surprise. Question, would it be best to just have this be eaten on the day its made? I’m wondering if the biscuits will get soggy the day after etc

    1. Hi Jenna, like most dishes, it certainly tastes best fresh out of the oven, but leftovers keep well. The biscuits firm up quite a bit in the refrigerator and don’t really soak up any more of the filling– because the filling thickens up in the refrigerator too! We usually reheat in the microwave, but you could reheat it covered in the oven if desired.

  21. I used bacon fat instead of olive oil which gave awesome flavor. My 2 cups veggies were a frozen California mix. For the biscuits I did half whole wheat and half regular flour. I also did chicken instead of veggie stock. It just came out of the oven. When I tasted the sauce it was perfection. I can’t wait to eat this!

  22. Thanks Sally! I made this tonight and scaled it down to 3/4s. Next time I will make a full batch just to have more over 2 meals ;). It was soooo delicious and moreish, I added Quorn Pieces (a meat substitute), and a whole bunch of veggies. For the biscuits inspired by your Cheddar biscuits I used Buttermilk, 4 cheeses grated , minced garlic and fresh thyme. Then brushed the top of the biscuits with melted garlic butter straight out of the oven and then it cooled a bit. Another winking recipe!

  23. This recipe was spectacular!!! My daughter can’t have dairy so I subbed the butter for vegan butter and the dairy milk for creamy oat milk and it was delicious! Thanks for this recipe! It will definitely be a staple

    1. Did you sub the butter and milk in the biscuit dough or just in the filling?

  24. I am planning to make this weekend. I am curious why you suggest that if adding chicken to use the chicken pot pie filling recipe. Is there a reason not to simply add some potato to this nice mix of vegetables? Thanks as always

    1. Hi Lisa, you could certainly add cooked chicken when you add the vegetables at the end. Either way works. Yes, you can add potatoes– see recipe note.

  25. Oh my gosh! I made this for supper tonight and it reeealllly hit the spot. We absolutely love Sally’s double crust chicken pot pie in this house (it’s the recipe my husband requests most often) but I wanted to try this because I personally love Sally’s biscuit breakfast casserole and this did not disappoint! I omitted mushrooms, added potatoes and I had half a chicken breast leftover in the fridge so I diced that up and added it as well. Even my 3 year old told me she really liked supper tonight and she never compliments dinners!
    1 thing I wanted to mention – you list an additional 2 tbsps of milk in the biscuit ingredients but it’s not written in the actual recipe. I brushed it on the biscuits right before they went in the oven as I assumed that’s what it was for. I will definitely be making this regularly for the colder months!

    1. Thank you for trying the recipe and catching that, Steph!

    2. I want to make this method of biscuit topping, but trying to decide between the chicken pot pie filling, or making this the way you did, omitting mushrooms and adding chicken & potatoes. How would you compare the 2 fillings? Thanks!

      1. Trina @ Sally's Baking Addiction says:

        They’re both fantastic! Just up to you if you would prefer more veggies or more chicken. Can’t go wrong 🙂

  26. Can I add grated cheese somewhere in this recipe? I’ll be using canned biscuits.

    1. Trina @ Sally's Baking Addiction says:

      Hi Sally! With homemade biscuits, you can add cheese right to the dough (we encourage you to try that some time!). Otherwise you may just be able to sprinkle some on top towards the end of baking.

  27. Delicious recipe! I added some parmigiano reggiano in the sauce for an extra kick! Will definitely be making this again.

  28. This is SO good, and unbelievably satisfying! I have sworn by your double crust chicken pot pie since the first time I made it, my family loves it! But this is just as delicious! Thank you Sally!

  29. My first time making any kind of pot pie and it was SO good! The recipe was easy to follow and I just made minor changes according to the notes (omitted the celery and added diced potato). Next time I will probably use 1/2 or 3/4 tsp of dried thyme as opposed to a whole teaspoon but otherwise it was perfect. Can’t wait to make it again.

  30. Used the chicken pot pie filling and this biscuit topping, and it was so good! My husband is lactose intolerant, so I used plant butter and lactose-free whole milk, and everything turned out perfectly 🙂

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

Every December we publish 10 new cookie recipes in a row! The 2021 Sally’s Cookie Palooza begins 11/29. Sign up via email and we’ll send you my most popular recipes and all the new cookie recipes once the palooza begins!

View More

Pie Week is all about baking the BEST pies! Sign up via email and we'll send you my most popular recipes and all the new pie recipes once Pie Week begins!

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally