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.
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. 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 soggy—a common problem with puff pastry-topped pot 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 still—each 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 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, 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. ↓
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 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.
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 cups (250g) all-purpose flour (spooned & 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
Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (130g) diced yellow onion (1/2 of a large onion)
- 1 cup (130g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 1 cup (120g) roughly chopped mushrooms
- 3–4 garlic cloves, minced
- 1/3 cup (42g) all-purpose flour (spooned & 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)
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 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 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 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.
- 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 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 if desired. Cool for 5 minutes.
- As it’s cooling, preheat oven to 400°F (204°C).
- 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 425°F (218°C) and bake for 5–6 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: 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 Processor | 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: 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
- 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.
This has become a staple recipe for me – great as leftovers for lunch through the week. I mix up the extra vegetables each time, but sweet potatoes are my favorite addition.
★★★★★
This was incredible!! I used rotisserie chicken and added the shredded chicken to the last step (along with frozen veggies) and it turned out perfect. I also wanted alllll the add-ins so I used fresh onions, celery, carrots and mushrooms, added canned corn, and lastly the frozen peas and broccoli – so good and so filling! My husband LOVED it.
★★★★★
I plan to make this week and was wondering if it freezes well after baking?
Hi Kristine! See Notes after the recipe for make ahead & freezing instructions 🙂
Solid recipe! I used your chicken pot pie recipe for the filling (using a rotisserie chicken and homemade stock) and baked in a pie plate. The biscuits didn’t cook all the way thru… I just plucked each one off and scraped away the doughy part (maybe some people should’ve just eaten it that way??) I added a little broccoli and corn. Potatoes would’ve felt heavy to me… super filling as it was! Not what I’d usually make/eat, but it was great for a cold winter weekend!
★★★★★
Absolutely amazing! Love how there is a variety of vegetables in this.
Will definitely be keeping this recipe, thank you for posting 🙂
★★★★★
As a vegetarian….This vegetarian version of a “pot pie” was absolutely delicious!! I did take your hint and added thyme, parsley and garlic to the biscuit mixture, perfect suggestion!! This is a definite, make again dish!! I have to say, I’ve made several of your recipes (vegetarian versions) thus far, and they have all delivered…so so good! Your helpful hints…sooo helpful!! I thank you and my husband thanks you, (he’s a very picky vegetarian ,haha)!
★★★★★
If using cornstarch would I just add it when it says to add the flour or do I need to mix with broth or water first?
Hi Viv, we prefer to use flour as a thickener and have not tested cornstarch. We aren’t sure how much you would need – it may be best to make a slurry to incorporate with the other ingredients, but we haven’t tested it.
Viv, if using cornstarch, mix into the broth and then add at that time. If you are freezing this, cornstarch is not reccomended as it tends to break down and doesn’t keep as thick. If you are gluten free, use all purpose GF flour.
Wow this recipe is amazing not a bite left over. The whole family loved it! We used the leftover turkey from Christmas dinner. Will be making this again. Thank you for the recipe.
★★★★★
INCREDIBLY DELICIOUS!
★★★★★
Tried this recipe last night, and it was a hit!
I subbed potatoes in for the mushrooms, and I steam cooked my frozen broccoli and cauliflower so I could blitz them in the food processor prior to adding to the filling. My wife and I felt florets would be too big compared to the other veg. I also mashed up a can of chickpeas until they were flaky in texture, and added them in when I added the “frozen” veg.
Overall, this will be on our frequent dinners list in the winter! I am going to explore adding some additional flavours to the biscuits next time to take this to the next level!
Sally – you never disappoint!
★★★★★
Just made it! Didn’t add the patatoes. It was amazing. The whole family loved it !
★★★★★
Thus turned out great! I added tuna to the veggies. I halved the dough and rolled out a bottom crust after greasing the pie plate with shortening. I topped the pie with the other piece, poking dimples all over the top and adding a crust protector. I used a little chicken broth to moisten the filling a little bit then cooked it as written. Both crusts were perfect as was the filling!
★★★★★
Thus turned out great! I added tuna to the veggies. I halved the dough and rolled out a bottom crust after greasing the pie plate with shortening. I topped the pie with the other piece, poking dimples all over the top and adding a crust protector. I used a little chicken broth to moisten the dough a little bit then cooked it as written. Both crusts were perfect
★★★★★
This recipe was amazing! My question is whether the biscuits will turn out as good if I just want to make the biscuits separately (for a different recipe that is not one dish) and what would the oven adjustments be if any?
Hi Jennifer, the biscuits should work well on other casseroles, but it’s hard to say the exact bake time. It should be similar, but will really depend on the exact dish you’re making. If you’re looking for a standalone biscuit, here is our favorite recipe!
Yum this was perfect on a cold rainy day. 6 people ate and we cleaned the dish. I did broccoli and a potato and no mushrooms. I may do more of the filling next time because everyone really liked it a lot.
Hi! I tried this recipe today and it turned out pretty decent. But I only had a shallow baking pan and sadly all of the liquid was evaporated. Is there any recommendation to have some liquid retained at the end of baking?
★★★★
Hi RP, did it evaporate during baking or during the cooking step? If on the stove, you can try cooking the gravy in batches, or a deeper pan would be ideal for next time.
Thank you so much for your response! It evaporated during baking. I definitely need to buy a more deeper baking dish. Whilst using this shallow dish, do you recommend I keep it covered. I am trying to find different ways to retain the liquid whilst baking. Thank you so much!
★★★★★
Can I use gluten free flour for this recipe? Thank you.
Hi Jamie Lee, I’m sure you could. But I have not tested it.
We loved this.
Instead of making it all at once, because it seemed like it took a long time, I will do a good part of it ahead of time, which is what is particularly great.
If I hadn’t starting making it so close to dinner time I probably wouldn’t have noticed how long it took to prepare. ; )
★★★★★
This came out so well and was easy enough for a weeknight with a little extra time. Added some chicken, Potatoes and kale because they needed to get used up. Really versatile.
★★★★★
I used dried herbs so as a result my pot pie had very little flavor. I wish I would’ve added shredded cheddar cheese to the biscuits! The milk brushed on top of biscuits made a nice crunchy top which we liked!
I made this with my 10 year old daughter. She loved it, we added broccoli and used cream of mushroom soup.
★★★★★
This recipe is so amazing! Lasted two seconds in my house!
★★★★★
Wow, I would do it again the next day
★★★★★
Just finished eating this wonderful vegetable pot pie. I am thinking of adding this to my Thanksgiving table for those that are vegetarian. It was delicious!
★★★★★
I am excited to try this recipe! We love pot pie around here. Can I use Whole Wheat Flour for the biscuits? Do you recommend any changes?
Hi Lolo! We do recommend sticking with all purpose flour as whole wheat flour will dry out the biscuits and change the flavor. If you do decide to try it, we would try replacing half the flour.
This recipe worked well for me the first time I tried it, even with adding some whole wheat flour to the biscuits and baking them where I live at 7,000 ft without any adjustments other than the flour mix. I used mushrooms, carrots, potatoes, and peas and it was the perfect mix of vegetables. I wish I had added the potatoes when I added the carrots or cut them quite a bit smaller, as they were still a bit hard coming out of the oven. The main thing I would change next time is doubling the filling and keeping the biscuit recipe the same. As written, this makes 8 very small servings in terms of the filling. Otherwise, we thought it was fantastic.
★★★★★
This was SO good. I added ~1 cup teeny cheddar cubes to the biscuits and it was so delicious. The biscuit dough felt like a mess to work with, but the finished product was incredible. Will definitely be making again!
★★★★★
Unbelievable. Perfect comfort food on a cold day. This is going to be a staple!
★★★★★
I love every recipe I have tried of yours and I try not to make substitutions unless you make a note about it. However, I don’t have whole milk. Can I use half and half? Should I mix the half and half with 1% milk?
Hi Lisa, you could mix the half and half with 1% milk – that should work perfectly!
Does this biscuit recipe work on its own? If i wanted to bake them separately? I don’t have buttermilk on hand but need biscuits for a different chicken soup recipe.
Can’t see why not!