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Biscuit Vegetable Pot Pie Casserole

Biscuit Vegetable Pot Pie Casserole

This easy Biscuit Vegetable Pot Pie Casserole is a comforting one-dish meal combining flaky, golden biscuits with a creamy, savory vegetable filling. Packed with colorful mixed veggies and a rich sauce made from butter, flour, vegetable broth, and milk, it’s perfect for busy weeknights or cozy family dinners. Customize with your favorite vegetables or proteins to suit your taste.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Vegetable Filling

  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup corn kernels
  • 1 cup green beans, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups vegetable broth
  • 1 cup milk or cream
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon fresh rosemary, finely chopped
  • Salt and black pepper, to taste

Biscuit Topping

  • 1 can refrigerated flaky biscuit dough (about 8 biscuits)

Instructions

  1. Prepare the Vegetable Filling: Sauté the diced onion and minced garlic in butter over medium heat until fragrant and translucent, about 3-4 minutes. Add the mixed vegetables (carrots, peas, corn, and green beans) and cook for another 5 minutes, stirring occasionally to enhance sweetness and ensure even cooking.
  2. Make the Creamy Sauce: Sprinkle the flour evenly over the vegetables and stir well to coat. Gradually whisk in the vegetable broth and milk, stirring constantly to prevent lumps. Continue cooking and stirring until the mixture thickens into a smooth, creamy sauce, about 5-7 minutes.
  3. Season and Assemble: Stir in fresh thyme, rosemary, salt, and pepper. Adjust seasoning to taste. Pour the vegetable filling into a greased casserole dish, spreading it out evenly.
  4. Add Biscuit Topping: Arrange the refrigerated biscuit dough pieces evenly over the vegetable filling, spacing them to allow for expansion. This topping will bake into a golden, fluffy crust sealing in the flavors.
  5. Bake Until Golden: Preheat your oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling. Remove from oven and allow to rest for 5-10 minutes before serving.

Notes

  • Use fresh herbs like thyme and rosemary for enhanced flavor.
  • Don’t overload the filling with too many vegetables or liquid to avoid soggy biscuits.
  • Keep biscuit dough chilled until ready to bake for flakier texture.
  • Place biscuits evenly for uniform browning.
  • Let the casserole rest after baking to make serving easier and preserve texture.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 500 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 30 mg

Keywords: vegetable pot pie, biscuit casserole, comfort food, vegetarian casserole, easy dinner, flaky biscuit topping, creamy vegetable filling