Biscuit & Vegetable Pot Pie (Casserole) Recipe

This hearty pot pie fuses a velvety vegetable medley featuring potatoes, carrots, and crisp green beans with a luxurious creamy sauce crowned by golden, tender biscuits. Perfect for fall, this comforting casserole bursts with savory flavors, offering a satisfying and wholesome meal that celebrates the best of seasonal produce.

I’ve been experimenting with various fall recipes and this Biscuit & Vegetable Pot Pie Casserole quickly became one of my favorites. I start by heating 2 tbsp olive oil then adding 1 medium diced onion and 2 garlic cloves minced until they get soft.

I mix in 2 medium carrots peeled and chopped along with 2 celery stalks chopped, which really gives a nice crunch. I also add 1 cup diced potatoes, 1 cup green beans trimmed and cut into pieces, 1 cup frozen peas and 1 cup frozen corn.

This pot pie is loaded with nutritious veggies that are high in fiber and vitamins. I season it with 1/2 tsp dried thyme, 1/2 tsp dried rosemary and 1/4 tsp smoked paprika along with salt and pepper.

Thickening the filling with 1/4 cup all-purpose flour, 2 cups vegetable broth and 1 cup heavy cream creates a wholesome, comforting meal that feels like a tasty, meatless dinner.

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, I love how all the veggies come together in a creamy, hearty filling. The mix of carrots, potatoes, green beans, and the rest make every bite feel cozy and satisfying.

Second, the homemade biscuit topping is awesome. I really enjoy how the dough comes together with chunks of cold butter, turning into golden biscuits that top off the pot pie perfectly.

Another thing is how easy it is to make. Even on nights when I don’t feel like spending too much time in the kitchen, I can whip this up without a lot of fuss.

Lastly, the blend of spices like thyme, rosemary and smoked paprika gives it a unique flavor that keeps me excited for every bite even if I’ve eaten it before.

Ingredients

• Olive oil is heart healthy and adds a rich flavor to your dish.
• Onions bring a natural sweetness and loads of nutrients for a savory base.
• Garlic offers a punch of flavor and may help boost your immune system.
• Carrots deliver fiber, beta carotene and a slight sweetness that balances flavors.
• Potatoes provide necessary carbs and creaminess when mixed with hearty veggies.
• Heavy cream adds a rich texture and flavor making the pot pie extra saucy.
• Green beans supply fiber and vitamins to make it a well balanced meal.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup diced potatoes
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup all-purpose flour (for thickening the filling)
• 2 cups vegetable broth
• 1 cup heavy cream
• 2 cups all-purpose flour (for the biscuits)
• 1 tbsp baking powder
• 1/2 tsp salt (for the biscuit topping)
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup milk

How to Make this

1. Preheat your oven to 400°F and heat olive oil in a large pot over medium heat. Add your diced onion and minced garlic and cook until they get soft.

2. Toss in the chopped carrots, celery, potatoes and green beans. Stir them around for about 5 minutes while seasoning with dried thyme, rosemary, smoked paprika, salt and pepper.

3. Add the frozen peas and corn into your pot and let everything cook together for another 2 minutes.

4. Sprinkle 1/4 cup of flour over the veggies and stir well so they all get lightly coated.

5. Gradually stir in 2 cups of vegetable broth and 1 cup of heavy cream. Bring the mixture to a gentle simmer and cook until the sauce thickens a bit.

6. While your filling simmers, mix together 2 cups of all-purpose flour, 1 tbsp of baking powder and 1/2 tsp of salt in a bowl for your biscuits.

7. Chop the cold unsalted butter into small cubes and work it into your flour mixture with a fork until it looks crumbly.

8. Pour in 3/4 cup of milk and stir lightly until the dough just comes together, trying not to over mix it.

9. Pour the creamy vegetable mixture into a casserole dish and use a spoon to drop dollops of the biscuit dough evenly on top.

10. Bake everything in the preheated oven for 25-30 minutes until the biscuits are nicely golden on top. Enjoy your pot pie!

Equipment Needed

1. Oven for baking the pot pie
2. Stove to heat the pot and simmer the filling
3. Large pot for cooking the veggies and making the sauce
4. Casserole dish to assemble the pot pie
5. Mixing bowl to combine the biscuit ingredients
6. Chef’s knife for dicing the onion, mincing garlic, and chopping veggies
7. Cutting board to prep all your veggies
8. Measuring cups and spoons to get the right amount of liquids and seasonings
9. Fork to work the cold butter into the flour for the biscuits
10. Wooden spoon or spatula for stirring the filling and mixing the biscuit dough

FAQ

Biscuit & Vegetable Pot Pie (Casserole) Recipe Substitutions and Variations

• Olive oil – if you don’t have it, you can use canola oil or even regular vegetable oil instead
• Heavy cream – try mixing whole milk with a little melted butter to mimic the creaminess
• Vegetable broth – you can swap this with chicken broth or water mixed with a bouillon cube for added flavor
• All-purpose flour (for the biscuits) – if you’re looking for a healthier twist, you can use whole wheat flour though it may change the texture a bit

Pro Tips

1. When you’re cookin the veggies, try not to overcook ’em; they need to keep a bit of crunch so your pie doesnt turn into mush.
2. Sprinkle the flour in slowly over the veggies and keep stirring so you dont get any clumps – that way the sauce thickens evenly.
3. Make sure your butter is super cold when you cube it up for the biscuit dough; it helps make the biscuits light and flaky.
4. When you’re droppin the biscuit dough on top, spoon it in clumps instead of flattening it out; they sorta puff up nicely in the oven.