Q1: What is the secret to a fluffy, not tough, biscuit topping?

The two most important secrets are to use very cold butter and to not overwork the dough . Keeping your butter cold is essential for creating the flaky, tender layers. Not over-mixing the dough after the milk is added is crucial for preventing the development of too much gluten, which is what makes biscuits tough and dense instead of light and fluffy.

Q2: How do I keep my pot pie filling from being runny?

The key to a perfectly thick and creamy, not runny, filling is to make a proper roux . As the recipe directs, you must sprinkle the flour over your sautéed vegetables and let it cook in the butter for a minute or two. This step not only cooks out the raw taste of the flour but also allows the flour granules to absorb the fat, which is the secret that will allow them to thicken your sauce beautifully and without any lumps.

Q3: Can I use a different topping instead of the homemade biscuits?

Yes! For a classic, pastry-topped pot pie, you can use a sheet of your favorite store-bought or homemade pie crust . For an even faster shortcut, you could even use a sheet of store-bought puff pastry .

Q4: Can I freeze my baked vegetable pot pie?

Yes! A baked pot pie freezes beautifully. Let it cool completely, and then you can either freeze the whole pie or individual portions. Wrap it very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. You can reheat it in a 350°F oven until it is hot and bubbly.

Q5: What is self-rising flour, and can I use it for the biscuits?

Self-rising flour is simply all-purpose flour that has already had baking powder and salt added to it. If you have it, you can use 2 cups of self-rising flour and omit the 1 tablespoon of baking powder and the 1/2 teaspoon of salt called for in the biscuit recipe for an even easier shortcut.

The Best Cozy & Easy Vegetable Pot Pie

The Best Cozy & Easy Vegetable Pot Pie (with Biscuit Topping!)

A from-scratch, vegetarian pot pie featuring a creamy vegetable filling and a homemade biscuit topping. The rich filling is made with a classic mirepoix of onion, carrots, and celery, along with mushrooms and garlic, all cooked in a savory gravy thickened with a roux and vegetable broth. A mix of other vegetables like peas and broccoli are added before the filling is topped with 8 or 9 rustic, drop-style biscuits. The entire casserole is then baked until the filling is bubbly and the biscuit topping is golden brown.

Author: Grace
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Yield: 4-6 servings
Category: Main Course
Method: Baking, Sautéing
Cuisine: American
Diet: Vegetarian

Ingredients

For the Biscuits:
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons cold unsalted butter, cubed
1 cup + 2 Tablespoons whole milk, divided
For the Filling:
1/4 cup unsalted butter
1 cup diced yellow onion
1 cup diced carrots
1 cup diced celery
1 cup roughly chopped mushrooms
3–4 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons fresh thyme leaves
2 cups vegetable broth
1/2 cup whole milk
2 cups mixed vegetables (e.g., frozen peas, broccoli)
2 Tablespoons chopped fresh parsley

Instructions

Make the Biscuit Topping: In a large bowl, whisk the flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until coarse crumbs form.
Stir in 1 cup of milk until a shaggy, wet dough comes together.
With floured hands, shape the sticky dough into 8 or 9 1-inch-thick discs. Place on a lined plate, cover, and refrigerate while you make the filling.
Make the Filling: In a large, oven-safe skillet or Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, mushrooms, and garlic. Cook for 5 minutes, until softened.
Stir in the flour, salt, pepper, and thyme and cook for 1 minute to create a roux.
Stir in the vegetable broth and 1/2 cup of milk. Simmer for 7–9 minutes, until thickened into a gravy.
Stir in the mixed vegetables and parsley. Remove from the heat and let cool for 5 minutes.
Assemble and Bake: Preheat the oven to 400°F. If your skillet is not oven-safe, pour the filling into a greased 2.5- or 3-quart baking dish.
Arrange the cold biscuits on top of the filling. Brush the tops of the biscuits with the remaining 2 tablespoons of milk.
Bake for 25 minutes. Then, increase the oven temperature to 425°F and bake for 5–6 more minutes, until the biscuits are golden brown.
Let the pot pie cool for 5-10 minutes before serving.

Notes

The biscuit dough is intentionally shaggy and a little wet; keep your hands well-floured when shaping it.
Using a large, oven-safe skillet allows this to be a one-pan meal, going from stovetop to oven.
The two-temperature baking process ensures the biscuits cook through completely and then get a nicely browned top.
Leftovers keep well in the refrigerator for up to 5 days.

Find it online: https://www.eatswithsoul.com/vegetable-pot-pie/