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.
- 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/