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Biscuit Vegetable Pot Pie Casserole

A skillet of creamy vegetable gravy baked under shaggy homemade drop biscuits. It eats like a comforting pot pie you can spoon straight from the dish, and it reheats well through the week.

serves 8 · 70 min · main · American · vegetarian

Ingredients

Biscuits

  • 2 cup all-purpose flour, spoon & leveled, plus extra for hands
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoon unsalted butter, cold and cubed
  • 1⅛ cup whole milk, divided

Filling

  • ¼ cup unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup carrot, sliced or diced
  • 1 cup celery, sliced or diced
  • 1 cup mushroom, roughly chopped
  • 3–4 clove garlic, minced
  • ⅓ cup all-purpose flour, spoon & leveled
  • 1 teaspoon salt
  • ½ teaspoon ground pepper, freshly ground
  • 2 teaspoon fresh thyme leaves, or 1 teaspoon dried
  • 2 cup vegetable broth
  • ½ cup whole milk
  • 2 cup mixed vegetables, such as frozen peas, frozen or fresh broccoli and/or cauliflower florets
  • 2 tablespoon fresh parsley, chopped; or 2 teaspoons dried

Method

  1. 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.
  2. 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.
  3. As it's cooling, preheat oven to 400°F (204°C).
  4. 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.
  5. 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.
  6. 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: Biscuit topping can be made up to 2 days in advance (see end of step 1). Shaped biscuit dough can be frozen 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 and bring 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. Filling can also be frozen up to 3 months (freeze the shaped biscuits separately); thaw at room temperature, stir, then cover with thawed biscuits and bake as instructed. Option to Add Flavor to Biscuits: 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 shredded cheese. Onion/Celery/Carrots/Mushrooms: use more of one and less of another, such as skipping the celery and adding 1/2 cup extra each carrots and onions. If skipping the mushrooms, substitute with more vegetable add-ins at the end. Flour: flour thickens the gravy; you could also use 2 Tablespoons of cornstarch instead. Vegetable Broth: brands vary in saltiness — stick with 1 teaspoon of salt as listed, then taste when the filling comes off the heat in step 4 and add more salt if needed. Vegetable Add-Ins: use 2 total cups of mixed vegetable add-ins; frozen peas, fresh or frozen broccoli and cauliflower, canned and drained corn, green beans, white beans and/or chickpeas all work. If using frozen vegetables, do not thaw. Potatoes: add 1 cup peeled and chopped potato (or sweet potato) when you add the broth; to make room, remove the mushrooms or 1 cup of vegetable add-ins at the end. Canned Biscuits: you can sub sliced canned biscuits for homemade, placing them on top of the casserole immediately before baking.