Is this pot pie or casserole? Maybe both? Pot pie is usually prepared with pie crust and baked in a pie dish. It’s so satisfyingly delicious and my double crust chicken pot pie is our go-to when we crave the regular version. But today I’m showing you how to make a vegetable-filled rendition topped with biscuits. After cooking the creamy filling on the stove, you can bake the assembled casserole in a deep-dish pie dish or any 2.5–3-quart casserole dish. Although I’m considered a pie crust aficionado, my family prefers the biscuit topping! (And it’s easier to make, assemble, and serve, too… a win-win-win.)
This Biscuit & Vegetable Pot Pie Casserole Is:
Well-seasoned with garlic, pepper, thyme, and parsley Creamy, soft, and crispy-crumbly all in one Customizable based on the vegetables you love Topped with easy buttery biscuits instead of puff pastry or pie crust Not soggy—a common problem with puff pastry-topped pot pie
Today’s recipe joins my list of 30 delicious fall dinner recipes—and for good reason! Before you begin this recipe, let me set you up for success with some helpful information.
Homemade Pot Pie Biscuit Topping
We’re using the same crispy/crumbly biscuit topping that I often serve with this biscuit breakfast casserole. Unlike when making regular homemade biscuits, folding the dough and using a biscuit cutter aren’t necessary steps. You need a pastry cutter or food processor to cut the cold butter into the dry ingredients. Using floured hands, grab handfuls of dough and shape into thick discs.
4 of the 5 Ingredients Are Used in the Filling: The ingredient list below looks long, doesn’t it? The wonderful thing is that 4 of the 5 ingredients required for the biscuits are repeated in the vegetable pot pie filling. Make the Biscuits First: Prepare the biscuit dough first so that it can chill in the refrigerator until you’re ready to top and bake the filling. Preferred Over Puff Pastry: I know many prefer pot pie with puff pastry on top (SO GOOD!) and while that’s doable with this vegetable pot pie filling, you’ll run into some sogginess. I tested this recipe with store-bought and homemade puff pastry (used the “rough puff” dough from these homemade berry turnovers), and the bottom of the topping was soggy every time. I rolled the dough thin, vented the filling with slits in the dough, did not lay the dough directly on the filling (suspended it by attaching to pie dish as best I could), cooked the entire dish longer, and still—each time that bottom section of dough that faces the filling turned out soggy. Not Soggy: Biscuits are a lot sturdier than buttery pastry, so they solidify and cook easier on top of a creamy base. As long as you bake the vegetable pot pie long enough, only the very bottom of the biscuit that touches the filling will be moist; and that’s not because it’s uncooked, but because it has soaked up some filling.
Can I make this with pie dough? Yes, you can top this vegetable casserole with pie dough, and I have detailed instructions below.
Ingredients in Vegetable Pot Pie Filling (& Substitutions)
Butter: Like many of our baked goods, this vegetable filling starts with butter. Butter adds flavor and, along with flour, helps the filling properly thicken. Vegetable Base: Chopped onion, celery, and carrots make a common flavorful and aromatic base to many soups, sauces, and stews. In this recipe, I also add mushrooms. Feel free to use more of one and less of another; and if you wish to skip the mushrooms, substitute with more vegetable add-ins as noted below. Garlic: I usually use 3 cloves of garlic, but you could increase it to 4 for extra flavor. Flour: Flour thickens the gravy. 3 Main Seasonings: Flavor the filling with salt, pepper, and fresh thyme. If you don’t have fresh thyme, you can substitute dried as listed in the printable recipe below. Vegetable Broth: Vegetable broth and whole milk are the liquids in this filling. When testing this recipe, I used different brands of vegetable broth. Keep in mind that some are saltier than others. (Some tasted straight-up sweet!) Stick with 1 teaspoon of salt as listed in the recipe below, and then when the filling comes off the heat, give it a taste and add more salt if you think the filling needs it. Whole Milk: I tested with half-and-half, but ultimately chose whole milk because it thickens the filling very well AND it’s what we need for the biscuit topping, too. (Half-and-half is too heavy for the biscuits.) If you need a nondairy milk suggestion, I recommend plain oat milk or almond milk. Keep in mind that the filling won’t taste as creamy and rich. Parsley: Parsley brightens and balances the overall flavor. I like to add it right at the end so its freshness doesn’t become lost under the stronger flavors and ingredients. Vegetable Add-Ins: Here’s where you can have a lot of fun by adding the vegetables you love most or have on hand. I usually use a mix of frozen peas, fresh or frozen broccoli, and fresh or frozen cauliflower. Other options are canned and drained corn, green beans, white beans, and/or chickpeas. Fresh or frozen corn and green beans (chop into bite-size pieces) work well too.
Skillet: Feel free to cook and bake this pot pie casserole all in 1 pan using an oven-safe skillet, like we do with this cornbread chili casserole recipe. I recommend an 11–12-inch skillet that’s at least 2 inches deep.
If Using Frozen Vegetables in Pot Pie, Do Not Thaw
If you’re using frozen vegetables in this vegetable pot pie, you do not have to thaw them before stirring them into the filling.
Can I Add Potatoes?
Yes, you can add potatoes to this biscuit vegetable casserole. I recommend adding 1 cup peeled and chopped potato (or sweet potato) when you add the broth. To make room for this addition, remove the mushrooms or 1 cup of vegetable add-ins at the end.
Can I Make This With Chicken?
Yes. I recommend using the filling from this chicken pot pie recipe, or even this turkey pot pie, and the biscuit assembly/baking instructions below. The photo on the left below shows the mixture after adding the flour, salt, pepper, and thyme. Note that I removed the pan from heat so I could have proper lighting to photograph this stage of the cooking process. You do not remove it from heat at this point. The photo on the right below shows the thickened filling before you pour it into the casserole dish to top and bake. ↓
More Dinner Recipes
Vegetarian Pumpkin Chili Black Bean Burgers Homemade Pizza Dough Thick & Hearty Minestrone Soup Savory Vegetable Tart Butternut Squash Macaroni & Cheese
PS: The baking dish you see in these photos is the medium pan from the Marin White Baker with Handles set at Crate & Barrel and the little serving bowl is by the brand Juliska.
