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Biscuit Vegetable Pot Pie Casserole

Biscuit Vegetable Pot Pie Casserole
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Biscuit Vegetable Pot Pie Casserole is the ultimate comfort food that warms both the heart and home. This delightful dish combines a medley of fresh vegetables, sautéed to perfection, enveloped in a creamy sauce, and topped with fluffy homemade biscuits. Perfect for busy weeknights or family gatherings, this casserole is not only satisfying but also customizable to your taste preferences. You can easily swap in seasonal produce or add protein for an extra boost. With its inviting aroma and rich flavors, this casserole is sure to become a cherished favorite at your dinner table.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 1 cup + 2 tablespoons whole milk
  • 1/4 cup unsalted butter (for filling)
  • 1 cup diced yellow onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup chopped mushrooms
  • 3–4 minced garlic cloves
  • 2 cups vegetable broth
  • Mixed vegetables (like peas and broccoli)

Instructions

  1. Preheat oven to 400°F (204°C).
  2. For the biscuit topping, whisk flour, baking powder, and salt in a bowl. Cut in cold butter until crumbly. Stir in milk until just combined. Refrigerate.
  3. In a skillet, melt butter over medium heat; sauté onion, carrots, celery, mushrooms, and garlic until softened. Stir in flour, salt, and pepper; gradually add vegetable broth and milk until thickened.
  4. Pour vegetable filling into a greased baking dish. Arrange chilled biscuit dough on top and brush with remaining milk.
  5. Bake for 25 minutes at 400°F; increase temperature to 425°F for an additional 6 minutes until biscuits are golden brown.

Nutrition

Find it online: https://isabellacooks.com/biscuit-vegetable-pot-pie-casserole/