Pot pie is always a satisfying cold weather comfort food and this hearty biscuit vegetable pot pie is no exception! The casserole is filled with wholesome savory flavor and plenty of vegetables including mushrooms, peas, broccoli, and carrots. The ultimate pairing for the creamy filling is a simple homemade biscuit topping. Made from 5 easy ingredients, the biscuit topping comes together in minutes, and you can even prepare it ahead of time.
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.)
One reader, Karen, commented: “Just finished eating this wonderful vegetable pot pie. I am thinking of adding this to my Thanksgiving table for those who are vegetarian. It was delicious! ★★★★★“
Another reader, Clare, commented: “Unbelievable. Perfect comfort food on a cold day. This is going to be a staple! ★★★★★“
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. You’ll also love this vegetarian shepherd’s pie!
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. ↓
How to Use Pie Crust Instead of Biscuits
Feel free to skip the biscuit topping and use pie crust instead. After cooking the filling in step 2 below, cool for 5 minutes as directed and then pour into a greased 9-inch pie dish that’s 2 inches deep. Roll out 1 chilled disc of homemade pie dough (here is my pie crust recipe if you’d like to try that) or store-bought pie dough to a 12-inch circle. Drape over filling. Cut slits in the top to form steam vents. Crimp or flute the edges to seal. Lightly brush the top of the pie crust with egg wash, which is 1 egg beaten with 1 Tablespoon of milk or water. Bake at 375°F (191°C) for 35–40 minutes or until the top of the crust is golden brown. After the first 20 minutes of bake time, I place a pie crust shield on top to prevent the edges from burning. For a double crust vegetable pot pie, I recommend using my chicken pot pie baking instructions and this vegetable filling.
Biscuit Vegetable Pot Pie Casserole
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour, 10 minutes
- Yield: serves 8
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This hearty vegetable pot pie is served casserole style with a 5-ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower. See the recipe notes for substitutions and other ingredient suggestions.
Ingredients
Biscuits
- 2 cups (250g) all-purpose flour (spooned & leveled), plus extra for hands
- 1 Tablespoon baking powder (yes, Tablespoon!)
- 1/2 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- 1 cup + 2 Tablespoons (270ml) whole milk, divided
Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (130g) diced yellow onion (1/2 of a large onion)
- 1 cup (130g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 1 cup (120g) roughly chopped mushrooms
- 3–4 garlic cloves, minced
- 1/3 cup (42g) all-purpose flour (spooned & leveled)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 cups (480ml) vegetable broth
- 1/2 cup (120ml) whole milk
- 2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets; see Note)
- 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
Instructions
- 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.
- 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.
- As it’s cooling, preheat oven to 400°F (204°C).
- 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.
- 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.
- 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 Instructions: Biscuit topping can be made up to 2 days in advance. See end of step 1. You can also freeze the shaped biscuit dough for 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. Bring filling 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. You can also prepare and freeze the filling for up to 3 months (freeze the shaped biscuits separately). Thaw at room temperature, give it a stir, and then cover with thawed biscuits and bake as instructed.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Pastry Cutter or Food Processor | 2.5- or 3-quart Baking Dish or 9-inch Pie Dish | Pastry Brush
- Option to Add Flavor to Biscuits: Since you’re using it in the filling and if you have extra, feel free to 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 your favorite shredded cheese when you add the salt.
- Onion/Celery/Carrots/Mushrooms: Feel free to use more of one and less of another, such as skipping the celery and adding 1/2 cup extra each carrots and onions. If you wish to skip the mushrooms, substitute with more vegetable add-ins at the end of the recipe.
- Flour: Flour thickens the gravy. You could also use 2 Tablespoons of cornstarch instead.
- Vegetable Broth: 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, and then when the filling comes off the heat in step 4, give it a taste and add more salt if you think the filling needs it. You can substitute with chicken broth if desired.
- Whole Milk: Whole milk is best in the filling and biscuits. Avoid lower-fat milks, and if you need a nondairy milk suggestion, I recommend plain oat milk. Plain almond milk would be the second best option for nondairy. Keep in mind that the filling won’t taste as creamy and rich.
- Vegetable Add-Ins: Use 2 total cups of mixed vegetable add-ins. A mix of frozen peas, fresh or frozen broccoli, and fresh or frozen cauliflower is great. Other options are canned and drained corn, green beans, white beans, and/or chickpeas. Frozen corn or frozen or fresh green beans (chop into bite-size pieces) work well too. If using frozen vegetables, do not thaw.
- Can I Add Potatoes? Yes. 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.
- Canned Biscuits: Though I recommend homemade (yum!), you can use canned biscuits. Follow this recipe as written, subbing canned biscuits for homemade. If prepping the casserole in advance, place sliced canned biscuits on top of casserole immediately before baking.
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.
Reader Comments and Reviews
This is the first comment I’ve ever made after trying a recipe and I feel I have to because I am so impressed with how this recipe turned out for me. I’m an average home cook and baker who rarely follows recipes exactly. I did this time (mostly) because I wanted to make sure I didn’t ruin this supper (the increasing cost of groceries, especially fresh vegetables where I live, is preventing me from experimenting as much as I used to), and I trust your recipes, I’ve tried many of them and your explanations and tips are fantastic (especially the high heat for the first five minutes for perfectly domed muffins for example). I’ve yet to experience a failure.
This recipe is perfect. The homemade biscuits were great (no need to ever buy canned again). While I followed your directions for the entire recipe, I did add some cubed cooked chicken breast for added protein. We enjoyed this meal for supper last evening and it was so good I actually warmed up leftovers for my breakfast this morning. It’s delicious homemade comfort food that is filling and nutritious. I can’t wait to make it again and serve it to my parents on their next visit. Thank you for sharing.
Do fresh broccoli or cauliflower florets not need to be partially cooked first before adding?
Hi Deb, they don’t. They’ll cook in the oven in the casserole.
This is the second time I’ve made this. The first time I didn’t have celery or mushrooms and it still came out great! This time I had celery, mushrooms, carrots, onions, potatoes and peas. It is even better. I love that it is so flexible
This is a great recipe. I did make it with chicken and it was a huge hit. Great meal, especially on a winter’s night.
Hi Sally. Love your recipes! Am I able to make the biscuits in my stand mixer?
Hi Lori, a mixer won’t quite cut in the butter the way that a pastry cutter, fork, or food processor will. Best to stick with those methods for best results!
Delicious. Wondering if you have any tricks to minimize the baking powder after taste.
Hi Liza, using an aluminum-free baking powder will help any lingering taste you may experience. Different brands can vary, too. We usually reach for Clabber Girl brand and have never noticed an after taste. Thank you for giving this one a try!
Tnks. Unfortunately we only have Royal Baking Powder available where I live. I tried using 2t instead of 1T.
This tasted wonderful, however, I noticed the cup of diced potatoes I added was still kind of hard after baking and some the biscuits were still a little doughy and raw underneath. Is there something I did wrong so I’ll make sure to correct it next time?
Hi Morgan, it sounds like it could have used a few more minutes in the oven.
I’ve made this several times now with a variety of different vegetables depending on what I have available. It’s been a bit each and every time. It’s delicious!!
Whenever I have a recipe that calls for raw potatoes or carrots, I always pop them in the microwave for a few minutes, to partially cook them before adding them in.
Do the biscuits need to be brought to room temperature before placing them on top of the filling and baking?
Hi Morgan, they can be cold going on top. Enjoy!
This recipe is absolutely delicious. I added chicken and used packaged southern biscuits (https://www.brothersgerard.com/collections/shop-online/products/cheddar-cheese-biscuits) and it turned out so tasty.
Oh my gosh! This recipe is divine!! I’ve been making a chicken and biscuits recipe for a few years, but this recipe intrigued me because I didn’t have to worry about cooking and shredding chicken beforehand. This recipe blows my chicken and biscuits out of the water! Those biscuits! Soooo fluffy!!! I am also excited to add this to my Lent recipe file. I don’t eat seafood so Fridays in Lent can be a little challenging. Thanks for such a yummy recipe!
I made this and it was really simple, and delicious, especially for how easy it was. I would add a little more spice to the filling next time, and maybe double the filling! I love how versatile it is to throw in whatever veggies are on hand!
Just baked this and it looks and smells delicious. We’ll be eating it for dinner in four or five hours. How would you suggest storing it in the meantime and what’s the best method for reheating the pot pie? Thank you!
Hi Coy! We would cool the biscuit pot pie, then refrigerate until serving. You can reheat individual servings or put the whole dish back in the oven until warm.
The filling tastes amazing- I added a sprinkling of cayenne, and I also added frozen broccoli florets, frozen peas, frozen corn, and some frozen sweet potato chunks to try to get as much nutrition in as possible for my grandkids. I do have a question before I bake this casserole- would you possibly suggest baking the biscuits separately on a baking sheet to insure the bottoms don’t initially become soggy before they have a chance to bake, and then after they are fully baked, place them on top of the heated and bubbly veggie mixture right before serving?
Hi Judy, We are so happy you enjoyed this recipe! You could do that if you wish, but of course that would be an extra step and we enjoy the texture and flavor that the biscuit topping takes on when baked directly on top! For regular biscuits you may also enjoy this buttermilk biscuit recipe.
I just made this, it was delicious! Thank you again, for a delectable recipe and meal plan.
Thank you so much for this recipe. I veanized it with whole grain flour, vegan butter and plain oat milk and it was fantastic. I will be making this again and again. Perfect for a cold fall day.
Can I use whole wheat flour for the biscuits?
I made this today and it was great. I skipped the mushrooms and added chicken and potatoes. And I used a 10 oz package of frozen broccoli for the mixed vegetables. Because of the potatoes and biscuits and wanting to lessen the carbs, I used keto biscuits.
This biscuit vegetable casserole was delicious. My 5 year old even said it was so good, with a thumbs up!
Loved this dish, added extra veggies and mushrooms and increased the flour to get enough soup in the deal. It was great. I cheated tho and used canned biscuits due to time constraints, still worked out fine. Had so much I just baked it right in the skillet, we will be eating it for a couple days and I will have to make more biscuits LOL.
This was delicious. I used frozen broccoli for the extra vegetable and made the biscuits from scratch as advised. Will be making again all Fall and Winter!
Hi Sally, Can I sub almond milk for whole milk? Thanks.
Hi Kathy, see recipe notes. Almond milk will work in a pinch.
Absolutely delicious and easy to make. I used chicken broth along with potatoes, broccoli, peas, mushrooms, carrots, onions and celery. Thanks for another great recipe!
Loved it, as did my non-vegetarian partner. Made with potatoes, carrots, mushrooms, and a mix of frozen peas and corn, and used dried thyme and three fresh sages leaves to season as that’s what I had on hand. Absolutely keeper!
Delicious!! We only had salted butter and 2% milk but it turned out fantastic. 🙂
Can you add chicken to this recipe? If so, how much and what would you leave out of adding chicken?
Hi Jodi, absolutely — see section “Can I Make This with Chicken?” You can use the filing from this chicken pot pie recipe. Enjoy!
This was awesome! I have made it twice now. I have had to cut most meat out of my diet so I am always looking for recipes…My husband loved it also!
So good! I made it tonight with onions, carrots, mushrooms, potatoes, and broccoli. If you can, make the biscuits from scratch instead of using canned – it’s worth the time and effort. This is definitely going in the recipe rotation. Thanks, Sally!
Is it possible for me to substitute the milk in the biscuits with buttermilk?
Hi Christine! Yes, you can use buttermilk in the biscuits (but we do not recommend buttermilk in the filling). Let us know if you try the recipe!
This casserole is so delicious. I have made it twice and always good to the last drop! We’re not a fan of mushrooms so I add a cup of sweet potatoes and use broccoli for the mixed vegetable.Thanks for such a great recipe.
I’m making this tomorrow and am going to add potatoes. Are they raw when they are added?
Hi Amanda, Yes we add them raw (peeled and chopped) when we add the broth. The time in the oven should fully cook them!
This pot pie turned out fantastic. I left out the mushrooms, and used leeks, potatoes, peas, and fake “chicken” strips. Kids and adults loved it. Will definitely make again.
Thanks for the response! I was being lazy as I already had the puff pastry I wanted to try, but I dutifully made the pie crust instead, haha! I was very good thanks!