Description
A comforting biscuit and vegetable pot pie casserole packed with colorful veggies and topped with flaky biscuits.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 cup diced potatoes (optional)
- 1 small onion, diced
- 3 tablespoons butter or ghee
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth or chicken broth
- 1 cup milk (or a plant-based alternative)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package of refrigerated biscuit dough (or homemade biscuits)
- Optional: shredded cheese for topping (cheddar or a plant-based alternative)
Instructions
- Preheat your oven to 375°F (190°C).
- Melt the butter over medium heat in a large skillet. Add the diced onion and cook until translucent, about 3-5 minutes.
- Toss in the mixed vegetables and potatoes (if using) and cook for another 5-7 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and mix well to coat. Cook for about 2 minutes.
- Gradually whisk in the vegetable broth and milk, stirring until thickened, about 3-5 minutes. Add garlic powder, thyme, salt, and pepper.
- Remove from heat and stir in shredded cheese if desired. Transfer to a greased casserole dish.
- Open the biscuit dough and place biscuits on top of the filling.
- Bake for 20-25 minutes until biscuits are golden brown.
- Let the casserole cool for a few minutes before serving.
Notes
Feel free to substitute the mixed vegetables with favorites like bell peppers or zucchini. Use whole-grain biscuit dough for added fiber.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg