There’s something soul-soothing about a warm, bubbling Biscuit & Vegetable Pot Pie (Casserole). With its flaky, golden biscuit topping and hearty, creamy vegetable filling, it’s the kind of dish that feels like a hug in a pan. This meatless masterpiece is easy to assemble, adaptable to dietary preferences, and perfect for a cozy weeknight dinner or a potluck favorite.

While traditionally made with chicken, the vegetarian version delivers all the comfort and richness using only garden-fresh vegetables. It’s the ultimate comfort food that doesn’t skimp on flavor or heartiness. Plus, it fits beautifully into a vegetarian lifestyle, which can offer numerous health benefits according to the Vegetarian Nutrition Guide.

Interestingly, pot pies date back to the Roman Empire, evolving through the ages into the beloved casserole-style dishes we know today. Their flexibility and popularity have made them a staple across cultures. You can explore more about their evolution in this in-depth History of Pot Pies article.

Why You’ll Love This Recipe

Simple ingredients found in most kitchens
Rich, creamy filling loaded with vegetables
Biscuit topping that’s buttery, flaky, and easy to make
Perfect for meal prep and leftovers
Adaptable for vegan, gluten-free, and low-fat diets

Ingredients Breakdown

Here’s what you’ll need to make this delicious biscuit-topped pot pie:

For the Filling:

2 tablespoons butter or olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
1 cup frozen peas
1 cup diced potatoes
½ cup green beans or corn
2 tablespoons flour
1½ cups milk or unsweetened non-dairy milk
Salt, pepper, and thyme to taste

For the Biscuit Topping:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold butter, diced
¾ cup milk or buttermilk

Nutritional Highlights

This dish is:

High in fiber from a variety of vegetables
Naturally meatless, reducing saturated fat intake
Customizable to fit dairy-free or gluten-free needs
A great source of vitamins A, C, and potassium

How to Make Biscuit & Vegetable Pot Pie (Step-by-Step)

1. Prepare the Filling

In a large skillet, melt butter over medium heat.
Add onions, garlic, carrots, potatoes, and green beans.
Cook for 5–7 minutes until slightly tender.
Stir in flour and cook for 1 minute to create a roux. (Need help? Here’s a guide on how to make a roux).
Gradually pour in milk while stirring until the mixture thickens.
Add peas, season with salt, pepper, and herbs.

2. Make the Biscuit Dough

In a large bowl, combine flour, baking powder, and salt.
Cut in cold butter using a pastry cutter or fork until crumbly.
Add milk and mix just until combined.
Roll out and cut biscuits or drop spoonfuls of dough over the filling.

3. Assemble & Bake

Preheat oven to 400°F (200°C).
Pour the filling into a greased baking dish.
Top with biscuit dough evenly spaced.
Bake for 20–25 minutes or until biscuits are golden and cooked through.

Variations & Add-Ins

Vegan: Use plant-based milk and olive oil instead of butter.
Gluten-Free: Substitute a 1:1 gluten-free flour blend for both filling and biscuits.
Spicy Kick: Add red pepper flakes or a pinch of curry powder.
Extra Protein: Mix in lentils, tofu cubes, or chickpeas.

Biscuit Topping Tips

Cold butter is key for flaky biscuits—don’t overmix!
Use buttermilk for a tangier, more tender dough.
For a rustic look, go for drop biscuits instead of rolled ones.

Make-Ahead, Storage & Reheating

Make-Ahead: Prepare the filling and dough separately. Assemble before baking.
Fridge: Keeps well for up to 3 days.
Freezer: Freeze before or after baking (wrap tightly).
Reheat: Bake covered at 350°F until warmed through, then uncover to crisp the biscuits.

Perfect Serving Pairings

Mixed green salad with vinaigrette
Roasted sweet potatoes or parsnips
Chilled cranberry relish or warm apple cider

Mistakes to Avoid

Runny filling: Always thicken with flour or cornstarch
Undercooked vegetables: Pre-cook root veggies like potatoes and carrots
Overbaked biscuits: Watch the oven in the last 5 minutes!

FAQs

Can I use canned biscuits for pot pie?
Yes, canned biscuits work well for a shortcut—just reduce baking time slightly and monitor browning.

How do you thicken vegetable pot pie filling?
Using a flour-based roux or cornstarch slurry will ensure a thick, creamy consistency.

Can you freeze biscuit pot pie casserole?
Absolutely. Bake and cool completely before wrapping tightly and freezing for up to 3 months.

What vegetables work best in pot pie?
Root vegetables like carrots, potatoes, and parsnips, plus peas, corn, and green beans.

How do you make vegetarian pot pie without cream?
Use a plant-based milk like oat or almond and olive oil instead of butter.

Final Thoughts

The Biscuit & Vegetable Pot Pie (Casserole) is the kind of recipe that becomes a household staple. Whether you’re craving something cozy, cooking for guests, or just cleaning out the crisper drawer, this dish is both flexible and satisfying. Once you try this hearty, creamy, biscuit-topped casserole, it’s sure to land a permanent spot on your comfort food rotation.