Description
A comforting vegetable pot pie made with a creamy mixed veggie filling and topped with fluffy homemade biscuits. Perfect as a hearty vegetarian dinner for cooler nights.
Ingredients
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
Instructions
- Prepare the Filling: In a large skillet, sauté the onion, garlic, carrots, potatoes, and green beans in butter or oil until slightly tender, about 5–7 minutes.
- Stir in the flour and cook for 1 minute to eliminate the raw taste.
- Gradually pour in the milk while stirring. Cook until the mixture thickens into a creamy sauce.
- Add frozen peas and season with salt, pepper, and thyme to taste. Set aside.
- Make the Biscuit Dough: In a bowl, combine the flour, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk just until combined — do not overmix.
- Roll out and cut biscuit rounds or simply drop spoonfuls of dough over the filling.
- Assemble and Bake: Preheat oven to 400°F (200°C). Pour the vegetable filling into a greased baking dish. Top evenly with biscuit dough.
- Bake for 20–25 minutes until biscuits are golden brown and the filling is bubbly.
Notes
Feel free to swap in seasonal vegetables or add mushrooms or leeks. For a vegan version, use olive oil, plant-based milk, and vegan butter.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: Comfort Food / Vegetarian