Description

Biscuit & Vegetable Pot Pie is a cozy, hearty vegetarian dish featuring tender vegetables in a creamy sauce topped with golden, fluffy biscuits. It’s a perfect comfort meal for any night of the week.

Ingredients

2 tbsp olive oil or butter
1 yellow onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
1 cup green beans or mixed frozen vegetables
1/4 cup all-purpose flour
2 cups vegetable broth
1 cup milk or plant-based milk
1 tsp fresh thyme or 1/2 tsp dried thyme
Salt and pepper, to taste
1 batch biscuit dough (homemade or store-bought)

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Instructions

Preheat oven to 400°F (200°C).
In a large skillet or pot, heat olive oil over medium heat.
Sauté chopped onion, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually pour in vegetable broth and milk, stirring constantly until thickened into a creamy sauce.
Add frozen peas, corn, green beans, and thyme. Season with salt and pepper. Let simmer for a few minutes.
Transfer the filling to a baking dish.
Top with biscuit dough, spacing slightly apart.
Bake for 20–25 minutes or until biscuits are golden brown and cooked through.
Let cool slightly before serving.

Notes

Add shredded cheese before topping with biscuits for a cheesy twist.For heat, include red pepper flakes or a splash of hot sauce.Use gluten-free flour and biscuits for a gluten-free version.Add mushrooms for extra flavor and texture.Use plant-based milk and vegan biscuits to make it fully vegan.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 580mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 7g
Cholesterol: 10mg