Biscuit Vegetable Pot Pie Casserole

Name: Biscuit Vegetable Pot Pie Casserole
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour (spoon & 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; 1/4 cup (4 Tablespoons; 60g) unsalted butter; 1 cup chopped yellow onion (1/2 of a large onion); 1 cup sliced or diced carrots (1–2 large carrots or a handful of baby carrots); 1 cup 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 (spoon & 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

Prep:40minCook:30min

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.

Updated at: Tue, 03 Jan 2023 23:50:47 GMT