Easy Biscuit Vegetable Pot Pie

I’ve made countless comfort dishes over the years, but this Biscuit & Vegetable Pot Pie remains my family’s winter favorite.

The moment I pull it from the oven, golden biscuits rising above the bubbling vegetable filling, everyone flocks to the kitchen.

I love how this simple casserole transforms ordinary vegetables into something my children actually request! The contrast of flaky biscuits and creamy filling makes each bite perfect comfort food.

After years of tweaking this recipe, I can honestly say it’s the dish I’m most proud to share with both family and friends.

What Makes This Biscuit Vegetable Pot Pie So Special

This pot pie is a true winner because it’s both practical and absolutely delicious! The biscuit topping stays perfectly crisp (never soggy like puff pastry can be) while the filling beneath is creamy and loaded with vegetables.

My husband, who normally requests meat at every meal, asks for this vegetarian dish regularly.

I love how customizable this recipe is—you can swap vegetables based on what’s in your fridge or what your family enjoys most.

The entire dish can be prepared ahead of time, making it perfect for busy weeknights or when guests are coming.

At our house, we always make a double batch because everyone wants leftovers for lunch the next day!

This Biscuit & Vegetable Pot Pie always brings a smile to my face—just like my Creamy Chicken Noodle Soup and Easy Double Crust Chicken Pot Pie. You’ve got to try them next!

The Ingredients for Biscuit Vegetable Pot Pie

Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1 cup + 2 tablespoons whole milk, divided

Vegetable Filling:

• 1/4 cup unsalted butter
• 1 cup diced yellow onion (half of a large onion)
• 1 cup sliced or diced carrots
• 1 cup sliced or diced celery
• 1 cup roughly chopped mushrooms
• 3-4 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 cups vegetable broth (reduced sodium recommended)
• 1/2 cup whole milk
• 2 cups mixed vegetables (such as frozen peas, broccoli, cauliflower)
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

For the mixed vegetables, there’s no need to thaw if using frozen! This is one of those wonderful shortcuts that makes this recipe even more weeknight-friendly. You can also add potatoes or swap in corn, green beans, or even chickpeas based on your family’s preferences.

How to Make This Vegetable Pot Pie

For the Biscuit Topping:

1. In a large bowl, whisk together the flour, baking powder, and salt. Add the cold cubed butter.
2. Using a pastry cutter (or your fingertips), work the butter into the dry ingredients until you have coarse crumbs the size of peas.
3. Pour in 1 cup of milk and stir until a shaggy dough forms. If it’s too dry, add a bit more milk; if too wet, add a sprinkle of flour.
4. With floured hands, shape the dough into 8-9 discs about 1-inch thick. Don’t worry about making them perfect! Place them on a plate, cover, and refrigerate while you make the filling.

For the Vegetable Filling:

1. Melt butter in a large skillet over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook for about 5 minutes until vegetables have softened.
2. Sprinkle flour, salt, pepper, and thyme over the vegetables and stir to coat everything evenly.
3. Gradually pour in the vegetable broth and milk while stirring. Bring to a simmer and cook for 7-9 minutes until thickened to a creamy soup-like consistency.
4. Stir in your mixed vegetables and parsley. Remove from heat and let cool for 5 minutes.

Assembly and Baking:

1. Preheat your oven to 400°F while the filling cools slightly.
2. Pour the filling into a greased 2.5 or 3-quart baking dish (or deep 9-inch pie dish).
3. Arrange your cold biscuits on top of the filling, placing them close together.
4. Brush the tops of the biscuits with the remaining 2 tablespoons of milk.
5. Bake for 25 minutes, then increase the oven temperature to 425°F (without removing the dish) and bake for 5-6 more minutes until the biscuits are golden brown.
6. Let the pot pie cool for 5 minutes before serving.

When I’m really short on time, I prepare the filling the night before and refrigerate it. Then I just make quick biscuits, top the filling, and bake when I get home from work!

Can I make this ahead of time?

Absolutely! You can prepare the filling up to a day ahead and refrigerate it. The biscuit dough can also be made and shaped up to 2 days in advance—just keep it covered in the refrigerator.

For best results, assemble the pot pie with cold biscuits right before baking to prevent them from absorbing too much moisture from the filling.

Some Helpful Tips for My Biscuit Vegetable Pot Pie

The secret to perfect biscuits is using cold butter and handling the dough as little as possible. I often pop my butter in the freezer for 10 minutes before starting if my kitchen is warm.

For extra flavor in your biscuits, try adding some fresh thyme, grated cheese, or a minced garlic clove to the dough.

When making the filling, take your time cooking the vegetables at the beginning. This develops their flavor and creates the foundation for the entire dish.

If you find some brands of vegetable broth too sweet or salty, adjust the seasoning at the end of cooking. A taste before assembly ensures your filling is perfectly seasoned.

Can I freeze this pot pie?

Yes! You can freeze the assembled pot pie before baking for up to 3 months. I recommend freezing the filling and shaped biscuits separately, then assembling just before baking.

Thaw completely at room temperature before baking according to recipe instructions.

Print it out and keep it close—it’s a keeper!

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Can I use pie crust instead of biscuits?

Definitely! Pour the cooled filling into a 9-inch deep pie dish, top with a rolled-out pie crust, cut slits for venting, and bake at 375°F for 35-40 minutes until golden brown.

You might want to use a pie shield after 20 minutes to prevent the crust edges from over-browning.

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Can I add chicken or turkey to this recipe?

While this is designed as a vegetarian dish, you can certainly add cooked, shredded chicken or turkey.

About 2 cups of cooked, shredded meat works perfectly—just reduce some of the vegetables to make room in the filling.

Serving Suggestions

In our home, this pot pie is a complete meal on its own, but I often serve it with a simple green salad dressed with a light vinaigrette to balance the richness.

For special occasions, I pair it with cranberry sauce for a pop of tangy sweetness that complements the savory flavors beautifully.

For gatherings, I sometimes make individual pot pies in ramekins with a single biscuit on top—it makes for an impressive presentation that guests love.

This dish reheats wonderfully for lunch the next day, making it perfect for meal prep and busy weekdays.