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Biscuit & Vegetable Pot Pie

Biscuit & Vegetable Pot Pie
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Biscuit & Vegetable Pot Pie is a comforting, hearty vegetarian dish featuring fluffy, golden biscuits atop a creamy medley of mixed vegetables simmered in a savory herb-infused sauce. Perfect for cozy weeknight meals, it delivers warmth, nutrition, and versatility, making it ideal any time of the year.

Ingredients

Scale

Vegetables

  • 1 to 2 cups mixed vegetables (peas, carrots, corn, green beans; fresh or frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced

For the Filling

  • 2 tbsp butter
  • 3 tbsp all-purpose flour (or gluten-free flour for GF option)
  • 2 cups vegetable broth
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
  • Salt and pepper to taste

For the Biscuit Topping

  • 1 1/2 cups all-purpose flour (or gluten-free biscuit mix for GF option)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold butter, cut into small pieces
  • 3/4 cup milk (or plant-based milk for vegan option)
  • Additional milk or melted butter for brushing biscuits before baking

Instructions

  1. Prepare the Vegetable Filling: Sauté finely chopped onion and minced garlic in butter over medium heat until softened and fragrant. Add mixed vegetables and cook for 3-5 minutes, allowing them to release natural sweetness. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in vegetable broth, then add thyme, rosemary, salt, and pepper. Simmer gently, stirring frequently, until the sauce thickens and coats the vegetables evenly.
  2. Prepare the Biscuit Dough: While the filling simmers, combine flour, baking powder, and salt in a mixing bowl. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add milk and stir lightly just until dough forms; avoid overmixing to keep biscuits tender and flaky.
  3. Assemble the Pot Pie: Pour the thickened vegetable filling into a greased baking dish. Drop spoonfuls of biscuit dough evenly over the filling to cover it completely or arrange biscuits individually for a rustic look. Optionally brush the biscuit tops with milk or melted butter for a golden, glossy finish.
  4. Bake Until Golden: Preheat the oven to 400°F (204°C). Place the assembled pot pie in the oven and bake for 20-25 minutes, or until biscuits are golden brown and the filling bubbles gently around edges.

Notes

  • Use fresh herbs like thyme and rosemary for more vibrant flavor compared to dried.
  • Mix biscuit dough just until combined to maintain light, fluffy texture.
  • Cut vegetables into uniform sizes to ensure even cooking.
  • Allow the filling to cool slightly before adding biscuit dough to prevent sogginess.
  • Brush biscuits with milk or butter before baking to achieve a glossy, golden crust.

Nutrition

Keywords: vegetarian pot pie, biscuit pot pie, vegetable pot pie, gluten free pot pie, comfort food, easy weeknight dinner

Find it online: https://ninagourmet.com/biscuit-vegetable-pot-pie/