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Biscuit & Vegetable Pot Pie

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A warm and comforting Biscuit & Vegetable Pot Pie filled with a creamy blend of hearty vegetables and topped with fluffy, golden biscuits baked to perfection for a satisfying one-pan meal.

Ingredients

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 1 cup frozen peas
  • 1 cup diced potatoes
  • 1 cup chopped green beans
  • 1/3 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (16 oz) refrigerated biscuit dough

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large oven-safe skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
  3. Stir in the carrots, potatoes, and green beans. Cook for 5–7 minutes until they begin to soften.
  4. Sprinkle the flour over the vegetables and stir well. Cook for about 1 minute to remove the raw flour taste.
  5. Gradually pour in the vegetable broth while stirring constantly to prevent lumps.
  6. Add the milk, dried thyme, salt, and black pepper. Simmer until the mixture thickens into a creamy filling.
  7. Stir in the frozen peas and remove the skillet from heat.
  8. Arrange the biscuit dough pieces evenly over the vegetable mixture.
  9. Bake for 18–22 minutes, or until the biscuits are golden brown and cooked through.
  10. Let cool slightly before serving.

Notes

  • You can substitute fresh vegetables for frozen; chop them into small, even pieces for even cooking.
  • Add mushrooms, lentils, or chickpeas for extra flavor and protein.
  • For a richer filling, replace part of the milk with heavy cream.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F to maintain biscuit crispness.

Nutrition

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