There is nothing like the smell of a warm oven on a cold winter evening. You want something hearty and satisfying without spending hours in the kitchen. This Biscuit Vegetable Pot Pie is the ultimate solution for your busy family.
This dish delivers a creamy, herb-filled center with zero pie crust stress. It is the kind of meal that makes everyone feel instantly at home. You can have this on the table in under an hour tonight.
Why You’ll Love This Recipe
This recipe is a total winner for busy weeknight dinners. It uses simple pantry staples and frozen vegetables to save you time. You get all the comfort of a traditional pot pie with much less effort.
The refrigerated biscuits create a perfectly golden topping every single time. It is budget-friendly and feeds a hungry crowd easily. Your kids will love the fluffy biscuit tops and creamy sauce.
How It Comes Together
Making this dish is surprisingly simple and very doable. You start by softening fresh vegetables in a single pan. The sauce thickens quickly with a little flour and cream for maximum creaminess.
Once the filling is ready, you just pop it in a dish. Top it with store-bought biscuits and let the oven do the work. Even a beginner cook can master this impressive meal tonight.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or freezer.
- 1/4 cup unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 cup potato, peeled and cubed
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package (16 oz) refrigerated buttermilk biscuits
Step-by-Step Directions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Sauté for 8-10 minutes until vegetables begin to soften.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 2 minutes to remove raw flour taste, stirring constantly.
- Gradually whisk in vegetable broth and heavy cream. Simmer for 5 minutes until the sauce thickens.
- Stir in frozen peas, corn, thyme, rosemary, salt, and pepper.
- Transfer the vegetable mixture to a 9×13 inch baking dish.
- Arrange the biscuits on top of the vegetable mixture in a single layer.
- Bake for 15-20 minutes or until the biscuits are golden brown and the filling is bubbling.
- Allow to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this pot pie warm while the biscuits are still fluffy and light. It pairs beautifully with a simple side salad for a balanced meal. You can also serve it with a side of roasted broccoli.
Set the table and let everyone dig into the bubbling filling together. This is a great dish for a casual Sunday lunch too. It makes a wonderful vegetarian centerpiece for any winter gathering.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. The biscuits may soften slightly, but the flavor stays delicious.
To reheat, use your oven at 350°F for about 10 minutes. This helps the biscuits regain their original golden crunch. I do not recommend freezing the fully assembled baked pie.
Tips for Best Results
- Cut potatoes into small, even cubes so they cook quickly.
- Don’t skip the resting time to let the sauce set properly.
- Use a large enough skillet to avoid a messy boil-over.
- Swap the heavy cream for half-and-half for a lighter sauce.
- Add a pinch of red pepper flakes for a tiny kick.
- For the holidays, double the batch in two separate dishes.
- Check the biscuits early to prevent the tops from burning.
- Brush the biscuit tops with melted butter for extra shine.
Ways to Switch It Up
- In summer, swap potatoes for fresh zucchini and bell peppers.
- Use gluten-free flour and biscuits to make it gluten-friendly.
- Add sautéed mushrooms for a deeper, earthier flavor profile.
- Swap rosemary for fresh parsley for a brighter herb taste.
Common Questions
Can I make this ahead of time?
Yes, you can prepare the vegetable filling a day early. Store it in the fridge and add biscuits just before baking. This is a great time-saver for busy nights.
Can I use fresh peas and corn?
Absolutely, fresh vegetables work wonderfully when they are in season. Just add them at the same time as the frozen ones. They will cook perfectly in the creamy sauce.
Will my picky eaters like this?
Most kids love the mild, creamy sauce and the familiar biscuits. It is a kid-approved way to serve a variety of vegetables. You can even let them help place the biscuits.
I hope this cozy Biscuit Vegetable Pot Pie brings warmth to your table. It is the perfect way to slow down and enjoy a meal together. Happy cooking!
— Lidia
Ingredients
- 1/4 cup unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots , peeled and sliced
- 2 stalks celery , sliced
- 1 cup potato , peeled and cubed
- 3 cloves garlic , minced
- 1/3 cup all -purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp sal t
- 1/4 tsp black pepper
- 1 package (16 oz) refrigerated buttermilk biscuits
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Sauté for 8-10 minutes until vegetables begin to soften.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 2 minutes to remove raw flour taste, stirring constantly.
- Gradually whisk in vegetable broth and heavy cream. Simmer for 5 minutes until the sauce thickens.
- Stir in frozen peas, corn, thyme, rosemary, salt, and pepper.
- Transfer the vegetable mixture to a 9x13 inch baking dish.
- Arrange the biscuits on top of the vegetable mixture in a single layer.
- Bake for 15-20 minutes or until the biscuits are golden brown and the filling is bubbling.
- Allow to rest for 5 minutes before serving.
