Go Back
A golden-brown biscuit vegetable pot pie in a baking dish with a creamy vegetable filling.
Print Recipe

Biscuit Vegetable Pot Pie

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 450kcal

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.