Description
Comfort food at its coziest—this Biscuit & Vegetable Pot Pie features a creamy veggie-filled filling topped with buttery, golden biscuits. It’s an easy, crowd-pleasing one-dish meal perfect for busy weeknights or chilly weekends.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (16.3 oz) refrigerated biscuit dough (or homemade)
Instructions
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Preheat your oven to 400°F (200°C).
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In a large oven-safe skillet or sauté pan, melt the butter over medium heat. Add the onion and garlic, cooking until softened.
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Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the broth and milk, cooking until thickened.
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Season with thyme, salt, and pepper. Add the frozen vegetables and simmer for 5 minutes.
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Remove from heat and top the mixture with biscuit dough.
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Transfer the skillet to the oven and bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.
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Let cool slightly before serving.
Notes
- You can swap the veggie broth for chicken broth if not strictly vegetarian.
- Add cooked, shredded chicken or turkey for a heartier version.
- Homemade biscuits can be used instead of canned—just adjust baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American