Imagine curling up with a bowl of creamy, savory, and golden-topped comfort — that’s what you’ll get with this Biscuit & Vegetable Pot Pie. Packed with colorful veggies and crowned with fluffy biscuits, it’s a heartwarming meal that never fails to please. The easy-to-make filling comes together in one pan and gets blanketed by buttery biscuits that bake into a golden, tender crust. Whether you’re feeding a family, prepping ahead for a cozy weeknight, or showing off a classic crowd-pleaser, this Biscuit & Vegetable Pot Pie is your ticket to feel-good food with all the charm of a home-cooked favorite.

Biscuit & Vegetable Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic in Biscuit & Vegetable Pot Pie lies in its straightforward ingredient list. Each component has a starring role, adding unique flavor, color, or creamy texture to this satisfying bake — making every bite hearty and memorable.

Unsalted butter: The foundation of flavor; it helps soften vegetables and creates a luscious sauce.
Yellow onion: Adds classic sweetness and depth when sautéed.
Garlic: Delivers aromatic power that rounds out the dish.
Carrots: For pops of color and gentle sweetness.
Celery: Lends a subtle, earthy crunch while building flavor.
Frozen peas: Brightens the filling and adds a lovely tender bite.
Frozen corn: Contributes a pop of sweetness and gold color.
Potato: Gives body and heartiness, soaking up all those delicious flavors.
All-purpose flour: Thickens the sauce so it’s luxuriously creamy.
Vegetable broth: Forms the savory base of the sauce.
Whole milk: Rounds out the sauce’s richness and creaminess.
Dried thyme: Adds a gentle herby note that lingers.
Dried rosemary: Introduces a hint of piney, fragrant flavor that makes the dish unmistakably cozy.
Salt and pepper: Essential for bringing all the flavors together.
Refrigerated biscuit dough: The secret shortcut for irresistibly fluffy and golden topping.
Fresh parsley (optional): A vibrant finish for color and freshness right before serving.

How to Make Biscuit & Vegetable Pot Pie

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C) so it’ll be nice and hot when it’s time to bake. While the oven heats, chop and measure your veggies — prepping everything before you start cooking makes the whole process completely hassle-free.

Step 2: Sauté the Base

In a large oven-safe skillet or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until it’s soft and fragrant. Toss in the garlic, carrots, celery, potato, frozen peas, and frozen corn, sautéing everything together for another 5 to 7 minutes. Your kitchen will instantly smell irresistible!

Step 3: Make It Creamy

Once your veggies are starting to soften, sprinkle the all-purpose flour over the mixture and stir to coat all those lovely colors. Slowly pour in the vegetable broth and milk, stirring constantly as everything melds together. The sauce will thicken and bubble, giving you that perfect pot pie consistency. Add the thyme, rosemary, plus a good pinch of salt and pepper — this is where all the hearty flavors come alive. Remove the pan from heat.

Step 4: Top with Biscuits

Here’s where things really get fun — take your biscuit dough and arrange the rounds evenly across the top of your bubbling veggie mixture. Don’t worry about perfect spacing; part of the charm is that rustic, golden top. Every bite gets a bit of fluffy biscuit and creamy filling!

Step 5: Bake to Golden Perfection

Place your skillet or Dutch oven in the preheated oven and bake for 15 to 18 minutes, until the biscuits are beautifully golden and cooked through. If the tops brown too quickly, just cover them loosely with foil. Let your Biscuit & Vegetable Pot Pie rest for a few minutes when it comes out; this helps everything settle and makes serving even easier. Sprinkle chopped fresh parsley on top for a pop of green freshness if you want.

How to Serve Biscuit & Vegetable Pot Pie

Garnishes

Nothing beats a scattering of fresh chopped parsley across your Biscuit & Vegetable Pot Pie before bringing it to the table — it adds an extra layer of freshness and a wonderful burst of color. If you’re feeling fancy, a dash of cracked black pepper or a sprinkle of flaky sea salt on the biscuits makes each serving look and taste extra special.

Side Dishes

This cozy classic is super filling on its own, but a bright, crisp salad (think simple greens with lemon vinaigrette) helps balance the richness. Steamed green beans or roasted broccoli also pair beautifully, giving your meal a touch more veggie goodness and color. And if you’re in a real comfort food mood, try serving it with creamy mashed potatoes or a simple fruit salad for dessert.

Creative Ways to Present

If you’re hosting friends or just want to make dinnertime dazzling, portion your Biscuit & Vegetable Pot Pie into individual ramekins before adding the biscuit dough on top. Each guest gets their own adorable mini pie! For a family-style meal, serve it directly from the skillet at the table, letting everyone dig in and help themselves — it feels wonderfully homey and inviting.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Pop any remaining Biscuit & Vegetable Pot Pie in an airtight container and refrigerate for up to 3 days. The biscuits soak up more flavor, and the veggies stay deliciously tender. Just be sure to let everything cool to room temperature first before storing.

Freezing

To make dinner easier down the road, cool your cooked pot pie completely and freeze individual portions or the whole dish tightly wrapped. The filling and biscuits both freeze well. For best results, thaw overnight in the fridge before reheating — this keeps the textures just right.

Reheating

To reheat, simply place your pie (or a portion) in the oven at 350°F until heated through and the biscuits are fluffy again. You can also microwave individual servings for a quick lunch. If things look a little dry, add a splash of broth or milk before reheating to refresh that creamy sauce.

FAQs

Can I use homemade biscuit dough instead of canned?

Absolutely! Homemade biscuit dough gives your Biscuit & Vegetable Pot Pie an extra-special, rustic touch. Just shape the dough into rounds or drop spoonfuls directly on top before baking — the results are just as fluffy and delicious.

What vegetables can I substitute or add?

This recipe is wonderfully flexible. Use what you have — mushrooms, green beans, bell peppers, or even sweet potato work well. Just aim for 4-5 cups of mixed veg to keep the proportions right in your Biscuit & Vegetable Pot Pie.

How do I keep the biscuits from getting soggy?

The key is to let the pie bake uncovered until the biscuits are golden-brown and cooked through. If you’re using homemade biscuit dough, make sure it’s not too wet, and don’t crowd the dough so steam has space to escape.

Can I make this gluten-free?

Yes, you can! Swap the all-purpose flour for your favorite gluten-free blend and use gluten-free biscuit dough (store-bought or homemade). The filling will thicken beautifully, and the seasoning works just as well with gluten-free ingredients.

Is Biscuit & Vegetable Pot Pie kid-friendly?

Absolutely. Between the fluffy biscuits and creamy veggie filling, kids usually eat this up with smiles. If you have picky eaters, customize the mix-ins with their favorite veggies or let them help arrange the biscuits on top for extra fun.

Final Thoughts

There’s nothing quite as inviting as a bubbling Biscuit & Vegetable Pot Pie straight from the oven. With its golden biscuit crust and creamy, colorful filling, it truly brings comfort and excitement to any table. Give it a try and discover just how easy homemade happiness can be — your taste buds (and loved ones) will thank you.

Biscuit & Vegetable Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Biscuit & Vegetable Pot Pie is a comforting and satisfying dish that combines a rich vegetable filling with flaky biscuit dough. Perfect for a cozy family dinner or entertaining guests.

Ingredients

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For the Filling:

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup frozen peas
1 cup frozen corn
1 medium potato, peeled and diced
1/4 cup all-purpose flour
2 cups vegetable broth
1/2 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste

For the Biscuit Topping:

1 can (16 ounces) refrigerated biscuit dough
1 tablespoon chopped fresh parsley (optional)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Sauté Vegetables: In a large oven-safe skillet, melt butter and cook onion until softened. Add garlic, carrots, celery, potato, peas, and corn. Cook for 5-7 minutes.
Add Flour and Broth: Sprinkle flour over vegetables, then add broth and milk gradually. Stir until thickened. Season with thyme, rosemary, salt, and pepper.
Add Biscuit Dough: Place biscuit dough over the filling. Bake for 15-18 minutes until golden.
Serve: Let cool slightly, garnish with parsley, and serve.