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
Scale
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)
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.
Notes
- You can use homemade biscuit dough for a personal touch.
- For a non-vegetarian version, add sautéed mushrooms or shredded cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
