Ingredients
Method
- Make the biscuit topping: Whisk together the flour, baking powder, and salt in a large bowl. Add the cold butter and cut it into the dry ingredients using a pastry cutter or pulse it in a food processor until coarse crumbs form. Add 1 cup milk (reserve the remaining milk for brushing the biscuits), and stir or pulse until the dough comes together. If the dough is too dry, add 1 tablespoon more milk. If too wet, add 1 tablespoon more flour. With floured hands, shape the dough into 8–9 1-inch-thick discs. Arrange on a plate and refrigerate until ready to use.
- Make the filling: In a large skillet or pot, melt the butter over medium heat. Add the diced onion, carrots, celery, mushrooms, and garlic. Cook for 5 minutes until softened. Stir in the flour, salt, pepper, and thyme. Cook for 1–2 minutes, allowing the flour to absorb the liquid. Add the vegetable broth and ½ cup milk. Stir well, and cook for 7–9 minutes until the mixture thickens. Add the mixed vegetables and parsley, and remove from heat. Allow to cool for 5 minutes.
- Assemble the casserole: Preheat the oven to 400°F (204°C). Grease a 2.5–3-quart baking dish. Pour the filling into the prepared dish and top with the chilled biscuit dough, arranging them to fit. Brush the tops of the biscuits with the remaining milk.
- Bake the casserole: Bake at 400°F for 25 minutes, then increase the temperature to 425°F (218°C) and bake for another 5–6 minutes, until the biscuits are golden brown.
- Cool and serve: Let the casserole cool for 5 minutes before serving. Leftovers can be stored in the refrigerator for up to 5 days.
Nutrition
Notes
This cozy vegetable pot pie is perfect for family dinners and can be made in advance for busy evenings. Use your favorite vegetables and feel free to experiment with seasonings!