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Vegetarian pot pie casserole with fresh vegetables and flaky crust

Vegetarian Pot Pie Casserole

This Vegetarian Pot Pie Casserole is a comforting, hearty dish packed with fresh vegetables and topped with fluffy biscuit dough, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Filling
  • 2 cups mixed fresh vegetables (such as carrots, peas, corn, and green beans) Feel free to use frozen vegetables.
  • 1 cup vegetable broth Provides flavor to the filling.
  • 1 cup milk (or plant-based milk) Use your preferred milk option.
  • 1 onion chopped Adds flavor and texture.
  • 2 cloves garlic, minced Enhances the dish's flavor.
  • 1 tablespoon olive oil For sautéing.
  • 1 teaspoon thyme Herb for flavor.
  • 1 teaspoon rosemary Herb for flavor.
  • to taste Salt and pepper Season to your preference.
Biscuit Topping
  • 1 can refrigerated biscuit dough Cut into quarters for topping.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  3. Add the mixed vegetables and cook for about 5 minutes, stirring occasionally.
  4. Stir in the vegetable broth, milk, thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
  5. Transfer the vegetable mixture to a greased casserole dish.
  6. Cut the biscuit dough into quarters and scatter them over the top of the vegetable mixture.
  7. Bake for 25-30 minutes or until the biscuits are golden brown and cooked through.
  8. Let it cool for a few minutes before serving.

Notes

Serve this casserole with a fresh green salad or crusty bread. For extra flavor, add a splash of hot sauce or your favorite dipping sauce.