Description
A warm and comforting biscuit and vegetable pot pie made with a creamy medley of carrots, potatoes, and peas, topped with fluffy golden biscuits. Perfect for cozy family dinners and easy weeknight meals.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1/4 cup all purpose flour
- 2 cups vegetable broth
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups all purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/4 cup cold unsalted butter, cubed (for biscuits)
- 3/4 cup milk (for biscuits)
Instructions
- Preheat oven to 400°F.
- In a large skillet over medium heat, melt butter. Add diced onion and minced garlic, cook until fragrant and softened.
- Add diced carrots and potatoes, cook for 5 minutes, stirring occasionally.
- Sprinkle in 1/4 cup flour and stir to coat the vegetables evenly.
- Gradually pour in vegetable broth and 1 cup milk while stirring constantly to avoid lumps.
- Add salt, black pepper, and dried thyme. Simmer for 8 to 10 minutes until thickened and potatoes are tender.
- Stir in frozen peas and remove from heat.
- Transfer the filling into a 9×13 inch baking dish and spread evenly.
- In a mixing bowl, combine 1 1/2 cups flour, baking powder, and sugar.
- Cut in cold cubed butter until mixture resembles coarse crumbs.
- Stir in 3/4 cup milk just until a soft dough forms. Do not overmix.
- Drop spoonfuls of biscuit dough evenly over the vegetable filling.
- Bake for 20 to 25 minutes until biscuits are golden brown and cooked through.
- Let rest for 5 minutes before serving.
Notes
- Dice potatoes evenly to ensure they cook through properly.
- Do not overmix the biscuit dough to keep the topping tender.
- Taste the filling before baking and adjust seasoning if needed.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 35mg
Keywords: biscuit vegetable pot pie, vegetable pot pie with biscuits, easy vegetarian pot pie, comfort food dinner, homemade biscuit topping