Savory Vegetable Pot Pie Biscuit
A comforting dish that combines a rich vegetable filling with a fluffy biscuit topping, perfect for family dinners or gatherings.
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Servings 6 servings
Calories 320 kcal
Vegetable Filling
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 1 cup diced potatoes (about 1 medium potato)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup milk (or non-dairy milk)
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 batch biscuit dough (store-bought or homemade, about 2 cups)
Preheat your oven to 425°F (220°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic, diced carrots, and celery. Cook for another 5 minutes until tender.
Add frozen peas and diced potatoes. Sprinkle in dried thyme and rosemary, along with salt and pepper. Cook for an additional 3-4 minutes.
Prepare your biscuit topping by rolling out store-bought dough or making homemade biscuits. Cut into rounds or strips.
Transfer the vegetable mixture into a baking dish. Spread it out evenly and place the biscuit dough on top.
Bake in the preheated oven for 20-25 minutes until the biscuits are golden brown.
Let it cool for a few minutes before serving.
Calories: 320kcalProtein: 8gSodium: 600mg
Keyword biscuit, pot pie, vegetable