Vegetable Pot Pie Casserole
Tender vegetables and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this pot pie.
Servings: 8
Ingredients
Filling Ingredients
- 2 tablespoons butter
- ½ cup yellow onion diced into ¼-inch pieces, about ½ small onion
- ¾ cup celery sliced very thin, about 2 ribs
- ¾ cup carrots diced into ¼-inch pieces, about 2 large carrots
- 3 tablespoons all-purpose flour
- 1 cup vegetable stock
- 1 cup milk
- 1 teaspoon Italian seasoning
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon black pepper
- ⅛ teaspoon celery seed
- 4 cups cooked vegetables (Leftovers work great here, as long as they aren't too soft. Tender-crisp is perfect.) or 18-24 ounces frozen vegetables
Topping Ingredients
- 1 cup all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons sugar
- 3 tablespoons COLD butter grated
- ½ cup milk plus more, ONLY as needed
- 1 tablespoon butter melted, for brushing on top after baking
Instructions
To Make the Filling
- Preheat oven to 425°F. Grease a deep pie plate or 10-inch casserole dish with butter and set aside. In a large skillet, over medium-high heat, melt the butter.
- Add the onions, celery, and carrots and cook until tender, about 3 minutes. Stir in flour. Add the vegetable stock and whisk to combine. Add the milk, Italian seasoning, garlic, salt, pepper, and celery seed. Whisk again to combine.
- Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust salt, as needed. Add the vegetables. Stir to mix throughout. Pour the mixture into the prepared pie plate and set aside.
To Make the Topping
- In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
- Gradually stir in the milk--DON'T dump it in all at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
- Scoop the dough over the filling (the medium scoop in this set is perfect for this). Bake for 14-18 minutes, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.
Notes
Any combination of vegetables and chicken can be used in this recipe. You'll need a total of 3 cups of add-ins for this filling (e.g. 1 cup chicken + 2 cups vegetables, 3 cups vegetables without meat, etc.).
Leftover cooked vegetables may be substituted for the frozen vegetables in this recipe. This is one of my favorite ways to use up leftover meats or vegetables in the fridge!
Nutrition
Calories: 198kcal · Carbohydrates: 27g · Protein: 5g · Fat: 9g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.3g · Cholesterol: 22mg · Sodium: 474mg · Potassium: 226mg · Fiber: 3g · Sugar: 3g · Vitamin A: 3573IU · Vitamin C: 7mg · Calcium: 103mg · Iron: 2mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!