Nutrition Facts

Per serving

Calories from

Protein 10%
Carbs 40%
Fat 50%

Fat High 30 g 46%
Saturated Fat High 17 g 85%
Carbohydrates 55 g 18%
Fiber High 5 g 20%
Sugar 7 g 14%
Protein High 14 g 28%
Cholesterol High 75 mg 25%
Sodium High 750 mg 31%

% Daily Value is based on a 2,000 calorie diet.

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Biscuit Vegetable Pot Pie Casserole

Name: Biscuit Vegetable Pot Pie Casserole
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8
Ingredients: 2 cups(250g)all-purpose flour(spooned & leveled), plus extra for hands; 1 Tablespoonbaking powder(yes, Tablespoon!); 1/2 teaspoonsalt; 6 Tablespoons (85g) unsalted butter, cold and cubed; 1 cup + 2 Tablespoons (270ml) whole milk, divided; 1/4 cup (4 Tbsp; 56g) unsalted butter; 1 cup (130g) diced yellow onion(1/2of a large onion); 1 cup (130g) sliced or diced carrots(1–2large carrots or a handful of baby carrots); 1 cup (120g) sliced or diced celery(2–3stalks); 1 cup (120g) roughly choppedmushrooms; 3–4 garlic cloves, minced; 1/3 cup (42g) all-purpose flour(spooned & leveled); 1 teaspoonsalt; 1/2 teaspoonfreshground pepper; 2 teaspoons fresh thyme leaves (or 1 teaspoon dried); 2 cups (480ml) vegetable broth; 1/2 cup (120ml) whole milk; 2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets; see Note); 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)

Prep 40m

Cook 30m

Total 1h 10m

This Biscuit Vegetable Pot Pie Casserole is a comforting and delicious dish that's perfect for family dinners. A flaky biscuit topping covers a savory mixture of vegetables, all brought together with a creamy and flavorful sauce. It's a satisfying and hearty meal that everyone will love.

Nutrition Facts

Biscuit Vegetable Pot Pie Casserole

Ingredients

Biscuits

Filling

Steps

Nutrition Facts

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