This Parmesan biscuit vegetable pot pie is a cozy casserole, packed with comforting flavors. Easier and quicker to make than a classic pot pie, this crustless version features a creamy vegetable filling and a wonderful cheesy biscuit topping with herbs.
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If you’ve ever tried my Vegetarian Pot Pie, here’s your chance to make it again, with an easy twist to it. Pot pie always tastes amazing, but it also takes some time to prepare and assemble, especially if you make the pie crust from scratch (which I always recommend). So for those busy and lazy days, I made a vegetable pot pie biscuit skillet version. Equally delicious and half the work: a win-win!
The idea is simple and consists in replacing the bottom and top pie crust traditionally used in a pot pie with a simple biscuit topping. These biscuits are crumbly, flaky, and loaded with herb and cheesy flavors. They’re also easier to prepare than traditional buttermilk biscuits as you don’t need to fold the dough.
This biscuit vegetable pot pie is…
- Easier to make than a traditional pot pie (no pie crust involved)
- Prepared with a creamy vegetable filling
- Topped with cheesy herb biscuits (super easy to make!)
- Easily customizable with other vegetables
The filling ingredients
They are the exact same ingredients you would use in a pot pie. Here it comes with a choice of veggies: potatoes, mushrooms, carrots, celery, peas, onions, garlic. All the vegetables are then coated in a roux consisting of butter, flour, broth, and cream. Last but not least: do not pass on the herbs and seasoning. They are what bring up all the flavors to the vegetable filling!
A cheesy biscuit topping
The main feature of this pot pie is of course the cheesy biscuit topping instead of the traditional bottom and top pie crust. Unlike the traditional biscuits, these drop biscuits are a breeze to prepare. It all happens in a food processor, and there is no folding steps involved. Simply scoop out the dough with a cup and drop it onto a sheet of baking paper to chill. When the biscuits are set, place them over the filling and bake the pot pie casserole.
I prepared these biscuits with shredded cheese and herbs for extra flavors. Feel free to replace the Parmesan cheese with Cheddar or Gruyère if desired.
Key steps for biscuit vegetable pot pie
- Start by making the Parmesan biscuits. This will allow them to chill while you prepare the filling. To prepare the biscuits, pulse all of the ingredients in a food processor until a wet and slightly sticky dough comes together, then drop the dough into portions onto a baking sheet and place in the refrigerator.
- Then, prepare the vegetable filling. I recommend chopping all the vegetables first. Sauté them, and then prepare the roux (the flour and butter mixture). Note that if using a cast iron skillet, you can keep it for the rest of the recipe.
- Now assemble the Parmesan biscuit vegetable pot pie, brush the biscuits with buttermilk (or milk), and bake!
Pro tips for success
- Cut all your veggies into equal bite-size pieces for an even cooking.
- Don’t pass on the seasoning! Herbs, salt, pepper and spices are key element of the recipe, bringing up all the flavors.
- Chill the biscuit dough before baking. This will help the cookies to hold their shape while baking in the oven.
- Brush the biscuits with buttermilk/or milk to give them a nice crust.
Storing, freezing & make-ahead instructions
Leftovers. The filling and the biscuits can be stored in an airtight container for 3 to 5 days in the refrigerator. However, in order to prevent the biscuits from getting soggy, I recommend storing them in a separate container (gently dry the bottoms out with paper towel beforehand). You can then reassemble the casserole and warm it up in a preheated oven until heated through.
Make-ahead and freezing instructions. You can also make this casserole ahead of time and freeze it. Always keep the filling and the biscuits separated from each other, and either refrigerate for up to 3 days before baking or freeze up to 1 month. Thaw the filling and the biscuits in the refrigerator overnight before assembling and baking the biscuit vegetable pot pie.
Variations to this biscuit vegetable pot pie
- Use different veggies. You can add some cauliflower or broccoli florets, or even diced butternut squash in the recipe. If doing so, remember to remove other veggies from the recipe to keep a reasonable ratio between the veggies and the creamy sauce.
- Make the biscuits with shredded Cheddar or Gruyère instead of Parmesan.
- Replace the Parmesan biscuits with flaky buttermilk biscuits. They take a little bit more time to make but the result is worth the effort!
- Make it a vegetarian pot pie, using pie crust instead of Parmesan biscuits. And we’re back at the traditional recipe again!
You may also like…
- Vegetarian Mushroom Wellington
- Butternut Squash and Lentil Pot Pie
- Leek-Mushroom Pot Pie with a Crumble Topping
- The Ultimate Butternut Squash Gratin
- Butternut Squash and Wild Rice Casserole
Parmesan Biscuit Vegetable Pot Pie
- Prep Time: 45 mins
- Cook Time: 30 mins
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Mains
- Diet: Vegetarian
This Parmesan biscuit vegetable pot pie is a cozy casserole, packed with comforting flavors. Easier and quicker to make than a classic pot pie, this crustless version features a creamy vegetable filling and a wonderful cheesy biscuit topping with herbs.
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Ingredients
For the Parmesan biscuits*:
- 2 cups (240g) all-purpose flour, plus extra for hands
- 3 teaspoons baking powder
- 1 Tablespoon fresh thyme (or chives), chopped
- ¼ teaspoon fresh rosemary, chopped (optional)
- ½ teaspoon salt
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- ½ cup (50g) shredded Parmesan cheese
- 1 cup + 2 Tablespoons (270ml) buttermilk**, divided
For the filling:
- ⅓ cup (80g) butter
- ½ medium yellow onion, finely chopped
- 3–4 cloves garlic, minced
- ½ cup (1 large stalk/80g) celery, finely chopped
- 1 ½ cup (about 3 carrots, 200g) carrots, chopped or sliced
- 1 cup (100g) mushrooms, chopped
- 1 ½ cup (2 small potatoes/230g) yellow potatoes, chopped
- 1 cup (120g) frozen peas
- ⅓ cup (40g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black or white pepper
- ¼ teaspoon ground nutmeg
- 1 Tablespoon fresh thyme
- 1 ¾ cup (420 ml) vegetable broth
- ⅔ cup (160 ml) heavy liquid cream
Instructions
- Preheat the oven to 400°F (200°C). Grease the bottom and sides of a 9×13 (23×33 cm) baking dish or a 9-inch (23 cm) pie dish or oven-proof skillet.
- For the biscuit topping. Whisk the flour, baking powder, and salt together in a food processor. Add the cold butter and pulse several times in the processor. Add the shredded Parmesan, herbs, and pulse some more, until coarse crumbs form. Pour 1 cup (240ml) buttermilk** (reserve the rest for brushing), and then pulse until the dough comes together but remains wet. If too wet, add a little bit more flour ; if too dry a little bit more milk, one Tablespoon at a time.
- Using a ⅓ measuring cup, scoop out the biscuits and place them on a parchment-lined baking sheet. Freeze for about 10 minutes, then transfer to the refrigerator until ready to use*.
- For the filling. Melt the butter in a large skillet placed over medium heat. Add chopped carrots, onions, potatoes, and celery. Sweat vegetables until softened, but still have a bite to them, about 8 minutes. If they start to brown, reduce the heat a bit. Add mushrooms, garlic, and cook for one more minute. Whisk in the flour, salt, pepper, nutmeg and thyme. Slowly add the broth and cream, stirring frequently until thick, about 10 minutes. Turn off the heat and add the peas, and stir in the remaining veggies.
- For assembling and baking. Pour the filling into the baking dish*** and arrange the cold biscuits on top. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) buttermilk. Bake for 25 minutes at 400°F (200°C), and then 5-6 minutes at 425°F (220°C), until biscuits are golden on top. Remove from the oven and allow to rest for 5 minutes before serving.
Notes
* The biscuit dough can be prepared in advance. Scoop onto the prepared baking sheet, cover with plastic wrap and refrigerate for up to 3 days.
** For homemade buttermilk, place 1 Tablespoon of fresh lemon juice (or apple cider vinegar or white vinegar) in a measuring cup. Pour milk until you reach the one-cup lever, stir and let sit for 5 minutes. It’s ready!
*** If using a oven-proof skillet (such as a cast-iron skillet) you can keep the filling inside and simply top with the biscuits. It’s less dishes!
Did you make this recipe?
Lastly, if you make this Parmesan Biscuit Vegetable Pot Pie, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
