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.
* 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!
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