Vegetable Biscuit Pot Pie
Vegetable Biscuit Pot Pie
What’s great about this recipe
This Vegetable Biscuit Pot Pie is a comforting dish that brings together hearty ingredients in a simple way. It’s perfect for dinner and a great way to sneak in some veggies. Plus, it’s easy to make, and your family will love it!
How to make Vegetable Biscuit Pot Pie
Ingredients:
- 1 can of refrigerated biscuits
- 1 cup frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup vegetable broth
- 1 cup milk
- Salt to taste
- Pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the frozen mixed vegetables, cream of mushroom soup, vegetable broth, milk, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Pour the vegetable mixture into a greased baking dish.
- Open the can of biscuits and place them on top of the vegetable mixture, spacing them evenly.
- Bake in the oven for 25-30 minutes or until the biscuits are golden brown and cooked through.
- Allow to cool for a few minutes before serving. Enjoy your creamy, veggie-loaded pot pie!
How to serve Vegetable Biscuit Pot Pie
Serve this pot pie warm. It pairs nicely with a simple side salad or some crusty bread. You can also sprinkle fresh herbs on top for added flavor.
How to store Vegetable Biscuit Pot Pie
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.
Tips to make Vegetable Biscuit Pot Pie
- Feel free to swap in any of your favorite veggies. Fresh or frozen both work well!
- If you want a little kick, add some red pepper flakes or hot sauce.
- For a creamier filling, stir in some shredded cheese before baking.
Variation
For a more traditional savory pie, you can use a pre-made pie crust instead of biscuits. Just bake according to the crust’s instructions.
FAQs
1. Can I use fresh vegetables instead of frozen?
Yes, you can! Just make sure to chop them into small pieces and slightly cook them first to ensure they soften in the pot pie.
2. Is there a gluten-free option for the biscuits?
Absolutely! Look for gluten-free biscuits at your local grocery store.
3. How can I make this recipe dairy-free?
To make it dairy-free, use a dairy-free milk alternative and a dairy-free cream of mushroom soup.
Vegetable Biscuit Pot Pie
Ingredients
For the filling
- 1 can cream of mushroom soup
- 1 cup vegetable broth
- 1 cup milk
- 1 cup frozen mixed vegetables Fresh vegetables can be substituted if cooked slightly.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt
- to taste Pepper
For the topping
- 1 can refrigerated biscuits
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the frozen mixed vegetables, cream of mushroom soup, vegetable broth, milk, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Pour the vegetable mixture into a greased baking dish.
- Open the can of biscuits and place them on top of the vegetable mixture, spacing them evenly.
Baking
- Bake in the oven for 25-30 minutes or until the biscuits are golden brown and cooked through.
- Allow to cool for a few minutes before serving.
