Vegetarian Biscuit Pot Pie
A comforting and hearty vegetarian pot pie topped with flaky biscuits, perfect for any gathering or a cozy night in.
Ingredients
For the filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 1 cup green beans, chopped
- 1 cup corn (fresh or frozen)
- 1 cup vegetable broth
- 1 cup milk or a non-dairy alternative
- 2 tablespoons flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the topping
- 1 can refrigerated biscuits (usually about 8 biscuits)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic. Sauté until the onion is soft.
- Add the carrots and green beans to the pot. Cook for about 5 minutes, stirring occasionally.
- Stir in the corn, vegetable broth, milk, flour, thyme, salt, and pepper. Mix well until everything is combined. Cook for another 5 minutes until the mixture starts to thicken.
- Pour the vegetable mixture into a large casserole dish.
- Top the mixture with the refrigerated biscuits. Make sure to space them evenly.
Baking
- Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown.
- Remove the pot pie from the oven and let it cool for a few minutes before serving.
Notes
Serve warm right out of the oven, perfect on its own or with a side salad. Garnish with fresh herbs like parsley for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.