Easy Pot Pie Casserole Recipe
Description
This easy pot pie casserole recipe is a delicious and comforting dish that the whole family will love. It's loaded with vegetables, a creamy sauce, and a flaky biscuit crust that will have everyone asking for seconds! This pot pie casserole is perfect for a weeknight dinner or a special occasion. It's easy to make and can be customized with your favorite ingredients. It's sure to be a hit with everyone!
Prep Time
This easy pot pie casserole recipe takes about 10 minutes to prepare. You'll need to preheat the oven, chop the vegetables, and mix the sauce ingredients. Then, you'll need to assemble the casserole and bake it. It's a quick and easy meal that's sure to please.
Cook Time
This pot pie casserole needs to bake for about 40 minutes at 350°F (177°C). After the casserole is finished baking, it's important to let it cool for at least 10 minutes before serving. This will allow the sauce to thicken and the biscuit crust to become golden brown and crispy.
Ingredients
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup shredded cheddar cheese
- 1/2 cup biscuit mix
- 1/4 cup melted butter
Instructions
Preheat the oven to 350°F (177°C).
In a large skillet, melt the butter over medium heat. Add the onion, garlic, bell pepper, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the salt and pepper.
Sprinkle the flour over the vegetables and stir to combine. Cook for an additional 2 minutes, stirring constantly.
Slowly add the vegetable broth, stirring constantly. Then, add the milk and stir until combined. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes.
Remove the skillet from the heat and stir in the thyme, oregano, basil, and parsley. Add the peas, corn, and cheese, stirring until combined.
In a medium bowl, mix together the biscuit mix and melted butter until crumbly. Set aside.
Pour the vegetable mixture into a 9x13 inch baking dish. Sprinkle the biscuit mix evenly over the top. Bake for 40 minutes, or until the biscuit topping is golden brown.
Remove from the oven and let cool for 10 minutes before serving.
Equipment
- Large skillet
- 9x13 inch baking dish
- Medium bowl
Notes
This pot pie casserole can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, bake at 350°F (177°C) for 25-30 minutes, or until heated through.
Nutrition: Per Serving
- Calories: 341
- Protein: 8.3 g
- Fat: 16.7 g
- Carbohydrates: 35.5 g
- Fiber: 4.7 g
- Sugar: 6.1 g
Recipe Tips
This easy pot pie casserole recipe can easily be customized with your favorite ingredients. Feel free to switch out the vegetables for whatever you have on hand, or add in some cooked meat or poultry. You can also add in more herbs and spices if you'd like. If you want to make the casserole even easier, you can use a store-bought biscuit mix instead of making your own.
This pot pie casserole is a great way to use up any leftover vegetables in your fridge. You can also switch out the biscuit mix for a different type of crust, such as a puff pastry or phyllo dough. The possibilities are endless!
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