• prep: 40 min
• cook: 30 min
• total: 1 hr 10 min

servings:

This hearty vegetable pot pie is served casserole style with a 5 ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower. See the recipe notes for substitutions and other ingredient suggestions.

• 2 cups (250g) all-purpose flour (spoon & leveled), plus extra for hands
• 1 Tablespoon baking powder (yes, Tablespoon!)
• 1/2 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, cold and cubed
• 1 cup + 2 Tablespoons (270ml) whole milk, divided
• 1/4 cup (4 Tablespoons; 60g) unsalted butter
• 1 cup chopped yellow onion (1/2 of a large onion)
• 1 cup sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
• 1 cup sliced or diced celery (2–3 stalks)
• 1 cup (120g) roughly chopped mushrooms
• 3-4 garlic cloves, minced
• 1/3 cup (42g) all-purpose flour (spoon & leveled)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 cups (480ml) vegetable broth
• 1/2 cup (120ml) whole milk
• 2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets, see note)
• 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)

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