When the weather gets cooler (or honestly, in any climate), you need a dish that’ll satisfy you in a way that will always require a nap afterward. Biscuit Pot Pie is sure to fill you to the brim and make you feel all comfy and cozy. The comfy starts with the savory, thick veggie filling that brings all the garden-fresh flavor. The cozy is present thanks to the salty, fluffy, flaky, homemade biscuits dolloped on top. Mmm, don’t you feel at home just reading this? Well, thanks to our friends at Cooking Professionally, you can grab your favorite fuzzy blanket and a big helping of Biscuit Pot Pie: it’s time to get stuffed full of all this delicious, nostalgic goodness!


For the biscuits:

2 cups all-purpose flour, spooned and leveled, plus more for your hands and as needed
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
1 cup plus 2 tablespoons whole milk, divided

For the filling:

1/4 cup unsalted butter
1 cup yellow onions, chopped
1 cup carrots, sliced or diced
1 cup celery, sliced or diced
1 cup mushrooms, roughly chopped
3-4 cloves garlic, minced
1/3 cup all-purpose flour, spooned and leveled
1 teaspoon salt, plus more to taste
1/2 teaspoon fresh ground pepper, plus more to taste
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme, plus more to taste
2 cups vegetable broth
1/2 cup whole milk
2 cups mixed vegetables
2 tablespoons fresh chopped parsley or 2 teaspoons dried parsley, plus more to taste


Step 1 – In a large bowl or food processor, whisk 2 cups of the flour, the baking powder, and 1/2 teaspoon of the salt.

Step 2 – Add the 6 tablespoons of the cold butter cubes and cut the butter into the dry ingredients with a pastry cutter or pulse several times in a processor until crumbs form.

Step 3 – Add 1 cup of milk to the flour mixture.

Step 4 – Stir or pulse the flour mixture until the dough comes together. It will be shaggy and a little wet.

Step 5 – If the dough is dry, fold in another tablespoon of milk. If the dough is too wet, fold in another tablespoon of flour.

Step 6 – With generously floured hands, shape the biscuit dough into eight or nine 1-inch-thick discs. The amount and size of the biscuits will depend on the size and shape of the baking dish being used for the pot pie.

Step 7 – Place the biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use or for up to 2 days.

Step 8 – Preheat the oven to 425 degrees F.

Step 9 – Grease a 2 1/2-3-quart baking dish or a 9-inch deep dish pie dish that is 2 inches deep.

Step 10 – In a large skillet, pot, or 11-12-inch oven-safe skillet, melt the remaining butter over medium heat.

Step 11 – Add the onion, carrots, celery, mushrooms, and garlic.

Step 12 – Cook the veggies, stirring occasionally, until they have softened and released some liquid, about 5 minutes.

Step 13 – Stir the remaining flour, 1 teaspoon of the salt, the pepper, and the thyme into the veggie mixture until the flour has absorbed all the liquid.

Step 14 – Stir the broth and 1/2 cup of the milk into the veggie mixture.

Step 15 – Cook and simmer the veggie mixture until it has thickened to a thick soup-like consistency, about 7-9 minutes.

Step 16 – Stir the mixed vegetables and the parsley into the thickened mixture.

Step 17 – Transfer the filling away from the heat.

Step 18 – Taste the filling for seasoning.

Step 19 – Allow the filling to cool for 5 minutes.

Step 20 – Pour the cooled filling into the prepared baking dish.

Step 21 – Arrange the cold biscuits on top of the filling.

Step 22 – Brush the tops of the biscuits with the remaining milk.

Step 23 – Bake the pot pie for 25 minutes.

Step 24 – Increase the oven temperature to 425 degrees F and bake until the tops of the biscuits are golden brown, about 5-6 minutes.

Step 25 – Transfer the pot pie from the oven and allow it to cool for 5 minutes.

Step 26 – Serve.


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