Pot Pie with Biscuit Topping

With the onset of cooler weather, my family is craving warm and hearty meals. They’re big fans of casseroles and slow cooker meals, so I’ve brought out some of my favorite recipe books and started perusing. I found a Pot Pie with a Biscuit Topping recipe that I haven’t made in ages.

I like to incorporate lots of wholesome ingredients; especially vegetables they might not otherwise eat. I found the Pot Pie with Biscuit Topping recipe and thought it was a good fit for my family.

Pot Pie a

This casserole is filled with delightful flavors, and you’ll definitely want seconds. You can add any of your favorite vegetables or sneak in some not so welcomed ones. My family is not too fussy about eating parsnip. But they are high in a wide variety of vitamins, minerals and nutrients, including fiber, potassium, folate, vitamin C and folate. Disguised in this casserole, no knew they were in the mixture.

Pot Pie 2a


Pot Pie with Biscuit Topping


  • 2 large potatoes cubed
  • 1 1/2 cups water
  • 1 tbsp olive oil extra virgin
  • 1 onion finely chopped
  • 4 stalks celery diced
  • 2 carrots peeled and diced
  • 2 cloves garlic minced
  • 1 tsp thyme dried
  • 1 tsp salt
  • 1 tsp black pepper cracked
  • 1 large parsnip diced
  • 1/4 cup Italian parsley finely diced
  • 4 tbsp all purpose flour

Biscuit Topping

  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold butter cut into 1 inch (2.5 cm) cubes
  • 1/4 cup milk


  • In a pot, combine all ingredients, except flour, and cook on medium heat until almost done. About 30 minutes. 
  • In a bowl, put your 4 tbsp of flour, add 3 tbsp of cold water and make a smooth paste. Then some hot broth from cooked vegetables to flour mixture. Then add this flour paste to cooked vegetables and let cook for 10 more minutes on medium heat.
  • Preheat oven to 350 degrees. Transfer vegetables to a casserole dish and top with biscuit balls. See below
  • Biscuit Topping: Meanwhile, in a bowl, combine flour, baking powder and salt. Using your fingers or pastry blender, cut in butter until mixture resembles coarse crumbs. Drizzle with milk and stir with a fork until a batter forms. Using your hands, roll batter into small balls ( about 2 inches/5 cm in diameter). Drop over hot vegetables.
    Bake for 20 minutes. Biscuits should be a light brown. Serve!

When I make this recipe, I like to make a big batch and prepare them in several small casserole dishes. This means no leftovers, and that’s okay with my family. I also use attractive and colorful dishes; they just seem to add more ambience to the meal. The Pot Pie with Biscuits is ideal for lunch and dinner; it’s a meal on its own. I like to serve a large green salad with it as well. This dish is easy to whip up, and your family will love it.

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  • Honestly this is the best recipe I have seen with out meat, yum now that’s doable for me. I will definitely give it a try with the parsnips! thanks for posting.

  • Yum! This recipe sounds absolutely delicious! I love the idea of topping this casserole with biscuits, I definitely think that my whole family would love this too! 🙂 Thanks for sharing!

  • I have made pot pies before and they are popular with our family. I plan on making this one for their supper some evening soon. I made zucchini muffins yesterday. I did add cocoa to the recipe to make it a double chocolate recipe. I had never used zucchini in baking before. I was surprised at how moist and delicious they were.

  • I still haven’t made this Pot Pie as yet; just too much going on at this time. I do plan on making it, and probably adding chicken to it as we are not vegetarians at our home.

  • This looks really yummy and just what we need now that the temp is getting cooler. Going to make this, thanks for sharing!

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