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Vegetable Pot Pie

Perfect morsels of creamy potatoes nestled in a savory sauce with aromatic vegetables topped with flaky and fluffy biscuits, baked in the oven until golden and delicious. A comforting dish on a cold day!
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Prep Time20 Mins
Cook Time21 Mins
ServingsServes 6-8
Potato Type: Russet
Cuisine: American
Prep Method: BakedBoiled

Dish

Main Dish

Prep Time

20 Mins

Cook Time

21 Mins

Serving

Serves 6-8

Description

Perfect morsels of creamy potatoes nestled in a savory sauce with aromatic vegetables topped with flaky and fluffy biscuits, baked in the oven until golden and delicious. A comforting dish on a cold day!

Ingredients

  • 1 medium Russet (5.3 oz), peeled and diced into 1-inch pieces
  • 1 C frozen peas
  • 1 C frozen chopped carrots
  • ½ of a medium yellow onion, finely chopped
  • 2 celery stalks, finely chopped (1/2 C)
  • 8 oz (6-7) baby bella mushrooms, quartered
  • 2 cans of cream of mushroom soup, 10.5 oz each (21 oz total)
  • 1 ½ C milk
  • 1 container of refrigerated canned biscuit dough (8 total)
  • 1 tsp olive oil
  • 1 1/2 tsp dried thyme
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Preparation

  1. Preheat oven to 350 degrees.
  2. Peel and dice potato into 1-inch pieces. Place pieces in a small pot of cold water and simmer over medium heat for 20 minutes. The water does not need to reach a rolling boil. The potatoes should be slightly tender but not falling apart at this stage. Drain.
  3. While the potatoes are boiling, dice the mushrooms, onions, carrots, and celery.
  4. In a sauté pan, cook the mushrooms down in a bit of olive oil over medium heat until they are slightly caramelized, about 5 minutes.
  5. Add the onions and celery to the pan and sauté until the onions begin to turn translucent and the celery softens for about 3-6 minutes. The vegetables should be soft at this stage but not falling apart. Remove from heat.
  6. Add the potatoes, sautéed vegetables, and frozen peas and carrots to a bowl. Combine with the cream of mushroom soup, milk, and herbs. Fold the mixture together gently.
  7. Pour the mixture into a casserole dish (9×11) or a deep pie pan. Top with the biscuits.
  8. Bake for 18-22 minutes or until biscuits are completely baked through and golden. Serve and enjoy!

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Nutrition Facts Per Serving

Calories

300

Fat

10g

Sodium

1100mg

Vitamin C

6.99mg

Carbohydrates

44g

Fiber

4g

Protein

9g

Potassium

374mg

Sugar

8g

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