Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Home / Recipes / Biscuit and Vegetable Pot Pie

Biscuit and Vegetable Pot Pie

Print Recipe
 Biscuit and Vegetable Pot Pie
Recipe for the week of November 30, 2026 to December 4, 2026. Please note ingredients are subject to change due to availability.
Course Main Dish
Prep Time 40 minutes
Cook Time 30 minutes
Servings
8 servings
Ingredients
Biscuits
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon Salt
  • 6 tablespoons butter cold and cubed
  • 1 1/8 cups milk divided
Filling
  • 1/4 cup butter
  • 1 yellow onion diced
  • 1 carrot peeled and diced
  • 3 celery stalks diced
  • 8 Button Mushrooms thinly sliced
  • 4 garlic cloves minced
  • 1/3 cup all purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 cups vegetable broth
  • 1/2 cup milk
  • 1 cup frozen green peas thawed
  • 1 bunch fresh Italian flat leaf parsley chopped
Course Main Dish
Prep Time 40 minutes
Cook Time 30 minutes
Servings
8 servings
Ingredients
Biscuits
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon Salt
  • 6 tablespoons butter cold and cubed
  • 1 1/8 cups milk divided
Filling
  • 1/4 cup butter
  • 1 yellow onion diced
  • 1 carrot peeled and diced
  • 3 celery stalks diced
  • 8 Button Mushrooms thinly sliced
  • 4 garlic cloves minced
  • 1/3 cup all purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 cups vegetable broth
  • 1/2 cup milk
  • 1 cup frozen green peas thawed
  • 1 bunch fresh Italian flat leaf parsley chopped
Instructions
  1. Preheat oven to 400°F. Line baking sheet with parchment paper. Grease a pie tin with nonstick cooking spray and set it aside.
To Make the Biscuit Topping
  1. Whisk the flour, baking powder, and salt together in a large bowl. Add the cold butter and cut it into dry ingredients with a pastry cutter. Cut until coarse crumbs form. Add 1 cup milk and then stir until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, fold in another tablespoon of milk. If it’s too wet, fold in another tablespoon of flour.
  2. With generously floured hands, shape the biscuit dough into thick discs. The amount of biscuits you need depends on the size and shape of the baking dish you’re using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits don’t have to be perfect or neat. Place shaped biscuits on a lined baking sheet, cover tightly, and refrigerate until ready to use.
To Make the Filling
  1. Melt the butter in a large pot over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and milk. Cook and simmer for 7–9 minutes or until thickened into a thick soup-like consistency. Stir in the green peas and parsley and then remove from heat. Taste and add more salt, pepper, thyme, or parsley if desired. Cool for 5 minutes.
  2. Pour filling into greased pie tins. Arrange cold biscuits on top, squeezing them in as necessary to fit.
  3. Bake for 25 minutes, and then, keeping the pot pie in the oven, turn oven up to 425°F and bake for 5–6 more minutes, or until biscuits are golden brown on top.
  4. Remove from the oven and cool it for 5 minutes before serving.