Biscuit and Vegetable Pot Pie

• 2x packages of red lobster (or alternative) biscuit mix
• 1/2 c unsalted butter
• 1 large yellow onion, diced
• 2-4 large carrots, sliced/diced
• 2 c celery, sliced/diced
• 6-8 garlic cloves, minced
• 2/3 c all-purpose flour
• 2 t salt
• 1 t black pepper
• 4 t fresh thyme leaves (or 2 t dried)
• 4 c vegetable broth
• 1 c milk
• 4 c frozen mixed vegetables
• 4 T chopped fresh parsley (or 4 t dried)

1. Make biscuits according to box directions.
2. Melt butter in large pot.
3. Add onion, carrots, celery, garlic.
4. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released liquid.
5. Stir in flour, salt, pepper, thyme until flour has absorbed liquid.
6. Stir in broth and milk.
7. Preheat oven to 400F.
8. Cook and simmer 7-9 minutes or until thickened.
9. Stir in mixed vegetables and parsley.
10. Remove from heat and cool 5 minutes.
11. Pour filling into greased 9×13 pan.
12. Arrange biscuits on top.
13. Brush tops of biscuits with 2-4T milk.
14. Bake at 400F for 25 minutes then 5-6 minutes more at 425F to brown biscuits.
15. Remove from oven and allow to cool 5 minutes.

Notes:

• 2026-05-24 changed parsley dried amount to 4t instead of 4T.