Vegetable Pot Pie with Biscuits
A comfort food classic, made meatless! Vegetable Pot Pie with Biscuits is ready in 35 minutes, and makes a delicious main dish for any occasion.
Servings: 8 Servings
Ingredients
- 10 ounce cream of celery
- 12 ounce frozen mixed vegetables peas, carrots, corn, green beans
- 2 tablespoons butter melted
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pinch sea salt
- 1 teaspoon fresh cracked pepper
- 1 cup shredded cheddar cheese optional
- 16.3 ounce refrigerated biscuits
Instructions
- Preheat the oven to 350 degrees and lightly grease a 8x8 baking dish.
- In a large bowl, stir together the cream of celery soup, frozen vegetables, butter and seasonings; mix until combined. If adding in cheese, add it to the bowl, stir until combined.
- Pour the mixture into a baking dish and spread in an even layer.
- Place the biscuit dough on top of the vegetable pot pie and place it into the oven.
- Bake the veggie pot pie for 25 to 30 minutes or until biscuits are thoroughly baked and golden brown and the center of the casserole is bubbly.
- Remove the dish from the oven and let it reset for about 5 - 10 minutes before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 37g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 867mg | Potassium: 280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2494IU | Vitamin C: 5mg | Calcium: 155mg | Iron: 3mg
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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