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–+ servings
Vegetable pot pie casserole

Vegetable pot pie casserole

A delicious and comforting vegetable pot pie casserole filled with tender vegetables and creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 320 kcal

Equipment

  • Skillet
  • casserole dish
  • oven

Ingredients
  

Main ingredients

  • 2 tablespoons Butter
  • 0.5 cup Yellow onion diced small
  • 0.75 cup Celery sliced thin
  • 0.75 cup Carrots diced small
  • 3 tablespoons All-purpose flour
  • 1 cup Vegetable stock
  • 1 cup Milk
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon Granulated garlic
  • 4 cups Cooked vegetables tender-crisp or leftovers

Instructions
 

Preparation

  • Preheat your oven to 375°F.
  • Melt butter in a skillet over medium heat.
  • Add diced onion and let it cook till translucent, about 5 minutes.
  • Stir in celery and carrots and cook until softened, around 5 to 7 minutes.
  • Sprinkle flour over veggies and stir well for 1-2 minutes.
  • Slowly whisk in your vegetable stock and milk while stirring, bring to a simmer.
  • Add the Italian seasoning, granulated garlic, salt, pepper, and celery seed.
  • Pour veggie mix into your pie or casserole dish, cover with biscuit topping, cut slits so steam can escape.
  • Bake for 25-30 minutes till crust is golden. Let cool before serving.

Notes

Any combination of vegetables and chicken can be used. Leftover cooked vegetables are great for this recipe.

Nutrition

Serving: 1casserole servingCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg
Keyword casserole, comfort food, easy dinner, Pot Pie, Vegetable pot pie casserole, Vegetarian
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