Budget Vegetable Pot Pie Recipe With Biscuit Crust (3 Ingredients, 30 Minutes) by The Easy Three-Ingredient College Cookbook
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This three-ingredient recipe proves that you don’t need chicken to get all of the enjoyable flavors out of a hearty pot pie. Doubling down on the vegetables without missing a beat, this delicious vegetable pot pie recipe is the perfect and comforting quick dinner to whip up during the colder months.
Subbing for pie crust, the biscuit crust makes it even more simple. No cutting or rolling is required, and you still get to enjoy a buttery, flaky crust. This vegetarian recipe makes a large batch, making it perfect for a dinner with friends or meal prep for the week.
To make this budget-friendly vegetable pot pie recipe you will need a can of cream of celery soup, a can of mixed vegetables and refrigerated biscuits. Check out the health benefits of vegetables!
Serve the budget vegetable pot pie with biscuit crust for lunch or dinner with your favorite side dishes.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 8
Ingredients
- 10.5-ounces (1 can) Campbell’s Cream of Celery Soup
- 15 ounces (1 can) Veg-All Original Mixed Vegetables, drained
- 16.3-ounces (1 can) Pillsbury Grands Southern Homestyle Buttermilk Biscuits
Here's how to make it:
- Preheat the oven to 400 degrees F and spray a 9x9-inch baking dish with nonstick cooking spray.
- In a medium bowl, stir together soup and vegetables. Pour into the prepared dish and spread into an even layer. Arrange biscuits on top of soup mixture in two rows of four, leaving an inch between them. (Try this recipe with frozen mixed vegetables instead of canned vegetables. Try this recipe with refrigerated crescent rolls instead of biscuits.)
- Bake for 22 minutes or until soup mixture is bubbling and the biscuits are fluffy and browned. Let cool for 10 minutes, then scoop onto plates to serve. Store covered in the refrigerator for up to four days.
From The Three-Ingredient College Cookbook by Robin Fields. Copyright © 2024 by Simon & Schuster, LLC.
Photo: James Stefiuk
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