This recipe combines the creamy goodness of a traditional pot pie filling with the buttery flakiness of homemade or store-bought biscuits. It’s an easy way to enjoy a hearty meal without meat, and it’s perfect for using up leftover veggies. Whether you’re cooking for your family or making something special for yourself, this pot pie is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil or butter
Yellow onion
Carrots
Celery
Garlic
Frozen peas
Frozen corn
Green beans or other mixed vegetables
All-purpose flour
Vegetable broth
Milk or plant-based milk
Fresh thyme or dried herbs
Salt and pepper
Biscuit dough (homemade or store-bought)
Directions
Preheat your oven to 400°F (200°C).
In a large skillet or pot, heat olive oil over medium heat. Sauté the chopped onion, carrots, and celery until softened, about 5–7 minutes.
Add the garlic and cook for another minute until fragrant.
Stir in the flour and cook for 1–2 minutes to form a roux.
Slowly pour in the vegetable broth and milk, stirring constantly until the mixture thickens into a creamy sauce.
Add the frozen vegetables and herbs. Season with salt and pepper to taste. Let simmer for a few minutes to heat the veggies through.
Transfer the filling to a baking dish.
Top with biscuits, spacing them slightly apart.
Bake for 20–25 minutes or until the biscuits are golden brown and cooked through.
Let cool slightly before serving.
Servings and timing
This recipe serves approximately 6 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Cheesy Topping: Sprinkle shredded cheese over the filling before adding biscuits for a cheesy layer.
Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
Gluten-Free: Use gluten-free flour and biscuits for a gluten-free version.
Mushroom Lovers: Add sautéed mushrooms for a meaty texture and umami flavor.
Make it Vegan: Use plant-based milk and vegan biscuits.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F oven for about 15 minutes or until heated through. You can also microwave individual portions, but the biscuits may soften. To freeze, cool the pot pie completely, then cover tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, just make sure to cook them until tender before adding the liquid to the filling.
What kind of biscuits work best?
Both homemade and store-bought biscuit dough work well. Use what’s convenient for you.
Can I make this dish vegan?
Absolutely. Use plant-based milk and vegan biscuit dough for a fully vegan meal.
How do I prevent the biscuits from getting soggy?
Place the biscuit dough on top just before baking, and make sure the filling is hot so the biscuits bake evenly.
Can I add protein to this recipe?
Yes, you can add chickpeas, lentils, or tofu for extra protein.
What type of milk is best for the filling?
Whole milk or unsweetened plant-based milk like oat or almond works best for a creamy texture.
Can I prepare this ahead of time?
Yes, you can make the filling in advance and store it in the fridge. Add the biscuit topping just before baking.
What should I serve with this pot pie?
A simple green salad or a side of roasted vegetables complements this dish nicely.
Can I bake the biscuits separately?
Yes, if you want extra-crispy biscuits, bake them on a separate sheet and serve them on top of the pot pie when ready.
Can I use puff pastry instead of biscuits?
Yes, puff pastry makes a great alternative and adds a flaky, crispy topping.
Conclusion
Biscuit & Vegetable Pot Pie is a warm, comforting meal that’s perfect for any night of the week. With a creamy vegetable filling and a fluffy biscuit topping, it’s both satisfying and adaptable. Whether you’re vegetarian or just looking for a cozy dinner, this pot pie is a go-to favorite.
Biscuit & Vegetable Pot Pie is a cozy, hearty vegetarian dish featuring tender vegetables in a creamy sauce topped with golden, fluffy biscuits. It’s a perfect comfort meal for any night of the week.
Ingredients
2 tbsp olive oil or butter
1 yellow onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
1 cup green beans or mixed frozen vegetables
1/4 cup all-purpose flour
2 cups vegetable broth
1 cup milk or plant-based milk
1 tsp fresh thyme or 1/2 tsp dried thyme
Salt and pepper, to taste
1 batch biscuit dough (homemade or store-bought)
Instructions
Preheat oven to 400°F (200°C).
In a large skillet or pot, heat olive oil over medium heat.
Sauté chopped onion, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually pour in vegetable broth and milk, stirring constantly until thickened into a creamy sauce.
Add frozen peas, corn, green beans, and thyme. Season with salt and pepper. Let simmer for a few minutes.
Transfer the filling to a baking dish.
Top with biscuit dough, spacing slightly apart.
Bake for 20–25 minutes or until biscuits are golden brown and cooked through.
Let cool slightly before serving.
Notes
Add shredded cheese before topping with biscuits for a cheesy twist.For heat, include red pepper flakes or a splash of hot sauce.Use gluten-free flour and biscuits for a gluten-free version.Add mushrooms for extra flavor and texture.Use plant-based milk and vegan biscuits to make it fully vegan.
