Vegetable Pot Pie with Biscuit Topping

Loaded with veggies, this savory vegetable pot pie is topped with flaky herb biscuits and baked in a casserole for easy serving. Chicken need not apply.

There’s one thing that I like about getting older (yep, just one thing). What I like is how much I actually enjoy vegetables now. I don’t just eat vegetables because I’m supposed to, or scarf them down begrudgingly, but actually enjoy them.

In fact, I’m so into them these days, that I’m creating vegetable-forward meals like today’s vegetable pot pie with biscuit topping. This veggie pot pie is loaded with carrots, parsnips, potatoes, mushrooms and cooked in creamy sauce flavored with fresh thyme and parsley. Instead of topping this pot pie with a traditional pastry or puff pastry crust like my individual chicken pot pies, I opted for homemade flaky biscuits flecked with herbs. 

The veggie stew is cooked and poured into one large baking dish, then topped with six individual biscuit rounds that bake right on top. Simply bake until the stew is hot and bubbly, the biscuits are golden brown, scoop, and serve. Couldn’t be easier or tastier. So good in fact, that you won’t even miss the chicken. Promise.

Let’s make Vegetable Pot Pie with Biscuit Topping

1. Saute the onions until translucent. 
2. Add the carrots, parsnips, potatoes, mushrooms, and garlic. Cook until mushrooms release their water and vegetables are beginning to soften, about 6-8 mins.
3. Stir in the flour, then the milk, stock, soy sauce, and bring to a simmer. Season!!
4. While the stew cooks and thickens, make the biscuits. Either in the bowl of a food processor or by hand, combine the dry ingredients and minced herbs until blended. 
5. Cut in the cold butter until the mixture looks like coarse meal.
6. Add the cream and process or stir until just combined.

7. Pat the biscuit dough into a rectangle, about 6 x 8 inches.
8. Cut out six rounds with a 3-inch round cutter, reforming the scraps to make the last round.
9. Add the peas and herbs to the stew and pour into a greased baking dish (I like a 4-quart dish).
10. Top with six biscuit dough rounds, spacing evenly apart.
11. Brush the rounds liberally with melted butter.
12. Bake until the vegetable stew is hot and bubbling and the biscuits are golden brown and cooked through, about 45 mins.

Tips for success

• Cut your veggies to roughly the same uniform size so they cook evenly.
• Season the stew throughout the cooking process for the best flavor.
• Very cold butter (even frozen!) and cream make the flakiest, most tender biscuits.
• Don’t overwork the biscuit dough. Mix or process it until it just comes together, then turn it out onto a board or the counter. Pat it lightly together (no need to roll) into a rectangle before cutting out the rounds.
• Don’t add the peas and herbs to the stew until just before pouring it into the baking dish to preserve the bright flavor and green color.
• The biscuit rounds make for easy portioning and serving in a large dish, but you can definitely divide this into 6 large ramekins if you prefer individual servings.

More Vegetarian Recipe Favorites

• Hearty Vegetarian Chili
• Roasted Eggplant Pasta
• Cast Iron Skillet Pizza
• Tomato Galette
• Easy Pasta Primavera

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Vegetable Pot Pie with Biscuit Topping

Prep Time

30 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 35 mins

 

Loaded with veggies, this savory vegetable pot pie is topped with flaky herb biscuits and baked in a casserole for easy serving. Chicken need not apply.

Course: Main Dish

Cuisine: American

Keyword: pot pie, vegetable pot pie, vegetarian pot pie

Servings: 6 Servings

Calories: 782 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

Vegetable Stew

• 2 Tbsp unsalted butter
• 1 medium onion, diced
• 3 carrots, peeled and sliced
• 3 parsnips, peeled and sliced
• 3 medium yukon gold potatoes, peeled and diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• kosher salt and pepper
• 1/3 cup AP flour
• 1 1/2 cups vegetable stock
• 1 1/2 Tbsp soy sauce
• 2 cups whole milk
• 2 cups peas, fresh or frozen
• 1/4 cup fresh parsley, minced
• 1 Tbsp fresh thyme, minced

Biscuit Topping

• 2 1/2 cups AP flour
• 1 Tbsp baking powder
• 1 tsp kosher salt
• 2 tsp fresh herbs, minced (parsley/thyme)
• 4 oz unsalted butter, chopped (very cold)
• 1 cup heavy cream
• 1 1/2 Tbsp melted butter

Instructions

Vegetable Stew

1. Preheat oven to 400 degrees F. Set a dutch oven or heavy bottomed pot over medium heat and melt the butter. Add the onion to the pot and saute until translucent, about 4 mins.

2. Add the carrots, parsnips, potatoes, mushrooms, and garlic to the pan. Season generously with kosher salt and pepper. Cook until vegetables are beginning to soften and mushrooms release their water, about 6-8 mins.

3. Stir in the flour and cook for 2 mins. Add the stock, soy sauce, and milk, stir well, and bring to a simmer. Cook until sauce begins to thicken, about 5 mins. 

4. Stir in the peas, parsley, and thyme (wait until just before pouring it into the dish). Taste and season with salt and pepper. Grease a shallow baking dish (4 qt or 9 x 13 pan) and pour in the vegetable stew. Set aside.

Biscuit Topping

1. While the stew cooks, make the biscuits. Combine the flour, baking powder, salt, and herbs in the bowl of a food processor fitted with a steel blade. Pulse a few times. Add the diced butter and pulse until you have coarse meal. (Alternatively, make the biscuits by hand. Combine the dry ingredients and cut in the cold butter with your fingertips or a pastry cutter. Stir in the cream until just combined.)

2. Add the heavy cream and pulse several times until the dough just begins to come together. Turn out on to a board or the counter and pat into a rectangle shape, about 6 x 8 inches. 

3. Use a 3 inch round cutter to stamp out 6 rounds, fitting the dough back together for the last biscuit. 

4. Place the biscuit rounds on top of the vegetable mixture, about an inch or so apart. Brush the tops with melted butter. 

5. Bake for about 45-50 mins, until the biscuits are golden brown and the vegetable stew is hot and bubbling. Scoop into bowls and serve with a biscuit nestled on top. 

Recipe Notes

• Cut your veggies to roughly the same uniform size so they cook evenly.
• Season the stew throughout the cooking process for the best flavor.
• Very cold butter (even frozen!) and cream make the flakiest, most tender biscuits.
• Don't overwork the biscuit dough. Mix or process it until it just comes together, then turn it out onto a board or the counter. Pat it lightly together (no need to roll) into a rectangle before cutting out the rounds.
• Don't add the peas and herbs to the stew until just before pouring it into the baking dish to preserve the bright flavor and green color.
• The biscuit rounds make for easy portioning and serving in a large dish, but you can definitely divide this into 6 large ramekins if you prefer individual servings.

Nutrition Facts

Vegetable Pot Pie with Biscuit Topping

Amount Per Serving

Calories 782 Calories from Fat 360

% Daily Value*

Total Fat 40g 62%

Saturated Fat 24g 120%

Cholesterol 120mg 40%

Sodium 998mg 42%

Potassium 1436mg 41%

Total Carbohydrates 90g 30%

Dietary Fiber 11g 44%

Sugars 14g

Protein 17g 34%

Vitamin A 145%

Vitamin C 62.9%

Calcium 30.6%

Iron 42.3%

* Percent Daily Values are based on a 2000 calorie diet.