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Cozy Vegetable Pot Pie Recipe with Easy Herbed Biscuit Crust

cozy vegetable pot pie - featured image
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A comforting vegetable pot pie topped with a fluffy herbed biscuit crust, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced (cremini or button)
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 cup corn kernels (fresh or frozen)
  • 2 medium potatoes, peeled and diced (Yukon gold recommended)
  • 2 cups vegetable broth
  • ½ cup milk or cream (use dairy-free milk if preferred)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped
  • Salt and pepper to taste
  • 2 cups all-purpose flour (for biscuit crust)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon dried mixed herbs (oregano, basil, thyme)
  • 6 tablespoons cold unsalted butter, cubed (use vegan butter if needed)
  • ¾ cup buttermilk or plain yogurt (swap with almond yogurt for dairy-free)

Instructions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and cook for another 1 minute until fragrant.
  3. Add sliced mushrooms, diced carrots, and potatoes. Cook for 7-8 minutes, stirring occasionally, until veggies start to soften and mushrooms release moisture.
  4. Sprinkle 2 tablespoons flour over the veggies, stirring constantly to coat everything.
  5. Slowly pour in 2 cups vegetable broth while stirring to avoid lumps. Add ½ cup milk or cream, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and veggies are tender.
  6. Stir in frozen peas and corn, cooking for another 3 minutes. Remove from heat and set aside to cool slightly.
  7. In a large bowl, whisk together 2 cups flour, baking powder, salt, and dried herbs.
  8. Cut in cold butter using a pastry cutter or forks until mixture resembles coarse crumbs with small pea-sized butter bits.
  9. Pour in buttermilk or yogurt and gently stir until just combined; do not overmix.
  10. Preheat oven to 400°F (200°C). Pour the vegetable filling into a 9-inch pie dish, spreading evenly.
  11. Drop spoonfuls of biscuit dough over the filling, covering as much as possible but leaving some gaps for steam to escape.
  12. Bake for 25-30 minutes or until biscuits are golden brown and cooked through.
  13. Let rest for 5 minutes before serving.

Notes

If crust browns too quickly, tent with foil halfway through baking. Let pot pie rest 5 minutes before serving to set filling. Use cold butter and avoid overmixing biscuit dough for flaky crust. For dairy-free, use plant-based butter and milk alternatives. For gluten-free, substitute all-purpose flour with gluten-free flour blend.

Nutrition

Keywords: vegetable pot pie, herbed biscuit crust, cozy dinner, easy pot pie, vegetarian pot pie, comfort food, weeknight meal

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