Tender vegetables and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this pot pie casserole.
Vegetarian Pot Pie
I’ll never forget sitting at my grandmother’s kitchen table eating a frozen chicken pot pie. Eating this classic comfort food will always bring back happy memories of childhood, for me.
Maybe you’ve never considered making chicken pot pie without the chicken. But, the dish is still wonderfully hearty when prepared as a vegetarian pot pie.
Pot Pie Vegetables
The best part about this recipe is that you can use anything for the pot pie vegetables. You just need to have three cups of add-ins. I have made it with and without chicken, and both versions are tasty.
I often substitute leftover cooked vegetables for the frozen vegetables in this recipe. This is one of my favorite ways to fancy up any leftover meats or veggies in my fridge.
When I shot the photos for this recipe, I used roasted broccoli. I loved the broccoli-centric pot pie! If you’re using leftover vegetables, take care that they are still crisp when added to the recipe and haven’t softened too much. The last thing anyone wants is a whole lot of over-cooked vegetables in their pot pie.
Pot Pie Casserole
If your family is like mine, then they’ll rave about this easy pot pie casserole. It’s totally customizable to include your favorite ingredients and packed with satisfying warmth.
I’ve made a lot of pot pies, using everything from homemade and store-bought pie crusts, canned biscuits, and now drop biscuits. But, my favorite way to top my pot pies is with drop biscuits. It is such a simple, yet delicious way to finish this dish.
If your favorite pot pie is made with a pie crust, do that! The biscuit topping isn’t a requirement. Make the recipe your own.
Vegetable Pot Pie Recipe
You’ll need the following ingredients to make this recipe:
- milk and butter
- onion and celery
- vegetable stock
- salt and pepper
- celery seed and Italian seasoning
- frozen vegetables
- flour, baking powder, and sugar
Start by preheating your oven to 425°F. Then, grease a deep pie plate with butter and set aside. In a large deep skillet, over medium-high heat, melt the butter.
Add the onions and celery to the skillet and cook until soft, about 3 minutes. Stir in flour. Then, slowly stir in the vegetable stock and whisk to combine. Next, add the milk and salt, pepper, and celery seed.
Reduce heat to medium-low and simmer until thickened, about 5 minutes. Taste and adjust salt, as needed.
Add the vegetables. Stir to mix throughout. Pour the mixture into the prepared pie plate and set aside.
In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients.
Mix in the butter with a fork until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
Gradually stir in the milk – do not dump all the milk in at once! Continue adding milk until the dough just pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
Scoop the dough over the filling. The medium scoop in this set is perfect for this.
Bake for 14-18 minutes in the oven, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.
Vegetable Pot Pie
If you enjoyed this recipe for vegetable pot pie, I strongly recommend trying Vegetable Spaghetti next. Tender crisp veggies give this dish a terrific bite.
I always double the recipe when making Vegetable Fried Rice. It’s full of so many great flavors and textures, and it keeps beautifully in the fridge for make ahead lunches.
This Chicken Vegetable Soup with Potatoes is a dream for a hearty supper, warming body and soul. And, make a batch of these Cheese Biscuits with Vegetables to complete the meal. You won’t regret it!
For those who love a good stir fry, check out this Smoked Sausage Vegetable Stir Fry. It’s a complete meal in just one pan, and it’s ready to eat in just twenty minutes.
This Ground Beef and Potato Casserole is a hearty, comfort-food dish that combines ground beef, sliced potatoes, and a rich, creamy sauce to create a cheesy dinner that the whole family will love.
When you combine crisp, tender green beans with earthy artichoke hearts, and bathe them in a garlicky cream sauce, the result is a Green Bean Artichoke Casserole that is certain to be a win on your holiday table.
Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these Puff Pastry Pot Pies.
Vegetable Pot Pie Casserole
Ingredients
Filling Ingredients
- 2 tablespoons butter
- ½ cup yellow onion diced into ¼-inch pieces, about ½ small onion
- ¾ cup celery sliced very thin, about 2 ribs
- ¾ cup carrots diced into ¼-inch pieces, about 2 large carrots
- 3 tablespoons all-purpose flour
- 1 cup vegetable stock
- 1 cup milk
- 1 teaspoon Italian seasoning
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon black pepper
- ⅛ teaspoon celery seed
- 4 cups cooked vegetables (Leftovers work great here, as long as they aren't too soft. Tender-crisp is perfect.) or 18-24 ounces frozen vegetables
Topping Ingredients
- 1 cup all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons sugar
- 3 tablespoons COLD butter grated
- ½ cup milk plus more, ONLY as needed
- 1 tablespoon butter melted, for brushing on top after baking
Instructions
To Make the Filling
- Preheat oven to 425°F. Grease a deep pie plate or 10-inch casserole dish with butter and set aside. In a large skillet, over medium-high heat, melt the butter.
- Add the onions, celery, and carrots and cook until tender, about 3 minutes. Stir in flour. Add the vegetable stock and whisk to combine. Add the milk, Italian seasoning, garlic, salt, pepper, and celery seed. Whisk again to combine.
- Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust salt, as needed. Add the vegetables. Stir to mix throughout. Pour the mixture into the prepared pie plate and set aside.
To Make the Topping
- In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
- Gradually stir in the milk–DON'T dump it in all at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
- Scoop the dough over the filling (the medium scoop in this set is perfect for this). Bake for 14-18 minutes, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.
Notes
Nutrition
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