Sunday Vegetable Pot Pie with Biscuit Topping

Name: Sunday Vegetable Pot Pie with Biscuit Topping
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups mixed vegetables (carrots, peas, corn, green beans); 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup vegetable broth; 1 cup heavy cream; 1 tablespoon olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup unsalted butter, cold and cubed; 3/4 cup milk

Highlighted under: Comfort Food

We all have those weekends that call for comfort food, and this Sunday Vegetable Pot Pie with Biscuit Topping hits the spot perfectly. As we gathered around the table, the aroma of roasted vegetables mingled with flaky biscuit topping made our mouths water. This recipe brings together fresh seasonal veggies in a creamy sauce, topped with buttery biscuits that bake to golden perfection. It's a dish that not only satisfies but also warms the heart, making it a truly delightful addition to our Sunday dinner.

Created by

Cassidy Moore

Last updated on 2026-01-14T02:22:05.296Z

When I first attempted this dish, I was blown away by how the combination of vegetables and herbs created such rich flavors. The method of sautéing the veggies before mixing them into the sauce really enhances their natural sweetness. This dish became a family favorite as soon as I served it!

One important tip I learned was to let the biscuit dough rest for a few minutes before placing it on top of the pie. This creates a fluffier texture once baked. It’s those little details that truly elevate the final dish and make the experience even more enjoyable.

        Why You'll Love This Recipe
        Hearty, comforting flavors that brighten any Sunday dinner.
Fresh vegetables provide a nutritious boost.
Easy to prepare, making it perfect for family gatherings.

      

Mastering the Vegetable Filling

To achieve the optimal flavor in your vegetable filling, consider roasting your vegetables before adding them to the skillet. This step enhances their sweetness and adds a depth of flavor. If you find it difficult to chop vegetables into uniform pieces, using a food processor can save time and ensure even cooking. Aim for bite-sized pieces, as this helps each bite deliver a perfect balance of vegetables, while also allowing the filling to thicken nicely when combined with broth and cream.

When you're sautéing the onions and garlic, look for the onions to become translucent and slightly golden. This indicates that they’ve released their moisture and begun to caramelize, which enriches the overall flavor of the filling. You can customize the vegetable blend according to what's in season or what you have on hand—zucchini, bell peppers, or mushrooms can all be delightful additions.

Biscuit Topping Tips

For the biscuit topping, it's crucial to keep your butter cold. The cold butter creates steam as it melts during baking, leading to those flaky layers that every good biscuit should have. I recommend cutting the butter into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs. This technique helps to incorporate the butter without warming it too much, ensuring your biscuits turn out light and fluffy.

When mixing the biscuit dough, it's important to handle it gently. Overmixing can lead to tough biscuits. You want to mix until just combined and still slightly lumpy. A trick I use is to have a light touch and fold the dough rather than stirring vigorously. Also, don't forget to check for a golden brown color on the biscuit topping, as this will ensure the best texture and flavor contrast against the creamy vegetable filling.

Ingredients

Gather these fresh ingredients for a delicious vegetable pot pie:

For the Vegetable Filling

2 cups mixed vegetables (carrots, peas, corn, green beans)
1 medium onion, chopped
2 cloves garlic, minced
1 cup vegetable broth
1 cup heavy cream
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste

For the Biscuit Topping

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, cold and cubed
3/4 cup milk

Make sure to gather all the ingredients before you start cooking to ensure a smooth process!

Instructions

Follow these steps to bring your pot pie to life:

Prepare the Vegetable Filling

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent. Stir in mixed vegetables, thyme, salt, and pepper. Cook for another 5 minutes. Add vegetable broth and heavy cream, bringing the mixture to a simmer. Cook for an additional 10 minutes until thickened.

Make the Biscuit Topping

In a bowl, combine flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Do not overmix.

Assemble and Bake

Pour the vegetable filling into a greased baking dish. Spoon dollops of biscuit dough evenly over the filling. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the biscuits are golden brown and cooked through.

Let the pot pie cool slightly before serving to allow the filling to settle.

Pro Tips

For added flavor, consider mixing in some chopped fresh herbs, like parsley or basil, to the vegetable filling. You could also experiment with different seasonal vegetables based on availability.

Storage and Reheating

This pot pie can be made ahead and stored in the refrigerator for up to 3 days. To ensure that it maintains its quality, cover it tightly with foil or an airtight lid. If you're considering freezing it, I recommend doing so before baking. Wrap the unbaked pot pie in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months.

To reheat, simply thaw it overnight in the refrigerator if frozen. Bake it in a preheated oven at 375°F (190°C) for about 40-45 minutes, covering it with foil for the first 20 minutes to prevent the biscuits from browning too quickly. Make sure the filling is bubbly and the biscuits are just golden before serving.

Variations and Experimentation

Feel free to experiment with different vegetables or add proteins like chickpeas or tofu for added heartiness. This recipe is incredibly versatile; you could swap in seasonal greens such as kale or spinach, or add roasted butternut squash for a touch of sweetness. Additionally, if you’re looking for a lighter version, consider using half-and-half instead of heavy cream for the filling while still retaining a creamy texture.

For a bit of extra flavor in the biscuit topping, you could mix in some grated cheese or herbs like rosemary or chives. Not only does this enhance the flavor, but it can also add a savory twist to every bite. Don't hesitate to tailor the seasoning in your vegetable filling, using smoked paprika or nutritional yeast to create a unique flavor profile.

Questions About Recipes

→ Can I make this pot pie ahead of time?

Absolutely! You can prepare the filling and store it in the fridge. Just add the biscuit topping and bake before serving.

→ What can I substitute for heavy cream?

You can use coconut milk or a plant-based cream for a lighter option.

→ How do I store leftover pot pie?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables work well! Just make sure to thaw and drain excess moisture before adding them to the filling.