A comfort food classic, made meatless! Vegetable Pot Pie with Biscuits is ready in 35 minutes, and makes a delicious main dish for any occasion.
Long before my meatless days, I loved chicken pot pie. I frequently bought and ate the Swanson’s frozen mini pot pie. I loved the flaky top crust, the delicious piping hot filling, and my personal favorite, the bottom crust of the pie that was slightly undercooked, how could you not love it?!
Why You'll Love This Recipe
Just like this 3-Bean Veggie Chili recipe, I’m always thinking of ways to recreate meat dishes I used to eat and this Vegetable Pot Pie recipe was long overdue. This casserole has a rich, creamy and flavorful vegetable filling and topped with golden brown and buttery biscuits. But wait... there’s more! It gets even better when you find out that it only take 35 minutes from start to finish. It’s a perfect Sunday family dinner, a busy weeknight meal or just to simply enjoy a comfort food dish!
Equipment You’ll Need
- Baking Dish - 8x8 square pan
- Mixing Bowl - to mix all of the pot pie ingredients in
- Large Spoon - to mix all of the ingredients with
- Measuring Equipment - to measure out the flour, onion powder, garlic powder, sea salt and ground pepper.
Ingredients You’ll Need
- Cream of celery - makes a great base for the veggie pot pie and helps add flavor to the dish. You can also substitute cream of potato soup if you prefer. If you’re not a vegetarian or vegan you can use cream of chicken soup for a more “chicken pot pie” flavor.
- Frozen mixed vegetables - the veggies used in this recipe was a mix of frozen peas, carrots, corn, and green beans. Feel free to use more of one veggie or less of another.
- Butter - helps to add flavor to the dish. I used salted butter however if you want you can use unsalted butter. You can also get great flavor from using vegan butter.
- Seasoning - onion powder, garlic powder, sea salt and fresh ground black pepper.
- Shredded Cheddar Cheese - this is optional but it will definitely add tons of flavor to the dish. You can also substitute nutritional yeast or a dairy cheddar cheese.
- Refrigerated biscuits - a traditional pot pie uses pie crust or puff pastry dough however the biscuits are used as a replacement in this recipe. You usually find them in the refrigerated section at your local grocery store. If you prefer homemade biscuits, they will also pair great with this recipe.
How To Make the Vegetable Pot Pie:
- Mixing the Pot Pie Filling - In a large bowl, stir together the cream of celery soup, frozen vegetables, butter and seasonings; mix until combined. If adding in cheese, add it to the bowl, stir until combined.
- Pour the mixture into a baking dish and spread in an even layer.
- Add the Biscuits - Place the biscuit dough on top of the vegetable pot pie and place it into the oven.
- Bake the veggie pot pie for 25 to 30 minutes or until biscuits are thoroughly baked and golden brown and the center of the casserole is bubbly.
- Remove the dish from the oven and let it reset for about 5 - 10 minutes before serving.
Storage and Reheating
- Storage: You can store any leftover veggie pot pie in an airtight container in the refrigerator for up to 5 days. I like to separate the biscuits from the pot pie filling, and store them separately, to keep the biscuit from becoming too soggy.
- Reheating: The easiest way to reheat the pot pie is in the microwave at 20 - 30 second increments. Note that the biscuits will not be as crispy when reheated. If you wish to put it in the oven, I recommend warming it for no more than 15 - 20 minutes at 350 degrees.
- Freezing: I have yet to have any leftovers of this dish to freeze because it’s just that good! If you happen to want to freeze this vegetable pot pie, I suggest removing the biscuits and only freezing the filling in an airtight, freezer friendly container.
- When you want to reheat it, remove it from the freezer and let it come to room temperature. Then, add the filling to an oven safe pan and place a new batch of the refrigerated biscuits on top. (How many biscuits will vary based on how much leftover you have). Bake the veggie pot pie for 25 to 30 minutes or until biscuits are thoroughly baked and golden brown and the center of the casserole is bubbly. Remove the dish from the oven and let it reset for about 5 - 10 minutes before serving.
Substitutes and Variations
- Cream - to keep this recipe veggie based, I used cream of celery soup for the base. If you prefer you can use cream of chicken soup to have a closer flavor to a chicken pot pie. You can also substitute it with cream of potato soup.
- Biscuits - to keep everything quick and easy, I used refrigerated biscuit dough. If you prefer homemade biscuits you can use those for this recipe as well.
- Shredded cheddar cheese - this is optional but it will definitely add tons of flavor to the dish. You can also substitute nutritional yeast or a dairy cheddar cheese.
- Butter - helps to add flavor to the dish however you can also get great flavor from using a vegan butter.
Recipe Tips
- Biscuits - The biscuits will cook all the way through on the top and get nice and golden brown. The bottom of the biscuit may seem undercooked however this is the texture it should be. The bottom will remain soft almost like a dumpling and the top will be nice and golden brown. If you’d like, you can bake the biscuits on a baking sheet first and then place them on top of the pot pie after they are fully baked.
- Frozen Vegetables - the frozen vegetables in this vegetable pot pie, do not have to thaw them before stirring them into the filling. Simply add all of the ingredients to a bowl, mix well and place in a baking dish.
Recipe FAQ
Although many of Pillsbury biscuits contain dairy products, Pillsbury Grands Southern Homestyle Biscuits is one of their biscuits that happen to be considered as vegan.
Yes. I recommend adding in shredded chicken or chopping the chicken into small pieces before adding it into the veggie pot pie mixture.
I haven’t had any leftovers to freeze, because it’s just that good! But, if you happen to want to freeze this vegetable pot pie, I suggest removing the biscuits and only freezing the filling in an airtight, freezer friendly container.
More Recipes You May Like
Vegetable Pot Pie with Biscuits
Ingredients
- 10 ounce cream of celery
- 12 ounce frozen mixed vegetables peas, carrots, corn, green beans
- 2 tablespoons butter melted
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pinch sea salt
- 1 tablespoon fresh cracked pepper
- 1 cup shredded cheddar cheese optional
- 16.3 ounce refrigerated biscuits
Instructions
- Preheat the oven to 350 degrees and lightly grease a 8x8 baking dish.
- In a large bowl, stir together the cream of celery soup, frozen vegetables, butter and seasonings; mix until combined. If adding in cheese, add it to the bowl, stir until combined.
- Pour the mixture into a baking dish and spread in an even layer.
- Place the biscuit dough on top of the vegetable pot pie and place it into the oven.
- Bake the veggie pot pie for 25 to 30 minutes or until biscuits are thoroughly baked and golden brown and the center of the casserole is bubbly.
- Remove the dish from the oven and let it reset for about 5 - 10 minutes before serving.
Nutrition
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