Creamy Veggie Pot Pie Pasta (View Print Version)

Comforting fusion of pot pie and pasta with veggies in luscious sauce and buttery biscuit crumb topping.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 cup button mushrooms, sliced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cloves garlic, minced

→ Sauce & Pasta

09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1 cup whole milk or plant-based milk
12 - 8 ounces short pasta such as penne, fusilli, or shells
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1/4 teaspoon smoked paprika
18 - 1/2 cup grated Parmesan cheese or vegetarian hard cheese

→ Biscuit Crumb Topping

19 - 3/4 cup all-purpose flour
20 - 2 tablespoons cold unsalted butter, cubed
21 - 1/2 teaspoon baking powder
22 - 1/4 teaspoon salt
23 - 2 tablespoons whole milk
24 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Set oven to 400°F (200°C).
02 - In a large oven-safe pot or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables soften.
03 - Add sliced mushrooms and cook for 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute.
05 - Gradually whisk in vegetable broth and milk. Bring to a simmer, stirring constantly until slightly thickened, approximately 3 minutes.
06 - Add pasta, dried thyme, dried parsley, salt, pepper, and smoked paprika. Stir well to combine.
07 - Cover and simmer for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture. Add additional broth or milk if sauce becomes too thick.
08 - Stir in frozen peas, frozen corn, and grated Parmesan cheese. Simmer uncovered for 2 to 3 minutes.
09 - In a separate bowl, combine flour, baking powder, and salt. Cut in cold butter using fingers or a pastry cutter until pea-sized crumbs form. Add milk and fresh parsley, stirring until just combined and crumbly.
10 - Sprinkle biscuit crumb mixture evenly over the pasta.
11 - Transfer pot to preheated oven and bake uncovered for 10 to 12 minutes until topping is golden and crisp.
12 - Allow the dish to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes like your grandmother's pot pie but comes together in under an hour with zero pretension.
  • The biscuit topping stays crispy on top while everything underneath gets tender and saucy, creating this perfect textural contrast that hits different every single time.
  • One oven-safe pot handles the entire operation, which means your cleanup is almost as easy as the cooking itself.
02 -
  • Don't skip the five-minute sauté of your aromatics—that's when the onions release their natural sugars and create the sweet undertone that makes this dish sing instead of just taste creamy.
  • Keep your butter genuinely cold when making the biscuit topping because warm butter creates a dense, pastry-like crust instead of those irregular, crunchy crumbs that make people ask for the recipe.
03 -
  • Taste your sauce before the pasta goes in and season it properly then—it's harder to fix seasoning once the pasta absorbs everything.
  • The smoked paprika is a secret weapon that nobody expects but everyone notices; it adds a layer of complexity that makes people think you spent hours on this when you actually spent less than an hour.
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