vegetable pot pie

$6.50 recipe / $0.72 serving

I’ve wanted to make this for a LONG time and in this cold, bleak weather it was just calling my name!

I deviated slightly from a traditional pot pie recipe in that I topped the pie with a big biscuit rather than using a pie crust. I liked the idea of having a fluffy biscuit to soak up the flavorful filling. It didn’t disappoint.

The ingredient list is long for this recipe because I used mostly fresh vegetables. If you want to cut down on prep time, you can certainly use a bag of mixed frozen vegetables. I won’t look down on you. Frozen vegetables are my best friend. I probably would have used them too, but I knew I was going to need carrots and celery for some other recipes this week, so I went ahead and bought them.

If you wanted to make this into a chicken pot pie, it would be super simple. Just get a rotisserie chicken, pick the meat off, and mix it in. Or cut up a chicken breast into small pieces, saute it up really quick in a skillet, and then add it in. Very easy.

Once you get through the chopping, this recipe is a breeze!

Vegetable Pot Pie

Vegetable Pot Pie

4.5 from 4 reviews
vegetable pot pie
Prep time
Cook time
Total time
Total Cost: $6.50
Cost Per Serving: $0.72
Serves: 8
  • 1 Tbsp vegetable oil $0.04
  • 2 cloves garlic $0.08
  • 1 medium onion $0.44
  • 8 oz. button mushrooms $1.99
  • 2 Tbsp butter $0.17
  • 3 Tbsp all-purpose flour $0.04
  • 1 cup vegetable broth $0.13
  • 1 cup milk $0.25
  • ½ lb. green beans $0.99
  • 2 medium carrots $0.27
  • 2 stalks celery $0.32
  • ½ cup frozen peas $0.24
  • ½ cup frozen corn kernels $0.24
  • 1 tsp dried thyme $0.05
  • to taste salt & pepper $0.05
  • 1 recipe biscuit dough $1.12
  1. Before you begin cooking, prepare all of the vegetables. Mince the garlic, dice the onion, chop the celery into small pieces, peel and slice the carrot, and break the green beans into one inch sections. If your mushrooms aren’t pre-sliced, go ahead and slice them.
  2. Add the vegetable oil, onion, and garlic to a large pot. Saute over medium heat until the onions have softened. Add the mushrooms and continue to saute until the mushrooms have released all of their moisture, become limp, and turned dark tan in color.
  3. Melt the butter into the pot. Once the butter has melted, add the flour. Stir and cook this mixture for about three minutes. It’s okay if the flour begins to coat the bottom of the pot, but if it looks like it may begin to burn, turn off the heat.
  4. Warm the vegetable broth slightly in the microwave. Add the broth to the pot and stir to dissolve all of the flour off of the bottom of the pot and off of the vegetables. Warm the milk in the microwave. Slowly add the milk while stirring.
  5. Add the rest of the vegetables (green beans, carrots, celery, corn, peas) and the thyme. Increase the heat and bring the pot up to a simmer. Once it reaches a simmer, reduce the heat to medium-low and allow it to simmer for 10-15 minutes while you prepare the biscuit dough. Stir the mixture occasionally to prevent it from scorching on the bottom of the pot.
  6. Preheat the oven to 450 degrees. While the vegetables are cooking, prepare a basic biscuit dough. The recipe and step by step instructions can be found here. This will only take about 10 minutes.
  7. After simmering for 10-15 minutes, the liquid in the pot should have reduced and thickened. If you’d like it thicker, you can sprinkle in about a teaspoon of cornstarch and stir until thickened. Give it a taste and add salt and pepper to your liking (I added about ¾ tsp of salt). Pour the vegetable mixture in the bottom of an 8×8 inch casserole dish.
  8. Turn the biscuit dough out onto a floured surface and shape it into a large square, approximately the same size and shape as the casserole dish. Transfer the biscuit dough to top the vegetables in the dish. Use a sharp knife to cut a few slits in the biscuit dough to allow steam to escape. Bake the dish in the preheated oven for 15-17 minutes or until the biscuit is golden brown on top.

Vegetable Pot Pie

Step By Step Photos

vegetablesSo these are the vegetables that I used. Had I not had plans for the rest of those carrots and celery, I probably would have bought a bagged mix of vegetables. Sometimes it’s not worth it if you know you can’t use up the leftovers.

snap beansGet all of the veggies prepared before you begin cooking. Snap the green beans into one inch sections and give them a good rinse under cool water.

chopped veggiesDice the onion, chop the celery, and slice the carrots. Mince the garlic.

onion garlicGet the onion and garlic going first. Cook them in 1 Tbsp of vegetable oil over medium heat until they’re soft.

mushroomsThen add the mushrooms and cook those down until they’re soft. They might seem dry at first but then they’ll suddenly start releasing all of their moisture and get limp.

melt butterOnce the mushrooms have softened, add the butter and let it melt in.

flourThen add the flour. Stir and cook the pot for about 3 minutes to give the flour time to slightly toast. This will prevent a floury flavor in the final product. It’s okay if it starts to stick to the bottom of the pot, just don’t let it burn.

brothWarm the broth up slightly in the microwave and then add it to the pot. Stir well to dissolve all of the flour off of the bottom of the pot and the vegetables.

milk veggiesWarm the milk up too. Add it slowly as you stir the pot. If you dump the milk in cold and all at once, it may curdle. If it *does* curdle, it’s not a complete loss (mine did a little). That just means that the proteins seized up, not that the milk is spoiled, and by the time the whole thing is done, you won’t even see it. Also add the rest of your vegetables and the thyme. Let this mixture simmer for 10-15 minutes while you make the biscuit dough.

biscuit doughStart preheating the oven to 450 degrees. Make a basic biscuit dough, like this one. It’s easy and only takes about 10 minutes.

veggie mixAfter the veggie mix has simmered for a while, give it a taste and add salt and pepper to your liking. I added about 3/4 teaspoon of salt and a few cranks of the pepper mill. If you mixture hasn’t thickened to your liking, you can sprinkle in a teaspoon or so of corn starch and stir until it thickens up. Pour the veggie mix in the bottom of an 8×8 casserole dish.

shaped doughTurn the biscuit dough out onto a floured surface and shape it into a square roughly the same size as your casserole dish.

ready to bakeTransfer the dough to the top of the vegetables in the casserole dish (mine was just a smidge too big). Cut a few slits in the top to allow steam to escape.

Bake pot pieBake the pot pie in the fully preheated oven for 15-17 minutes or until it is golden brown on top.

Vegetable Pot PieEnjoy!

Vegetable Pot Pie


  1. Clay says:

    I had one suggestion for the step by step pictures, it would be very helpful if the ingredient amounts were put in the paragraphs between the photos so I wouldn’t have to scroll up to the top each time. Just a thought. Oh and it seemed like adding the thyme overpowered the whole dish, anyone else notice this?

  2. Hi! I want to make this for a potluck, and I wanted to know if you had any make-ahead tips for this recipe. Would it be better to make the veggie mix and refrigerate until I can make the biscuits?

  3. Anna says:

    I’m a poor college student, so I love recipes that I can make on Sunday nights and eat leftovers for at least a few days a week (and freeze the rest for quick meals later on!). And this was an excellent recipe! I bulked it up by stirring in some cooked brown rice to the vegetable mixture before popping the whole thing into a dish to bake. I used a package of “Ps$t!” brand biscuits to cover the top because I didn’t have the materials on hand to make your biscuit recipe and it worked just fine!
    It was so good! On a gold winter night like this, a hearty pot-pie was just what the doctor ordered! I will definitely be making this again. Thank you so much for posting it!

  4. Jules says:

    OMG!!!! You are a Godess!! Amazing reciepe!! I struggle to cook!! Today I cooked this & the teriyaki bowel for lunch!! Both dishes turned out amazing!!!
    I try to budget my nightly dinners at $6, as I am a poor single mom of 2 teens. We are vegetarians and you have sooo many veg reciepes too!! THANK YOU!!

  5. I made this last night in my Dutch oven so I could throw it from the stove to the oven in one pot. I added some Sriracha to the veggies and used Bisquik I had on hand (plus some rosemary) for the biscuit topping. As usual, awesome!

  6. Tasted great and We didn’t miss the chicken.

    I left out the mushrooms (not a fan), and added extra green beans. I also used the Rosemary Pepper biscuit recipe for the top. I served it with smashed potatoes.

  7. Kayla says:

    I made this yesterday and it was SO GOOD. I’m a cooking novice, so instead of making the dough I opted for Grands biscuits on top!

  8. What a wonderful recipe! I really loved it, and my kids gobbled it up. Thanks for sharing! I linked to it on my blog, so family and friends can also enjoy trying it out.

  9. Audrey says:

    If you use assorted frozen vegetables, how much of the bag would you use? Thanks! Btw your site has been a lifesaver for me as a college student. :)

  10. Kelly says:

    How would you make this without mushrooms? Just make it like normal and skip that step?

  11. cindy says:

    OMG, this was so good! Got really brave and turned mine into a Red Lobster thing this time: added crabmeat and cod chunks to the filling, and shredded cheddar and parsley to the biscuit. It was a disaster trying to get the biscuit on top, but I just smoothed out the sloppy mess afterwards and it still turned out fine!
    Whew, what a nice break from Tamale Pie (I make that one way too often)! :D

  12. Anonymous says:

    Made this tonight – used chicken broth instead of vegetable, sugar snap peas instead of green beans, and added chicken. The sugar snap peas give it a delightful hint of sweetness. LOVE the biscuit topping. This is really delicious.

  13. I just made this with chicken and the Rosemary Pepper biscuits for my and my boyfriend, all his roommates were super jealous of the amazing smell coming out of the kitchen. Thanks so much, this website is going to save my poor university student bank account!

  14. Sophie C says:

    Did this last week. Wow.

    This is the kind of meal you take another bowl just because it’s incredibly good.

    Definitely goes in my “recipes to do forever and ever” notebook!

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  16. Made this with chicken and it was great…kids loved it and asked for more. The biscuit layer is light and fluffy. I did a couple of portions in mason jars for work lunches during the week.

  17. The boyfriend wanted meat, but I had a back up roll of sausage in the freezer and I cooked that with the onion and added some sage and crushed red pepper with the thyme. I also think a can of white beans would add some great protein too!

  18. Anonymous says:

    I just made this and it was excellent! The biscuit dough was so easy in the food processor. The filling-amazing and versatile. I omitted mushrooms and added potatoes because I was working from my pantry and it turned out great. I appreciate all of the vegetarian and kid friendly recipes on this site! I’m actually a decent experienced cook, but since turning vegetarian have had a tough time coming up with recipes the kids would also like. Your site is helping me to finally put dinner on the table that we all appreciate! Thank you!!!

  19. Anon – I don’t think you’d really even need to replace the mushrooms with anything. You could just leave them out and it’d be great. Zucchini would be another vegetable that would mix well with the others, if you like that.

  20. Anonymous says:

    I don’t really like mushrooms but really want to make this recipe. Do you have a good suggestion for replacements? thanks!

  21. Sarah Jane says:

    This was delicious! However I have decided that as a small, American woman, I eat a lot, haha. This served me, my son, and my mother, with enough left over for maybe 2 servings.

  22. Rachel – I think that might work. I’m not 100% sure how the biscuit dough would be affected by not baking right away, but I think it will work. The only other thing to consider is that you may need to bake it longer since the inside will be chilled.

  23. Elizabeth F says:

    I ended up making this last night with a few changes. It was delicious. We buy 50 pound bags potatoes in fall and I was checking to see if any wanted to be used soon, like maybe starting to whither. So made mashed potatoes for the topping. I also had 3/4 of a rutabaga in the fridge so I diced up about a cup of that and cooked that in with the onions to get it a little softer. Skipped the mushrooms or the daughter would have skipped the pie. I used a can each green beans and wax beans. I also doubled everything and ended up with a 9×13 pan full. Cooked until bubbling and the potatoes were browning on the peaks.

    I am going to try with the biscuit topping next. My house is the gathering site for most of the family get-togethers. I think it will be a great dish for the next birthday in February.

  24. Rachel says:

    Do you think this would work as a make ahead and cook later? I am always looking for good recipes for the days when kids have swimming and sports. By the time we get home they are so starving that dinner is not always so healty. Would love something that I could make during the day (or night before)then pop into the oven as soon as we get home.

  25. This shit good!

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