Sunday Vegetable Pot Pie with Biscuit Topping

Name: Sunday Vegetable Pot Pie with Biscuit Topping
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 cloves garlic, minced; 1 cup frozen peas; 2 medium potatoes, diced; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups vegetable broth; 1/2 cup heavy cream; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and cubed; 3/4 cup milk

Highlighted under: Comfort Food

I absolutely love whipping up this Sunday Vegetable Pot Pie with Biscuit Topping as a cozy and comforting meal to share with family. There’s something so satisfying about combining seasonal vegetables in a creamy sauce, nestled under a layer of flaky biscuits. Not only is it hearty and delicious, but it’s also a great way to use up any leftover veggies from the week. Trust me when I say, it makes for an inviting centerpiece on any dining table, especially on a relaxing Sunday evening.

Created by

Jenna Rowland

Last updated on 2026-01-14T02:37:20.039Z

When I first crafted this recipe, I wanted to create a dish that brought warmth and comfort to our table. I experimented with various vegetable combinations and finally settled on a mix of carrots, peas, and potatoes, all bathed in a savory herb-infused sauce. The secret is in the fresh vegetables, which not only enhance the flavor but also add a beautiful color that makes the pie visually appealing.

The biscuit topping is the cherry on top! Fluffy and golden brown, it adds a delightful texture contrast to the creamy filling. I always recommend brushing the biscuits with a bit of melted butter right before baking them to achieve that beautiful, shiny crust. This method works wonders!

        Why You Will Love This Recipe
        Hearty filling packed with seasonal vegetables
Flaky, buttery biscuit topping adds irresistible texture
A perfect comfort food for family gatherings or chilly evenings

      

Mastering the Biscuit Topping

Getting the biscuit topping just right is crucial for this pot pie. Make sure the butter you use is cold, as this will create that flaky texture we all love. If you want to enhance the flavor, consider adding a pinch of herbs or cheese into the dough. Remember, when mixing the dough, stop as soon as it comes together; overmixing can lead to tough biscuits instead of the light, airy ones you want.

For an extra touch, try brushing the tops of the biscuits with a bit of melted butter just before baking. This not only promotes a golden-brown finish but also adds an additional layer of richness to the flavor. If you’re watching your butter intake, you can substitute part of the butter with Greek yogurt for a healthier alternative while still achieving a good texture.

Serving and Pairing Suggestions

When it comes to serving this pot pie, you can elevate the experience by pairing it with a simple mixed greens salad dressed in a light vinaigrette. This combination adds a refreshing crunch that balances the creaminess of the pie. You might also consider serving it with a fruit chutney or a dollop of cranberry sauce, which can enhance the overall flavor profile by introducing a hint of sweetness.

For those looking to make this dish even heartier, consider adding cooked lentils or chickpeas to the vegetable filling. These ingredients not only provide additional protein but also lend a unique texture. Make sure to adjust the seasoning appropriately, as these legumes can absorb flavors, ensuring every bite remains vibrant and tasty.

Ingredients

Gather these fresh ingredients for your pot pie:

For the Vegetable Filling

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas
2 medium potatoes, diced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 cups vegetable broth
1/2 cup heavy cream

For the Biscuit Topping

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

Make sure to switch up the vegetables based on what you have on hand!

Instructions

Here’s how to put it all together:

Prepare the Vegetable Filling

In a large skillet, heat olive oil over medium heat. Add onion and carrots, saute until softened, about 5 minutes. Stir in garlic, peas, and potatoes, cooking for an additional 5 minutes. Season with thyme, salt, and pepper. Pour in vegetable broth and cream, simmer for 10 minutes until slightly thickened.

Make the Biscuit Dough

In a separate bowl, mix flour, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in milk until just combined, being careful not to overmix.

Assemble the Pot Pie

Preheat your oven to 400°F (200°C). Pour the vegetable filling into a greased baking dish. Drop spoonfuls of the biscuit dough over the top, covering the filling generously.

Bake the Pot Pie

Place the baking dish in the preheated oven and bake for 25-30 minutes or until the biscuits are golden brown and cooked through. Let it cool slightly before serving.

Enjoy your homemade vegetable pot pie hot from the oven!

Pro Tips

Feel free to customize the vegetable mix according to the season or your fridge's contents. Adding some fresh herbs like parsley or rosemary can elevate the flavors even further.

Ingredient Substitutions

If you want to make this pot pie vegan, you can easily substitute heavy cream with coconut cream or cashew cream, both of which will lend a creamy texture without the dairy. For the butter in the biscuit topping, a plant-based butter works wonderfully. Also, consider using vegan yogurt or plant milk in place of regular milk to keep the recipe fully plant-based while maintaining its comforting essence.

Should you find yourself without frozen peas, feel free to swap in fresh green beans or corn. These will add a pop of color and sweetness. Remember to adjust the cooking time accordingly: fresh vegetables may take slightly less time to soften than frozen ones, so keep an eye on them during the sauteing step.

Make-Ahead Tips

This pot pie can be made in advance, making it an ideal dish for busy days. Prepare the vegetable filling and biscuit dough ahead of time, but refrain from assembling them until you're ready to bake. Store the filling in an airtight container in the fridge for up to three days. The biscuit dough can be wrapped well and frozen; just thaw it in the refrigerator overnight before you plan to use it.

For storage, if you have leftovers, the pot pie can be kept in the refrigerator for up to four days. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through, which usually takes about 20-25 minutes. Cover it with foil to prevent the toppings from browning too quickly. Enjoying this dish over a few days allows the flavors to meld beautifully, making each bite even more satisfying.

Questions About Recipes

→ Can I make the biscuit topping ahead of time?

Yes, you can prepare the biscuit dough in advance, store it in the refrigerator, and add it on top of the vegetable filling right before baking.

→ What vegetables work best in this recipe?

You can use a variety of vegetables such as bell peppers, zucchini, or even corn for a sweeter taste. Just ensure they are diced evenly for consistent cooking.

→ Is this dish freezer-friendly?

Absolutely! You can freeze the baked pot pie for up to 3 months. Reheat it in the oven until heated through.

→ Can I substitute dairy ingredients?

Yes, you can use plant-based milk and creams to make it dairy-free while still maintaining a creamy texture.