Creamy Veggie Pot Pie Pasta (Printable)

Creamy pasta combined with sautéed vegetables and a buttery biscuit crumb topping for a hearty meal.

# 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

# How-To Steps:

01 - Set oven to 400°F and allow to reach temperature.
02 - In a large oven-safe Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery, sautéing for 5 minutes until vegetables begin to soften.
03 - Stir in sliced mushrooms and cook for 3 additional minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir thoroughly to coat all ingredients evenly. Cook for 1 minute to remove raw flour taste.
05 - Gradually whisk in vegetable broth and milk while stirring constantly. Bring mixture to a simmer and continue stirring for approximately 3 minutes until sauce thickens slightly.
06 - Stir in uncooked pasta, dried thyme, dried parsley, salt, black pepper, and smoked paprika until well combined.
07 - Cover Dutch oven and simmer for 10 to 12 minutes over medium heat, stirring occasionally, until pasta reaches al dente texture. Adjust sauce consistency with additional broth or milk if needed.
08 - Remove cover and stir in frozen peas, frozen corn, and grated Parmesan cheese. Simmer uncovered for 2 to 3 minutes.
09 - In a mixing bowl, combine flour, baking powder, and salt. Using a pastry cutter or fork, cut in cold cubed butter until mixture resembles pea-sized crumbs. Add milk and fresh chopped parsley, stirring until just combined with crumbly texture.
10 - Evenly distribute biscuit crumb mixture over the pasta surface.
11 - Transfer Dutch oven to preheated 400°F oven and bake uncovered for 10 to 12 minutes until topping becomes golden brown and crisp.
12 - Remove from oven and allow to cool for 5 minutes before serving.

# Expert Hints:

01 -
  • It tastes like comfort food but won't keep you in the kitchen all evening.
  • The biscuit topping adds that pot pie magic without rolling out dough or dealing with a temperamental crust.
  • Packed with vegetables but nobody notices because the sauce is so creamy and inviting.
02 -
  • The biscuit topping will look pale if you haven't actually preheated the oven—preheat it now, not when you're ready to bake, or you'll get a soft, disappointing top instead of a crisp one.
  • Don't skip the rest period—five minutes lets the sauce thicken up enough to hold its shape, and the topping gets properly crisp instead of staying soft on the bottom.
03 -
  • Cut your vegetables roughly the same size so they finish cooking at the same time—no hard carrot pieces in your creamy pasta.
  • Keep that butter cold for the topping mixture and work quickly—warm butter turns into paste, and you'll end up with a dense layer instead of crispy crumbs.
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