Creamy Veggie Pot Pie Pasta (Printable Version)

Comforting veggie and pasta fusion in creamy sauce with golden biscuit 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

# Directions:

01 - Set oven temperature to 400°F and allow to reach temperature.
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 are softened.
03 - Add sliced mushrooms and cook for 3 additional 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, stirring constantly.
05 - Gradually whisk in vegetable broth and milk. Bring to a simmer while stirring constantly until sauce thickens slightly, approximately 3 minutes.
06 - Add pasta, dried thyme, dried parsley, salt, pepper, and smoked paprika. Stir thoroughly to combine all ingredients.
07 - Cover and simmer for 10-12 minutes, stirring occasionally, until pasta reaches al dente consistency. Add additional broth or milk if sauce becomes too thick.
08 - Stir in peas, corn, and Parmesan cheese. Simmer uncovered for 2-3 additional minutes.
09 - In a separate bowl, combine flour, baking powder, and salt. Cut in cold butter cubes using fingers or a pastry cutter until mixture resembles pea-sized crumbs. Add milk and fresh parsley, stirring until just combined and crumbly.
10 - Sprinkle biscuit crumb mixture evenly over pasta surface.
11 - Transfer pot to preheated oven and bake uncovered for 10-12 minutes until topping is golden and crisp.
12 - Remove from oven and allow to cool for 5 minutes before serving.

# Additional Tips::

01 -
  • It's pasta and pot pie had a baby, so you get all the cozy flavors without the rolling pin guilt.
  • Everything cooks in one pot until the final topping goes on, which means fewer dishes and more time actually eating.
  • The biscuit crumb stays crispy even as it sits, unlike some toppings that get soggy and sad.
02 -
  • Don't skip the cold butter in the crumb topping or you'll end up with a dense, cake-like layer instead of those precious craggy bits that stay crispy.
  • If your sauce thickens too much while the pasta cooks, add a splash more broth or milk—pasta will keep absorbing liquid, and you want it creamy, not gluey.
  • The pasta should be slightly under al dente when you finish cooking it on the stovetop because the oven will continue cooking it gently under that golden topping.
03 -
  • Buy pre-diced vegetables if you're short on time—this dish is forgiving enough that it won't judge you, and you'll actually make it instead of ordering takeout.
  • Toast your spices in the dry pan for thirty seconds before adding anything wet, and they'll wake up and become more present in the final dish without any extra effort.
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