Creamy Veggie Pot Pie Pasta (Printable)

Comforting pasta with veggies in creamy sauce and buttery 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 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
17 - ¼ teaspoon smoked paprika
18 - ½ cup grated Parmesan cheese or vegetarian hard cheese

→ Biscuit Crumb Topping

19 - ¾ cup all-purpose flour
20 - 2 tablespoons cold unsalted butter, cubed
21 - ½ teaspoon baking powder
22 - ¼ teaspoon salt
23 - 2 tablespoons whole milk
24 - 2 tablespoons fresh parsley, chopped

# How to Cook:

01 - Preheat oven to 400°F
02 - In a large oven-safe pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Add mushrooms and cook for 3 minutes. Stir in 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, about 3 minutes.
06 - Add pasta, thyme, parsley, salt, pepper, and smoked paprika. Stir well.
07 - Cover and simmer for 10-12 minutes, stirring occasionally, until pasta is just al dente. If sauce gets too thick, add a splash more broth or milk.
08 - Stir in peas, corn, and Parmesan. Simmer uncovered for 2-3 minutes.
09 - In a bowl, combine flour, baking powder, and salt. Cut in cold butter with fingers or a pastry cutter until pea-sized crumbs form. Add milk and parsley; stir until just combined and crumbly.
10 - Sprinkle biscuit crumb evenly over pasta.
11 - Transfer pot to oven and bake uncovered for 10-12 minutes, or until topping is golden and crisp.
12 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, which means dinner on nights when you're tired but still want something that feels made with intention.
  • The creamy sauce coats every piece of pasta and vegetable in the most satisfying way, and that biscuit topping adds a textural surprise you won't find in regular pasta dishes.
  • It's genuinely flexible—swap vegetables, use plant-based milk, add chicken if you want—and it still tastes like the version you've been craving.
02 -
  • Don't let your vegetables soften too much before adding the liquid—they'll continue cooking in the sauce, and mushy vegetables will make the whole dish feel less refined.
  • The sauce should coat the pasta but not swim in liquid; if it looks too thick after you've added the pasta, add broth in small splashes rather than dumping it all at once and creating a soup.
  • When your biscuit crumb topping goes into the oven, resist the urge to cover the pot or peek constantly—the dry heat is what creates that crispy, golden surface you're after.
03 -
  • Make sure your pot is truly oven-safe—stainless steel, cast iron, and enameled Dutch ovens all work, but if the handles aren't heat-resistant, you'll regret it the moment you grab the hot handle.
  • The difference between good and great comes down to tasting as you go; your seasoning needs might change based on the saltiness of your broth and the brand of Parmesan you're using, so don't skip this step.
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