Creamy Veggie Pot Pie Pasta (Print Version)

Comforting pasta with vegetables in creamy sauce and golden biscuit crumb topping

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 1 cup diced potatoes
09 - 1 cup broccoli florets, optional

→ Pasta

10 - 9 ounces short pasta such as penne, rotini, or shells

→ Creamy Sauce

11 - 3 tablespoons unsalted butter
12 - 3 tablespoons all-purpose flour
13 - 3 cups vegetable broth
14 - 1 cup whole milk or unsweetened plant milk for vegan
15 - 1/2 cup heavy cream or coconut cream for vegan
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1/2 teaspoon dried thyme
19 - 1/2 teaspoon dried sage
20 - 1/4 teaspoon nutmeg, optional

→ Biscuit Crumb Topping

21 - 1 cup panko breadcrumbs
22 - 2 tablespoons unsalted butter, melted
23 - 1/2 teaspoon dried parsley
24 - 1/4 teaspoon garlic powder
25 - Pinch of salt

# How to Make It:

01 - Preheat your oven broiler on high setting.
02 - In a large, deep oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in broccoli if using, peas, and corn. Cook for another 2 minutes.
04 - Push vegetables to the side of the pan. Add butter to the cleared space. Once melted, sprinkle flour over the butter and whisk for 1 minute to form a smooth roux.
05 - Slowly whisk in vegetable broth, then milk and cream. Stir to combine the roux with the vegetables and bring to a gentle simmer.
06 - Add pasta, salt, pepper, thyme, sage, and nutmeg. Stir well. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
07 - While pasta cooks, combine panko breadcrumbs, melted butter, dried parsley, garlic powder, and a pinch of salt in a bowl.
08 - Once the pasta is ready and sauce is creamy, sprinkle the biscuit crumb mixture evenly over the top.
09 - Place the pan under the broiler for 2 to 3 minutes, watching closely, until the topping is golden and crisp.
10 - Serve hot, garnished with extra fresh parsley if desired.

# Expert Tips:

01 -
  • It comes together in one pan, which means less cleanup and more time to actually enjoy your meal.
  • The biscuit crumb topping gets crispy and buttery under the broiler, turning comfort food into something that feels a little fancy.
  • You can swap vegetables based on what's in your fridge or freezer—nothing ever goes to waste.
02 -
  • Don't skip whisking the roux before you add the liquid—lumps are stubborn and hard to break up once they've set, so take thirty seconds to do it right.
  • The broiler toasts fast and can go from golden to burnt in seconds, so stay in the kitchen and keep your eyes on it rather than wandering off thinking you have time.
03 -
  • Add a pinch of nutmeg even if it seems optional—it's the secret that makes people say this tastes like real pot pie and not just creamy pasta.
  • Don't let the pasta fully finish cooking in the box before adding it to the sauce, because it'll keep cooking in the liquid and you want it to land at al dente, not soft.
Go Back