Creamy Veggie Pot Pie Pasta (Print Version)

Comforting pasta bake with vegetables 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 - 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 Make It:

01 - Preheat oven to 400°F (200°C).
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 more 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 more 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 Tips:

01 -
  • It's the kind of dish that tastes like you spent all afternoon cooking, even though you didn't.
  • The biscuit crumb topping stays crispy even after it sits for a few minutes, which is honestly a miracle.
  • You can throw together whatever vegetables you have hiding in your fridge without guilt.
02 -
  • Don't let the sauce get too thick while cooking the pasta—it'll keep thickening as the pasta absorbs liquid, and you can always add a splash more broth or milk if needed.
  • The difference between a soggy topping and a crispy one is usually five minutes, so don't walk away from the oven during that final bake time.
03 -
  • Keep the frozen vegetables frozen until you add them—thawing them beforehand means they'll turn into mush in the hot sauce.
  • If your sauce breaks or looks curdled, whisk in an extra splash of cold milk and it should come back together.
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