Creamy Veggie Pot Pie Pasta (Printable)

Hearty pasta with vegetables in creamy sauce, topped with golden biscuit crumbs

# Ingredient List:

→ 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

# Directions:

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 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, approximately 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 reaches al dente. Add additional broth or milk if sauce becomes too thick.
08 - Stir in peas, corn, and Parmesan. Simmer uncovered for 2-3 minutes.
09 - In a mixing 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 mixture evenly over pasta.
11 - Transfer pot to oven and bake uncovered for 10-12 minutes until topping is golden and crisp.
12 - Allow to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • It comes together in under an hour and uses mostly pantry staples, which means you can make it on those nights when takeout feels like too much effort.
  • The biscuit topping gives you that pot pie nostalgia while the pasta keeps things modern and satisfying in a single bowl.
  • It's endlessly customizable—swap vegetables, add protein, or play with herbs based on what you have lying around.
02 -
  • Resist the urge to cook the pasta all the way before adding it to the sauce—it will continue cooking as the liquid simmers, and finishing it in the pot means each piece absorbs that creamy, herb-infused flavor.
  • The biscuit topping only works if your butter is actually cold; warm butter makes dense, greasy crumbs instead of those coveted crispy bits that make you close your eyes when you eat them.
03 -
  • Keep an eye on your oven—ovens vary wildly, and that biscuit topping can go from golden to brown quickly, so start checking at the ten-minute mark.
  • The secret to this dish is using cold butter for the topping and not overworking the dough; treat it gently like you would biscuits, and you'll get that tender, crispy texture that makes people ask for the recipe.
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