Creamy Veggie Pot Pie Pasta (Printable version)

Comforting pasta with creamy vegetable sauce and buttery biscuit crumb topping. Ready in 45 minutes.

# 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 - 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 (optional)

# Step-by-step guide:

01 - Preheat oven to 400°F (200°C).
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 softened.
03 - Add sliced mushrooms and cook for 3 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.
05 - Gradually whisk in vegetable broth and milk. Bring to a simmer, stirring constantly until slightly thickened, approximately 3 minutes.
06 - Add pasta, dried thyme, dried parsley, salt, pepper, and smoked paprika. Stir well.
07 - Cover and simmer for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture. If sauce becomes too thick, add additional broth or milk as needed.
08 - Stir in peas, corn, and Parmesan cheese. Simmer uncovered for 2 to 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 mixture evenly over pasta.
11 - Transfer pot to oven and bake uncovered for 10 to 12 minutes, or until topping is golden and crisp.
12 - Let cool for 5 minutes before serving.

# Expert tips:

01 -
  • It comes together in under an hour without any fancy technique or stress.
  • The buttery biscuit crumb topping gives you that crispy-tender contrast that makes every bite feel a little bit special.
  • It feeds four people generously and actually tastes even better the next day when the flavors have had time to get cozy with each other.
02 -
  • Don't skip the resting time at the end—it lets the sauce thicken properly so you don't end up with a soupy bottom layer.
  • If your sauce breaks or gets lumpy, strain it through a fine sieve and start fresh with a new pot; it's faster than trying to fix it.
  • The biscuit topping is best made right before you need it—cold butter is essential for those crispy crumbles, so don't let it sit around getting warm.
03 -
  • Toast your biscuit crumb mixture in a dry skillet for a minute before sprinkling it on top if you want extra crispiness and more developed flavor.
  • Add the peas and corn at the very end so they stay bright and don't get mushy from the heat.
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