Veggie Pot Pie
on Nov 15, 2021, Updated Apr 04, 2024
This homemade veggie pot pie makes for the most delicious vegetarian comfort food dinner.
This homemade veggie pot pie is top of my list of favorite cozy comfort food style dinners.
It’s made with a creamy vegetable filling with vegetarian chick’n, and topped with flaky biscuits.
It is hearty and warm and cozy and so delicious!
Ingredients to make veggie pot pie
- onion & garlic
- frozen mixed vegetables
- cream of mushroom soup
- vegetable broth
- milk
- freshly grated sharp cheddar cheese
- sage, thyme, oregano, salt, & pepper
- meatless chick’n strips
- ready to bake biscuits
How to make veggie pot pie
Step 1: Add garlic, onion, and 1 teaspoon of olive oil to a skillet or sauce pan.
Step 2: sauté the garlic and onion on medium heat for 10 – 15 minutes stirring often, until onion is translucent.
Step 3: Add the frozen veggies, cream of mushroom soup, vegetable broth, vegetarian chick’n strips, and milk to the garlic and onion.
Step 4: Heat for 5 minutes, then add the fresh grated cheese, sage, thyme, oregano, salt, and pepper and heat until hot.
Step 5: Preheat your oven to 350 degrees. Place the biscuits spread out on a cookie sheet.
We like to bake our rolls separately on a cookie sheet (at the same time that the filling is baking.) The reason for this is that we love to get yummy crispy edges on the rolls.
Step 6: Transfer the veggie pot pie filling into a casserole dish. Place biscuits on the top rack of the oven and the pot pie filling on the bottom rack. Bake at 350 for 15 – 20 minutes, and flip the biscuits half way through.
Step 7: Place the biscuits on top of the vegetable pot pie filling and serve immediately.
Cozy, simple comfort food is the best way to describe this recipe.
We used frozen veggies for convenience, but this you could customize with any veggies that you have on hand. Potatoes would also be a delicious addition.
This veggie pot pie is so easy to make and really tastes amazing!
More Vegetarian Comfort Food Recipes
- Meatless Million Dollar Baked Ziti
- Healthy Baked Spaghetti
- One Pot Lasagna Soup
- Easy Crockpot Baked Ziti
- Creamy Vegetable and Rice Casserole
Veggie Pot Pie
Ingredients
- 1 onion, diced
- 10 cloves garlic, minced
- 20 oz frozen mixed vegetables (corn, carrot, peas, green beans)
- 10 oz cream of mushroom soup
- 3/4 cup vegetable broth
- 3/4 cup 2% milk
- 1 cup sharp cheddar cheese, freshly grated
- 2 teaspoons sage
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 container, 10 oz refrigerated meatless chick’n strips
- 1 container ready to bake biscuits, 8 count
Instructions
- Add the garlic, onion, and 1 teaspoon of olive oil to a large skillet
- Saute on medium heat for 10 – 15 minutes stirring often, until onion is transluscent
- Add frozen veggies, cream of mushroom, vegetable broth, chick’n strips, and milk to the skillet
- Heat an additional 5 minutes
- Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes
- Taste and adjust seasonings if necessary
- Preheat oven to 350 degrees
- Place biscuits spread out on a cookie sheet
- Transfer skillet mixture to a small casserole dish
- Place biscuits on the top rack and the pot pie filling on the bottom rack
- Bake for 15 – 20 minutes, and flip the biscuits half way through
- Remove from oven and place biscuits on top of pot pie filling
Made it- very delicious-
Biscuits do not require the flip. I took out the salt and added more veggies due to the 12oz bags I used.
I used 5tsps of minced garlic.
Approved by a 2 year old and 6 year old.
Can you use oat milk instead?
I have not tried it, if anyone has please comment!