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Veggie Pot Pie

This homemade veggie pot pie makes for the most delicious vegetarian comfort food dinner.

veggie pot pie topped with a biscuit on a plate

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
ingredients to make veggie pot pie

How to make veggie pot pie

Step 1: Add garlic, onion, and 1 teaspoon of olive oil to a skillet or sauce pan.

garlic and onion in a sauce pan

Step 2: sauté the garlic and onion on medium heat for 10 – 15 minutes stirring often, until onion is translucent.

cooked garlic and onion

Step 3: Add the frozen veggies, cream of mushroom soup, vegetable broth, vegetarian chick’n strips, and milk to the garlic and onion.

adding the milk and vegetables to the sauce pan

Step 4: Heat for 5 minutes, then add the fresh grated cheese, sage, thyme, oregano, salt, and pepper and heat until hot.

veggie pot pie filling in a sauce pan

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.

biscuits on a sheet pan

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.

veggie pot pie filling in a casserole dish

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!

Deconstructed Veggie Pot Pie Recipe with flaky biscuits on top. A delicious twist on a classic recipe that is so simple to make. Easy delicious meatless dinner! #veggiepotpie #vegetarian #meatless #dinner #healthydinner
veggie pot pie in a casserole dish topped with biscuits

More Vegetarian Comfort Food Recipes

veggie pot pie topped with a biscuit on a plate
veggie pot pie topped with a biscuit on a plate
veggie pot pie topped with a biscuit on a plate

Veggie Pot Pie

Joy Shull
Easy homemade veggie pot pie recipe with biscuits.
4.57 from 44 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 422 kcal

Ingredients
  

  • 1 onion diced
  • 10 cloves garlic minced
  • 20 oz frozen mixed vegetables (corn, carrot, peas, green beans)
  • 10 oz cream of mushroom soup
  • ¾ cup vegetable broth
  • ¾ 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

Nutrition

Calories: 422kcalCarbohydrates: 43gProtein: 26gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 24mgSodium: 1626mgPotassium: 611mgFiber: 7gSugar: 5gVitamin A: 5105IUVitamin C: 19mgCalcium: 243mgIron: 10mg
Tried this recipe? Tag me on instagram @buildyourbite and hashtag #buildyourbite!Let us know how it was!

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Recipe Rating




Jesse

Wednesday 29th of March 2023

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.

Kayla

Sunday 25th of December 2022

Can you use oat milk instead?

Joy Shull

Tuesday 27th of December 2022

I have not tried it, if anyone has please comment!