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

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.

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.

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.

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

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

veggie pot pie in a casserole dish topped with biscuits

More Vegetarian Comfort Food Recipes

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Yield: 8 servings

Veggie Pot Pie

Name: Veggie Pot Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 onion, diced; 10 cloves of garlic, minced; 2 (10 oz each) bags of 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 freshly grated sharp cheddar cheese; 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)

Easy homemade veggie pot pie recipe with biscuits.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1 onion, diced
10 cloves of garlic, minced
2 (10 oz each) bags of frozen mixed vegetables (corn, carrot, peas, green beans)
10 oz cream of mushroom soup
¾ cup vegetable broth
¾ cup 2% milk
1 cup freshly grated sharp cheddar cheese
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 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 Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 203Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 716mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 10g