Vegetable Pot Pie Casserole

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This easy Vegetable Pot Pie Casserole recipe is perfect for a winter meal. It's hearty, comforting, and loaded with vegetables. With a flaky golden crust and savory filling, this vegetable pot pie is sure to become a family favorite.

white plate with vegetable pot pie topped with biscuits

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Vegetable Pot Pie Casserole
Ingredients
Kitchen Tools Used
How to Make a Vegetable Pot Pie Casserole
Frequently Asked Questions
More Casserole Recipes
Vegetable Pot Pie Casserole

Vegetable Pot Pie Casserole

Vegetable Pot Pie Casserole is the perfect meal for any time of year. It's easy to make and you can use whatever vegetables you have on hand.

The best part is that it's a one-pot dish, so clean-up is a breeze.

This classic cabbage casserole is another delicious way to add more vegetables to your meal plan.

white baking dish of vegetable pot pie with spoon holding serving above dish

Ingredients

3 tablespoons olive oil (45ml)
1 medium white onion, chopped
2 cups cremini mushrooms, sliced (300g)
4 cloves garlic, minced
2 cups cauliflower florets (280g)
1 cup green peas (140g)
1 medium carrot, diced
1 teaspoon dried thyme (2.5g)
1 teaspoon chili flakes (2.5g)
1 ½ cups vegetable stock (355ml)
1 ¼ cups milk (295ml)
¼ cup all-purpose flour (30g)

For the biscuit topping

1 ½ cups all-purpose flour (180g)
2 teaspoons baking powder (10g)
1 teaspoon salt (6g)
½ cup butter, cold and cut into cubes (113g)
¾ cup milk (177ml)

various sized white ramekins of vegetables and ingredients for making pot pie

Kitchen Tools Used

Before you begin, I recommend prepping all of your ingredients in the mis en place manner. This just means to put in its place. For a recipe, that includes measuring all ingredients out ahead of time, and/or preparing any fresh ingredients. So, for this recipe I would prepare all of the vegetables first, then measure out all other ingredients so as you cook, you just have to grab the item and add to the dish.

metal spoon of vegetable pot pie being held above white baking dish on cutting board

How to Make a Vegetable Pot Pie Casserole

Video Recipe

Preheat the oven to 400°F/200°C and lightly spray the bottom of a 9"x13" baking dish with non-stick spray then set it aside.

In a large skillet, over medium heat, add the olive oil. Saute the carrots and onions in this for 5 minutes, stirring regularly.

carrot and onion in saucepan on hot plate next to bowls of herbs

Then, add the cauliflower and peas, and continue cooking for another 5 minutes. Next, stir in the sliced mushrooms, and continue cooking all of the vegetables until all of the excess liquid has evaporated and all are tender. Between 8 and 10 minutes.

Season with salt, black pepper, chili flakes, and thyme. Then stir in the flour and garlic. Cook this for 2 minutes, until aromatic.

flour sprinkled on top of vegetables in saucepan on hot plate

Pour in the vegetable stock and milk, and stir to combine. Let this mixture simmer over medium-low heat for 4 to 5 minutes, or until it thickens.

sauce being added to saucepan of vegetables

Pour into the prepared baking dish and set it aside.

Now, make your biscuit topping by whisking together the flour, salt, and baking powder in a medium bowl.

Add the cold butter cubes and knead the mixture until crumbs form. Then, add in the milk and mix until a slightly sticky dough forms.

Cut or form into 9 biscuits and place on top of the vegetable mixture.

spoon scooping biscuit dough on top of pot pie filling

Bake for 35 to 40 minutes, until the biscuits, are cooked through and golden brown and the sauce is thick.

baking dish of pot pie on wooden cutting board on marble table

Frequently Asked Questions

What vegetables are best for making vegetable pot pie casserole?

In this recipe, I am using cauliflower, mushrooms, onion, green peas, and carrots. You can also use root vegetables like potatoes, or add in your other favorite vegetables such as broccoli, cauliflower, celery, or even zucchini.

Can I use frozen vegetables for a vegetable pot pie casserole?

Yes, you can use frozen vegetables in the pot pie. You need to make sure the veggies are thawed completely before adding them to the filling. The extra water will make the casserole soggy.

I recommend using basic frozen mixed vegetables or cutting a California blend that has larger pieces, into smaller chunks before adding them to the dish.

Can I use store-bought pie crust for vegetable pot pie casserole?

You can use store-bought pie crust for this casserole. I love the homemade biscuit crust instead of pie dough but pie dough is considered traditional.

You can use a homemade pie crust recipe or use store-bought. Even frozen or canned biscuits could be used in place of the crust in this recipe.

How to cook vegetable pot pie casserole in a slow cooker?

To cook vegetable pot pie casserole in a slow cooker, you need to pre-cook the vegetables before adding them to the filling. Then assemble all the ingredients for the filling and pour them into a greased slow cooker.

Cover with a lid and set on low for 5-6 hours. 1 hour before it is done cooking (around 4 or 5 hours after you begin), make the biscuit topping and add it to the cooker on top of the filling.

What are the best seasonings for vegetable pot pie casserole?

I am using thyme, garlic, and chili powder. The mushrooms and onions add more flavor to the vegetable pot pie casserole.

You can also add, rosemary, oregano, parsley, and other herbs of your choice. Another great choice would be to add 1 ½ teaspoons of a generic poultry seasoning blend. It is still vegetarian, but is commonly used in poultry dishes and has a lot of sage for flavor.

Can vegetable pot pie casserole be made ahead of time?

The vegetable pot pie casserole can be made a few hours before baking. If it sits in the refrigerator overnight the biscuits can be a little soggy. When you are ready to bake, remove the casserole from the refrigerator. Add 10-15 minutes to the baking time.

Can I freeze vegetable pot pie casserole?

Yes, you can freeze the vegetable pot pie casserole. Make sure to cool it completely before freezing. Wrap it tightly in aluminum foil or place them in freezer-safe airtight containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight before baking.

The casserole can also be frozen before it is baked. Wrap the casserole tightly with aluminum foil before baking. You can bake it directly from a frozen state. Add 10-15 minutes to the baking time if baking it from frozen.

white baking dish of vegetable pot pie casserole on top of wooden cutting board

More Casserole Recipes

Comfort food is a must on our menu. If you need more ideas for delicious and comforting casseroles, look no further than our list below. Bookmark your favorite recipes. You can print them out or pin them if you prefer!

Yield: 8

Vegetable Pot Pie Casserole

Warm and comforting vegetable pot pie casserole, made with tender vegetables, creamy sauce, and flaky crust. Perfect for a cozy dinner.

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Ingredients

3 tablespoons olive oil (45ml)
1 medium white onion, chopped
2 cups cremini mushrooms, sliced (300g)
4 cloves garlic, minced
2 cups cauliflower florets (280g)
1 cup green peas (140g)
1 medium carrot, diced
1 teaspoon dried thyme (2.5g)
1 teaspoon chili flakes (2.5g)
1 ½ cups vegetable stock (355ml)
1 ¼ cups milk (295ml)
¼ cup all-purpose flour (30g)

For the biscuit topping

1 ½ cups all-purpose flour (180g)
2 teaspoons baking powder (10g)
1 teaspoon salt (6g)
½ cup butter, cold and cut into cubes (113g)
¾ cup milk (177ml)

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, warm olive oil and sauté carrots and onions for 5 minutes. Add in cauliflower and peas, cooking for another 5 minutes. Then, add sliced mushrooms and continue cooking until the liquid has evaporated, approximately 10 minutes.
Season the vegetables with salt, pepper, chili, and thyme. Mix in flour and minced garlic and cook for 2 minutes.
Pour in the vegetable stock and milk, allowing the sauce to simmer until it thickens. Transfer the mixture to a 9x13 inch baking dish.
For the biscuits, whisk together flour, salt, and baking powder. Cut in cold butter until crumbs form. Gradually mix in milk until a dough just comes together.
Roll the dough into 9 biscuits using 2 tablespoons of dough each. Place them on top of the vegetable mixture in the baking dish.
Bake for 35-40 minutes, until the biscuits are golden brown. Serve and enjoy!