Creamy Veggie Pot Pie Pasta (Print Version)

Comforting fusion of vegetable pot pie and creamy pasta with veggies in luscious sauce and buttery biscuit crumb topping.

# Components:

→ 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 and 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 - 0.5 teaspoon salt
16 - 0.25 teaspoon freshly ground black pepper
17 - 0.25 teaspoon smoked paprika
18 - 0.5 cup grated Parmesan cheese or vegetarian hard cheese

→ Biscuit Crumb Topping

19 - 0.75 cup all-purpose flour
20 - 2 tablespoons cold unsalted butter, cubed
21 - 0.5 teaspoon baking powder
22 - 0.25 teaspoon salt
23 - 2 tablespoons whole milk
24 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit.
02 - In a large oven-safe pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, then sauté for 5 minutes until softened.
03 - Add mushrooms and cook for 3 additional 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, thyme, parsley, salt, pepper, and smoked paprika. Stir well to combine.
07 - Cover and simmer for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente consistency. 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 additional minutes.
09 - In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter with fingertips or a pastry cutter until pea-sized crumbs form. Add milk and fresh parsley, stirring until just combined with a crumbly texture.
10 - Sprinkle biscuit crumb mixture evenly over the pasta filling.
11 - Transfer pot to preheated oven and bake uncovered for 10 to 12 minutes, or until topping is golden and crisp.
12 - Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • It feels indulgent and cozy but comes together in under an hour, which is basically witchcraft.
  • The biscuit crumb topping adds textural surprise without requiring separate baking steps.
  • Every vegetable stays tender enough to actually taste like itself, not mushy filler.
02 -
  • Don't skip the flour coating step—it's what creates a sauce thick enough to cling to the pasta instead of pooling at the bottom like soup.
  • Keep that butter genuinely cold for the topping; I learned this the hard way when I used softened butter and ended up with a dense, almost doughy layer instead of crispy crumbs.
  • The pasta will continue cooking slightly in the residual heat even after you remove it from the stovetop, so aim for just under al dente before adding the frozen vegetables.
03 -
  • Use a wooden spoon when stirring to prevent scratching your pot and to give you better control over the sauce consistency as it thickens.
  • Don't rush the initial vegetable sauté—those few minutes of patient cooking develop flavors that will make everyone wonder what makes your version taste so good.
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