Creamy Veggie Pot Pie Pasta (Print Version)

A comforting one-pot pasta with vegetables in a rich, creamy sauce finished with a golden, buttery biscuit crumb topping.

# Components:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 1 cup diced potatoes
09 - 1 cup broccoli florets, optional

→ Pasta

10 - 9 ounces short pasta such as penne, rotini, or shells

→ Creamy Sauce

11 - 3 tablespoons unsalted butter
12 - 3 tablespoons all-purpose flour
13 - 3 cups vegetable broth
14 - 1 cup whole milk or unsweetened plant milk for vegan
15 - 1/2 cup heavy cream or coconut cream for vegan
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1/2 teaspoon dried thyme
19 - 1/2 teaspoon dried sage
20 - 1/4 teaspoon ground nutmeg, optional

→ Biscuit Crumb Topping

21 - 1 cup panko breadcrumbs
22 - 2 tablespoons unsalted butter, melted
23 - 1/2 teaspoon dried parsley
24 - 1/4 teaspoon garlic powder
25 - Pinch of salt

# Directions:

01 - Set oven broiler to high heat
02 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add onion, garlic, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften
03 - Stir in broccoli if using, peas, and corn. Cook for an additional 2 minutes
04 - Push vegetables to the side of the pan. Add butter to the cleared space. Once melted, sprinkle flour over the butter and whisk for 1 minute to form a roux
05 - Slowly whisk in vegetable broth, then milk and cream. Stir to combine the roux with the vegetables and bring to a gentle simmer
06 - Add pasta, salt, pepper, thyme, sage, and nutmeg. Stir well. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta reaches al dente texture and sauce thickens
07 - While pasta cooks, combine panko, melted butter, parsley, garlic powder, and a pinch of salt in a small bowl
08 - Once pasta is ready and sauce is creamy, sprinkle the biscuit crumb mixture evenly over the top
09 - Place the pan under the broiler for 2 to 3 minutes, watching closely, until the topping is golden and crisp
10 - Serve hot, garnished with extra parsley if desired

# Expert Advice:

01 -
  • Everything happens in one pan, which means you get to enjoy the food instead of washing dishes for an hour afterward.
  • The creamy sauce clings to every piece of pasta and vegetable, making it genuinely satisfying without feeling heavy.
  • That golden, crispy topping sounds fancy but takes five minutes to assemble and changes the entire texture experience.
02 -
  • The roux must be whisked into the liquid slowly or you'll end up with lumps that no amount of stirring can fix; pour with one hand and whisk with the other, and go slowly enough that you don't splash hot broth everywhere.
  • Frozen vegetables release moisture as they thaw, which is why this dish works beautifully with frozen instead of fresh—the water they release helps build the sauce.
  • Don't walk away from the broiler; every oven broils differently, and what takes two minutes in one might take four in another, so stay in the kitchen and keep an eye on that topping.
03 -
  • Don't let the pasta cook too long before it goes in the pot—use pasta that's one or two minutes underdone from the package instructions, because it'll continue softening in the sauce.
  • Taste the sauce before you finish cooking and adjust the seasoning; salt enhances everything, so a tiny pinch more can make it taste restaurant-quality instead of home-kitchen.
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