Winter Vegetable Pot Pie with Biscuit Crust
This delicious pot pie has a no-fuss crust that pairs perfectly with the creamy filling.
About This Dish
Leftovers make the best weekday dinners. They're something you can quickly heat up without making a mess. This pot pie recipe is the perfect option. Make the filling on a Sunday evening and during the week, and you can make pot pies whenever you'd like during the week in just a couple quick steps!
Many different crusts work wonderfully for the topping, so if you prefer frozen puff pastry crust or ready-made croissant dough, that works just fine. (I tested this recipe out with croissant dough and biscuits from Immaculate Baking Company and honestly can't decide which version I like better!) The ready-made crust approach takes some of the time and work out of making a perfect pot pie, so it's a great option for busy work-night dinners. The total servings this recipe makes depends a bit on how large your pot pie bowls are and how many packages of biscuits you buy.
Pot pie recipes are wonderfully flexible. Feel free to experiment with which kinds of vegetables you add and how much flour or broth you add so you get your ideal thickness. This recipe can be easily customized to make it exactly how you like it best.
- Large soup pot
- Pot with steam basket and lid
- Cutting board and knife
- Oven-safe bowls or deep tart dishes
- Measuring cups and spoons
- 1 small butternut squash, cubed
- 1 large red potato, cubed
- 1 large yellow potato, cubed
- 1 medium sweet potato, cubed
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 1 leek, diced
- 1 small fennel bulb, diced
- 10 large crimini mushrooms, diced
- 2 tablespoons Italian seasoning
- 1⁄2 cup flour
- 4-5 cup vegetable broth
- 4 ounces light cream cheese
- 1 package ready-made flaky biscuits
- Preheat the oven to 350 degrees Fahrenheit.
- Set a large pot of water to boil. Add the squash, potatoes and sweet potato to the steam basket, place it over the water and cover it with a lid. Steam for about 10 minutes or until the squash and potatoes are tender when poked with a fork. Remove from heat.
- In a large soup pot, add the olive oil and chopped onions. Simmer until the onions are translucent, about 5 minutes. Add in the carrots and celery and simmer for a few minutes more. Add in the leek, fennel, mushrooms, squash, potatoes, sweet potato and Italian seasoning. Stir to combine.
- Sprinkle the flour over the mixture and stir to coat the vegetables. Add in the vegetable broth and simmer until the mixture is very thick. Add more flour or more broth as necessary until you have a thick, gravy-like consistency.
- Add in the cream cheese and stir until completely combined. Add salt and pepper to taste. Remove from heat.
- Pour the pot pie filling into thick oven-safe bowls, or deep tart dishes. Halve the flaky biscuits (a full-sized biscuit won't cook all the way through) and place the halves on the top of each pot pie. Place in the center rack of the oven and bake about 15 minutes (or according to the directions on whatever crust you're using) or until the biscuits are puffed up and golden brown.
- Serve, and enjoy!
You can keep the pot pie filling in an air-tight container in the fridge for up to a week. When making pot pies during the week, warm up the filling, then place it in a pot pie bowl, cover it with a crust or biscuit, and place it in the oven. This will ensure the filling is heated all the way through at the same time the crust is done browning.