Sunday Vegetable Pot Pie with Biscuit Topping

Name: Sunday Vegetable Pot Pie with Biscuit Topping
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups mixed vegetables (carrots, peas, corn); 1 cup diced potatoes; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup vegetable broth; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup milk; 1 tablespoon honey

Highlighted under: Comfort Food

I love making this Sunday Vegetable Pot Pie with Biscuit Topping, as it brings together my favorite seasonal vegetables wrapped in a flaky, buttery biscuit crust. Each bite is a warm embrace, perfect for cozy gatherings or a comforting family dinner. The blend of fresh vegetables and aromatic herbs fills my kitchen with irresistible scents, making it a true delight to savor on a leisurely Sunday. Plus, it’s a fantastic way to use up any vegetables you have on hand, ensuring nothing goes to waste!

Created by

Daisy Webb

Last updated on 2026-01-14T00:34:11.631Z

When I decided to create this Sunday Vegetable Pot Pie, I envisioned a dish that not only celebrated the bounty of the season but also provided comfort and nourishment for my family. As I sautéed the vegetables, I discovered that adding garlic and thyme enhanced the flavors beautifully, making it a truly rustic experience.

The biscuit topping was a happy accident; I tested different recipes but found that a slightly sweeter biscuit balances the savory filling perfectly. Trust me, when my family takes a bite, the chorus of mmm’s says it all!

        Why You Will Love This Recipe
        Hearty and satisfying, perfect for chilly evenings
Fresh seasonal vegetables bring incredible flavor
Flaky biscuit topping adds a delightful crunch

      

Unlocking Flavor with Fresh Ingredients

Using seasonal vegetables is essential for the best flavor in your pot pie. Vegetables such as squash, mushrooms, or bell peppers can be great additions, lending a rich taste and vibrant color. Aim for a mix that includes both sweet and earthy varieties, which will enrich the overall profile of the dish. Each vegetable should be cut into uniform sizes to ensure they cook evenly, becoming tender but not mushy by the time the pie is ready to serve.

The herbs you choose also matter greatly. While thyme is a classic, adding a bay leaf during simmering can heighten the dish's aromatic qualities. Don’t hesitate to experiment with fresh herbs like rosemary or parsley for a brighter finish once baked. Fresh herbs deliver more intense flavors than dried, so if you have them on hand, those are definitely worth using.

Biscuit Topping Techniques

Achieving the perfect biscuit topping requires the right technique. When cutting in the cold butter, aim for pea-sized pieces to ensure flakiness. This technique helps create pockets for steam that lift the biscuit during baking, resulting in a delightful crunch. Avoid overmixing; once the milk and honey are added, gently stir until just combined for the fluffiest texture.

For variation, consider adding shredded cheese or herbs directly into the biscuit mixture. A sprinkle of cheddar or a tablespoon of chopped chives can elevate the flavor profile beautifully. Just be mindful of the moisture content; too much cheese can make the biscuits dense, so I recommend starting with half a cup and adjusting based on your taste preferences.

Ingredients

Gather these fresh ingredients to make your pot pie delicious:

Vegetable Filling

2 cups mixed vegetables (carrots, peas, corn)
1 cup diced potatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
1 cup vegetable broth

Biscuit Topping

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup milk
1 tablespoon honey

Make sure all your ingredients are prepped and ready to go for a smooth cooking experience!

Instructions

Follow these steps to create your perfect pot pie:

Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent. Stir in the mixed vegetables and potatoes, seasoning with thyme, salt, and pepper.

Pour in the vegetable broth, cover, and simmer for 15 minutes until vegetables are tender.

Make the Biscuit Topping

In a mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk and honey until just combined. Do not overmix.

Assemble the Pot Pie

Pour the vegetable filling into a baking dish. Drop spoonfuls of the biscuit dough over the top of the filling, covering it as much as possible. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes or until the biscuits are golden brown.

Let the pot pie cool for a few minutes before serving to allow the filling to set.

Pro Tips

For extra flavor, try adding fresh herbs like parsley or rosemary to the filling. You can also customize the vegetables based on what you have on hand.

Make-Ahead and Storage

This Sunday Vegetable Pot Pie can be prepared in advance, making it a wonderful choice for a busy weeknight dinner. The vegetable filling can be made a day ahead and stored in the refrigerator. Just remember to cool it completely before transferring it to an airtight container. When ready to bake, reheat the filling on low heat until warmed through before adding the biscuit topping.

If you have leftovers, store them in the fridge for up to three days. Reheat in the oven at a low temperature (around 350°F or 175°C) to maintain the biscuit's texture, ensuring it doesn't become soggy in the microwave. For longer storage, you can freeze the prepared filling and topping separately for up to three months. Thaw overnight in the fridge before baking.

Serving Suggestions

This pot pie pairs beautifully with a simple green salad or roasted vegetables. The freshness of a light vinaigrette salad will contrast wonderfully with the hearty, creamy filling. You could also serve it alongside a glass of white wine, like a crisp Sauvignon Blanc, which complements the flavors of the spring vegetables.

For a special touch, consider topping individual servings with a sprinkle of fresh herbs or a drizzle of olive oil just before serving. This not only enhances the dish's appeal but adds a fresh, vibrant finish. It’s a great way to use any leftover herbs you might have from your vegetable filling or biscuit topping prep.

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Frozen mixed vegetables work great in this recipe. Just adjust the cooking time slightly as they are usually pre-cooked.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I make the biscuit topping in advance?

You can prepare the biscuit dough ahead of time and refrigerate it. Just make sure to bake it fresh on top of the filling for the best texture.

→ What can I substitute instead of milk in the biscuit topping?

You can use almond milk, oat milk, or even buttermilk for a different flavor.