Winter Vegetable Pot Pie with Cheddar Biscuit Topping
Warm up your winter evenings with this hearty and comforting Winter Vegetable Pot Pie with Cheddar Biscuit Topping. Bursting with vibrant seasonal vegetables—like carrots, parsnips, and potatoes—and infused with aromatic thyme and rosemary, this vegetarian pot pie is both nourishing and flavorful. The crowning glory? Fluffy, golden cheddar biscuits that bake right on top of the savory filling for a perfectly crispy, cheesy finish. Ideal for cozy family dinners or holiday gatherings, this one-pan recipe is easy to prepare and packs in rich, creamy texture with just the right balance of herbs and spices. Ready in just over an hour, this irresistible pot pie is a winter must-try that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 2 medium Parsnips, peeled and diced
- 3 Celery stalks, diced
- 2 medium Potatoes, peeled and diced
- 1 cup Frozen peas
- 4 cups Vegetable broth
- 3 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups All-purpose flour (for biscuits)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt (for biscuits)
- 0.5 cup Cold unsalted butter, cubed
- 1 cup Cheddar cheese, shredded
- 0.75 cup Milk
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large oven-safe skillet or pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic, carrots, parsnips, celery, and potatoes. Cook for another 5-7 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir to evenly coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Stir in the vegetable broth, thyme, rosemary, salt, and black pepper. Bring to a simmer and cook for 10-12 minutes, or until the vegetables are tender.
Add the frozen peas and stir to combine, then remove the skillet from heat.
In a large mixing bowl, whisk together the flour, baking powder, and salt for the biscuit topping.
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Stir in the shredded cheddar cheese.
Add the milk to the dry ingredients and stir until just combined. Do not overmix.
Drop spoonfuls of the biscuit dough over the vegetable filling in the skillet, leaving some space between each biscuit.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Let the pot pie cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 10.6 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 260 mg | 20% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
