This vegetable pot pie recipe delivers deeply savory filling, fluffy herbed biscuits, and rich mushroom flavor that makes it the ultimate comfort food. It’s a true family favorite that transforms simple vegetables into a hearty vegetarian dinner.

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Recipe last updated March 18, 2026.

A vegetable pot pie topped with biscuit topping in a round baking dish with a plate next to it with one serving of the pot pie.

I never thought I would say this but it snowed today. In Southern California. For five whole minutes it snowed today.

To celebrate such an occasion I’ve made the only thing I want to eat on a chilly day like this: a warm and bubbling vegetable pot pie.

This cozy dish is heavy on the mushrooms, they definitely play center stage here. There are an assortment of sautéed fresh mushrooms and a heavenly broth made with dried mushrooms as well. This lovely, earthy base is then accented with leeks, peas, carrots, celery, fresh herbs, and potatoes.

In place of a traditional pie crust, like I used for my chicken pot pie, this pot pie gets topped with fluffy drop biscuits studded with thyme and rosemary. If you’ve never made drop biscuits they are essentially like rolled biscuits except the dough is wetter and you literally drop it on top of the filling—easy, right?

Want to know my little secret? This veggie pot pie is actually a vegan pot pie, but only if you want it to be. I use plant based butter and milk but you could use regular butter and milk if you prefer. Either way, like all pot pies, it is a soul warming dinner that will make you feel good all over.

Why This Vegetable Pot Pie Recipe Works

Dried porcini or hen of the woods mushrooms give the filling an umami richness.
Leeks add a sweet, mellow onion flavor.
Filling has a beautiful variety of textures and colors.
Herbed biscuits come together easily and are light and fluffy.

Essential Ingredients for a Hearty Pot Pie

These ingredients create the rich pie filling and creamy sauce that make this vegetable pot pie the ultimate comfort food. Packed with a variety of veggies, it’s a satisfying main dish for family dinners and one of those favorite dishes even meat eaters enjoy.

All the ingredients to make vegetable pot pie including carrots, mushrooms, celery, wine, olive oil, peas, leeks, flour, and more.

Vegetable broth: The savory base that creates the rich creamy sauce for the vegetable pot pie filling.
Dried mushrooms: I like to use a combination of different mushrooms but you can use all porcini or hen of the woods or shiitake. They can be found in the produce or international aisle or online.
Olive oil. Use extra virgin olive oil. I love this brand from California.
Leeks and celery: Create the aromatic base for the veggie pot pie filling.
Potatoes and carrots: Add heartiness, sweetness, color and texture.
Kosher salt and freshly ground black pepper: Essential seasonings that enhance the flavor of the pie filling.
Fresh mushrooms: Provide a meaty texture that makes the vegetable pie filling satisfying.
Thyme and rosemary: Classic herbs often used in vegetarian pot pie recipes for warm, earthy flavor.
Self-rising flour: We use self-rising flour to cut down on the number of ingredients to make the biscuits but we also use a little to make a thick, rich sauce.
White wine: Deglazes the bottom of the pan, adding depth to the filling.
Frozen peas: Bring color and sweetness to the variety of veggies.
Butter and milk: (or plant-based milk like almond milk or soy milk) – Create a tender topping and make it easy to adapt into a vegan pot pie.

How To Make It

step one

Bring the broth to a boil then add the dried mushrooms. Remove from the heat and let soak until mushrooms are soft, about 15 minutes.

A small pan filled with vegetable broth and dried mushrooms that are sitting on a colorful kitchen towel on a white counter.

step two

Slice the leeks and soak them in cold water for a few minutes to remove any dirt. Pull them out of the water and let them dry on a paper towel-lined plate.

A glass bowl filled with sliced leeks that are soaking in water sitting on a white counter.

step three

Heat the oil in a large frying pan or Dutch oven. Add leeks, celery, carrots, potatoes, salt, and pepper. Cook, stirring occasionally until softened, about 8 minutes.

A red pot on the stove with leeks, carrots, celery, and potatoes in it sautéing on the stove with a wood spoon.

step four

Meanwhile, remove the dried mushrooms from the liquid and place in a fine mesh sieve. Rinse well under cold water to remove any dirt. Chop into bite-sized pieces. Pour the soaking liquid through a coffee filter to catch any dirt or sand.

A coffee filter filled with mushroom broth sitting inside a glass bowl on a white counter.

step five

Add the mushrooms and herbs to the vegetables in the pot and cook a few minutes until they soften.

A red pot with mushrooms, carrots, leeks, potatoes, rosemary cooking on the stove.

step six

Sprinkle the flour over the vegetable mixture and let cook a minute or two before adding the wine and the mushroom broth and bring to a simmer. Stir in the peas and remove from heat.

Green peas, potatoes, mushrooms, and carrots being cooked in a large pot on the stove and being stirred with a wood spoon.

step seven

Transfer vegetable mixture to a greased baking dish and turn oven on to 400°F.

A round baking dish with a blue rim filled with the filling for the vegetable pot pie sitting on a white counter.

step eight

Combine flour, salt, and herbs together in a large bowl for the biscuits. Using the large holes of a box grater, grate the frozen butter into little shreds. Toss the shreds to coat in flour.

A glass bowl filled with flour with a black and steel box grater sitting in the bowl and shreds of butter coming off of it.

step nine

Stir in the milk. You want the dough to be wet but not runny, you should still be able to form into biscuit shapes.

Biscuit dough being stirred in a glass bowl by a rubber spatula.

step ten

Divide dough evenly into 8 pieces and form each piece into a round biscuit-like shape. You can do this with your hands or two spoons. Place each biscuit on top of the filling leaving a little space in between each one.

The vegetable pot pie with raw biscuits sitting on top waiting to go in the oven.

step eleven

Bake until biscuits are cooked all the way through and filling is bubbling, about 40-45 minutes. Check with a toothpick to make sure the biscuits are baked by poking it where two biscuits meet underneath the biscuit. It should be dry and not doughy.

The finished vegetable pot pie sitting on a gray counter with a biscuit topping.

What Makes This The Best Vegetable Pot Pie?

Rich, intense mushroom base. If you are a mushroom lover you will definitely enjoy this vegetarian pot pie.
Fluffy, pillowy biscuits. The topping to filling ratio is about 1:1 because you want a bit of biscuit with every bite.
An adaptable filling accommodates your favorite veggies.
Perfect for family dinners and when you need a healthyish comfort food meal.

Variations

Turn it into Shepard’s Pie: Leave off the biscuits and top with mashed potatoes instead for a vegetarian Shepard’s pie.
Change the vegetables: Swap potatoes for roasted butternut squash, add parsnips for sweetness, or include sautéed kale for color. Any combination creates a delicious vegetable pot pie.
Try different mushrooms: Oyster mushrooms, chanterelles, or cremini all work beautifully. Each brings slightly different texture and flavor.
Make individual portions: Divide filling among oven-safe ramekins and top each with a smaller biscuit for single-serve presentations. This is fun for dinner parties.

A vegetable pot pie with biscuit topping in a round ceramic baking dish.

Cooking Tips

Don’t rush the mushroom soaking time. The longer they steep, the more flavor extracts into the stock. If you have time, let them soak for 30 minutes.

Keep your butter frozen until the moment you grate it. If it starts to soften, pop it back in the freezer for 10 minutes. Cold butter is essential for flaky biscuits.

Serving Suggestions

This vegetable pot pie is rich and filling, so pair it with something bright and fresh like my Easy Spinach Salad, green bean salad or Sauteed Broccolini.

For dessert you could make my mom’s famous pumpkin pie or these super easy 5-ingredient snickerdoodle cream cheese cookies.

Make-Ahead and Storage

You can prepare the filling up to 2 days ahead and refrigerate it in airtight containers. When ready to serve, reheat the filling gently on the stovetop, transfer to your baking dish, top with freshly made biscuits, and bake.

Leftover pot pie keeps in the refrigerator for up to 4 days in tight containers. Reheat individual portions in the oven at 350°F for about 15 minutes. The microwave works in a pinch but will soften the biscuits.

A baking dish of vegetable pot pie with a serving taken out of it and a fork in the dish.

Vegetable Pot Pie Recipe FAQ’s

Can I use regular flour instead of self-rising flour? Yes, but you’ll need to add leavening. For every cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
What if I don’t have dried mushrooms? You can skip them, but you’ll lose some depth. Try adding 2 tablespoons of tomato paste or 1 tablespoon of soy sauce to the filling for extra umami.
Can I freeze this pot pie? The filling freezes beautifully for up to 3 months. Thaw overnight in the refrigerator, then reheat and top with fresh biscuits before baking.

This recipe is a win-win-win

Rich, earthy mushroom sauce, tender vegetables, fluffy biscuits, this pot pie has it all. When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.

Vegetable pot pie topped with fluffy biscuits on a gray counter.

Vegetable Pot Pie with Herb Drop Biscuits

Author: Kate

Just the thing for cold winter days, this vegetable pot pie featuring a rich mushroom sauce, tender vegetables, and fluffy herb drop biscuits. Guaranteed to be the best pot pie you've ever eaten!

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Prep Time: 35

Cook Time: 40

Total Time: 1 15

Servings: servings

Calories: 360kcal

Equipment

Ingredients

2 1/2 cups vegetable stock or low-sodium vegetable broth
1/2 ounce dried porcini or maitake mushrooms
1/4 cup olive oil
2 medium leeks, white and light green parts
2 stalks celery, diced
2 small russet potatoes, peeled and diced
2 large carrots, sliced
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
1 pound assorted mushrooms (button, crimini, and/or shiitake) cleaned, quartered and shiitake stems removed
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons self-rising flour
1/2 cup white wine
1 cup frozen peas

For the herbed biscuits

2 1/2 cups self-rising flour
2 teaspoons granulated sugar
2 teaspoons minced rosemary
1 1/2 teaspoons minced thyme
1/2 cup frozen unsalted butter or plant-based butter (1 stick)
1 1/4 cups cold buttermilk, whole milk, or plant-based milk, plus more for brushing the tops

Instructions

Bring 2 1/2 cups stock to a boil over high heat. Remove from heat add 1/2 ounce dried mushrooms and set aside to soak for at least 15 minutes or until they are very soft.
Meanwhile, halve the 2 leeks lengthwise, then thinly slice horizontally. Cover with water and let soak for a few minutes to remove any sand or dirt. Carefully lift leeks out of the water and place them on a paper towel-lined plate.
Heat 1/4 cup olive oil in a large frying pan or pot over medium heat. Once oil is shimmering, add the leeks, 2 stalks diced celery, 2 diced potatoes, 2 sliced carrots, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until leeks are tender, about 8 minutes. Add 1 pound quartered fresh mushrooms, 2 sprigs rosemary, and 4 sprigs thyme. Cook until the mushrooms have softened, about 5 minutes.
Meanwhile, lift the dried mushrooms out of the soaking liquid. Pour liquid through a coffee filter and reserve. Rinse the dried mushrooms thoroughly to remove any remaining sand. Coarsely chop them, then mix them into vegetable mixture.
Sprinkle the 2 tablespoons of flour over the vegetables and cook, stirring, a minute or two until it is slightly toasted and coating all the vegetables. Add the 1/2 cup wine and reserved mushroom soaking liquid and 1 cup frozen peas. Bring to a boil, scraping up any browned bits that have stuck to the bottom of the pot. Taste and add more salt and pepper if necessary. Remove from heat and let cool slightly.
Heat oven to 400°F. Remove thyme and rosemary sprigs and pour into a greased 2.5-3 quart baking dish. Set aside while you make the biscuits
In a medium bowl whisk together 2 1/2 cups flour, 2 teaspoons sugar, 1 1/2 teaspoons chopped thyme, and 2 teaspoons chopped rosemary. Set a box grater inside the bowl with the flour mixture and grate the 1 stick frozen butter through the large holes. Toss the butter shavings with the flour to coat.
Drizzle the 1 1/4 cups milk over the flour and stir to incorporate the milk. The dough should be a wet but not runny. You should be able to loosely shape them into biscuits.
Divide dough into 8 equal-ish sized pieces and pat each piece into a round biscuit shape. You can do this with two spoons or your fingers. Place on top of the filling in the baking dish leaving a little room between each.
Bake for 40-45 minutes or until the biscuits are baked all the way through and the filling is bubbling. Check if the biscuits are baked on the bottom by sticking a toothpick in a spot where two biscuits are touching focusing on the bottom of the biscuits. If it comes out doughy, stick it back in the oven for 5 more minutes.
Let cool 5-10 minutes then dig in!

Notes

Mushroom Filtering: Always filter the soaking liquid through a coffee filter or paper towel to remove any grit and ensure a sand-free sauce.
Self-Rising Flour Swap: If you don’t have self-rising flour, whisk 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt into every cup of all-purpose flour.
The Cold Butter Rule: Keep your butter frozen and your dough cold until it hits the oven; this is the secret to getting those light, airy biscuit layers.
DIY Buttermilk: Make your own buttermilk by stirring 1 tablespoon of lemon juice or vinegar into your milk and letting it sit for five minutes until slightly curdled.
The “No-Soggy” Prep: You can make the filling two days early, just be sure to reheat it until bubbling on the stove before adding the biscuit dough and baking.