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!
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.
- Vegetable broth
- Dried mushrooms
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Fresh mushrooms
- Self-rising flour
- White wine
- Frozen peas
- Granulated sugar
How To Make It
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.
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.
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.
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.
Add the mushrooms and herbs to the vegetables in the pot and cook a few minutes until they soften.
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.
Transfer vegetable mixture to a greased baking dish and turn oven on to 400°F.
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.
Stir in the milk. You want the dough to be wet but not runny, you should still be able to form into biscuit shapes.
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.
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.
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.
Vegetable Pot Pie Recipe FAQ’s
Can I use a different kind of crust? Sure! If you want to swap store-bought pie crust or puff pastry to save on time, do it. I would give both a brush with some egg wash before baking so they come out nice and golden brown.
Can I make this in advance? Yes! You can make it up to a day in advance, let cool then cover and refrigerate until you are ready to eat. The next day, cover the dish with foil and rewarm in a 400°F oven until the filling is bubbling, about 30 minutes.
- Self-rising flour is my secret to simple perfect biscuits every time. If you only have all purpose flour just add 2 teaspoons baking powder and 1/2 teaspoon of salt to the dry ingredients.
- Swap the leeks for onions and garlic.
- Use different veggies like green beans instead of the peas or sweet potatoes instead of the white potatoes. You could even add cooked white beans for added protein.
More Comfort Food Recipes To Try!
- Penne with Spicy Vodka Sauce
- 11 Delicious and Cheap Crock Pot Recipes
- Easy Beef Barley Vegetable Soup
- Spaghetti with The Best Marinara Sauce
- Chipotle Beef and Bean Enchilada Casserole (from our sister site, ¡Hola! Jalapeño)
- Ginger Hoisin Tofu Stir-Fry
- Carne Picada (again from ¡Hola! Jalapeño)
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 with Herb Drop Biscuits
- 1 coffee filter
- 1 2.5-3 quart baking dish
- 1 box grater
- 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 1/4 cups cold buttermilk, whole milk, or plant-based milk plus more for brushing the tops
- Bring stock to a boil over high heat. Remove from heat add dried mushrooms and set aside to soak for at least 15 minutes or until they are very soft.
- Meanwhile, halve the 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 oil in a large frying pan or pot over medium heat. Once oil is shimmering, add leeks, celery, potatoes, carrots, salt and pepper. Cook, stirring occasionally until leeks are tender, about 8 minutes. Add fresh mushrooms, rosemary, and 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 flour over the vegetables and cook, stirring, a minute or two until it is slightly toasted and coating all the vegetables. Add the wine and reserved mushroom soaking liquid and 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 flour, sugar, thyme, and rosemary. Set a box grater inside the bowl with the flour mixture and grate the frozen butter through the large holes. Toss the butter shavings with the flour to coat.
- Drizzle the 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.
- Let cool 5-10 minutes then dig in!
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