Cheesy Veggie Pot Pie With Biscuits

Homemade Vegetable Veggie Pot Pie Recipe With Biscuits
Asiago cheese, broccoli florets (and stems!), potatoes, peas, carrots, mushrooms, and onions fill this hearty vegetable pot pie! But don't stop there-- make this recipe your own by swapping in your own variety of cheeses and vegetables.

A homemade pot pie warms the heart and the belly, and this cheesy veggie pot pie with biscuits is no exception! The cheesy gravy, made from scratch, is worth the TLC, and plays perfectly with the fluffiest, crispiest crusted drop biscuits you ever did taste!

Don’t sleep on this one, (at least not until after you’ve eaten it 😉), it’s a winner!

Homemade Vegetable Veggie Pot Pie Recipe With Biscuits

Homemade Vegetable Veggie Pot Pie Recipe With Biscuits

Cheesy Veggie Pot Pie With Biscuits Recipe

Veggie Pot Pie with The Best Drop Biscuits

This drop biscuit recipe is from America’s Test Kitchen-- it really is the best!
Servings: 6 Servings


For The Biscuits:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sugar
  • ¾ tsp salt
  • 1 cup cold buttermilk (or 1 cup cold whole milk + 2 tsp lemon juice)
  • 10 tbsp butter, melted and cooled slightly

For The Gravy:

  • 1/3 cup butter
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1/3 cup flour
  • 1 tbsp thyme leaves
  • 2 cups chicken stock
  • 1 tbsp worcestershire sauce
  • 2/3 cup milk
  • 1 cup shredded asiago cheese

The Veggies:

  • 1.5 cups carrots, peeled and diced
  • 1 cup frozen peas
  • 1 large head broccoli, cut into florets and stems peeled and diced (about 2 cups total)
  • 2 cups dutch potatoes, diced


  • Heat the oven to 452F with the rack in the center position.
  • Prepare the biscuit batter: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Set 2 tbsp of the melted butter aside. Combine the remaining 8 tbsp of butter and the cold butter milk and stir (it will be clumpy!) Add the buttermilk mixture to the dry ingredients and stir until just combined and moistened through. Set aside.
  • Make the gravy: Melt the butter in a large saute pan over medium heat. Add the onions, garlic, and mushrooms, season with 1/4 tsp salt and a few cracks of black pepper and toss to coat. Pat out in an even layer, and allow the mushrooms to brown for 5 minutes before stirring. Stir and repeat, until onions are translucent and mushrooms are decently browned. Add the flour and the thyme and cook about 5 minutes while stirring (this will prevent the gravy from having a floury taste.) Stir in the chicken stock, worcestershire sauce, and milk, and increase the heat to medium high. Scrape any bits from the bottom of the pan to incorporate them, and simmer until thickened enough to coat the back of a spoon. Taste and adjust salt and pepper as needed. Add the cheese and stir until smooth.
  • Meanwhile, bring 5 quarts of salted water to a boil. Blanch the carrots, broccoli, and potatoes in the boiling water for 2 minutes and drain well. Add the blanched vegetables and the peas to a large roasting pan and season with 1/4 tsp salt and 1/8 tsp pepper.
  • Pour the gravy over the vegetables and stir together. Scoop the biscuits onto the surface of the vegetables and gravy in about 2 inch mounds. (I used an ice cream scoop to scoop mine!) Brush the tops of the biscuits with the reserved 2 tbsp of melted butter.
  • Bake for 30 minutes, or until biscuits are golden and gravy is bubbly.

Homemade Vegetable Veggie Pot Pie Recipe With Biscuits

What’s your favorite kind of pot pie?

Biscuits or crust?

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