Creamy Veggie Pot Pie Pasta (Printable Version)

Comforting fusion of vegetables and creamy pasta with buttery biscuit crumb topping

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 cup button mushrooms, sliced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cloves garlic, minced

→ Sauce and Pasta

09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1 cup whole milk
12 - 8 ounces short pasta such as penne, fusilli, or shells
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1/4 teaspoon smoked paprika
18 - 1/2 cup grated Parmesan cheese

→ Biscuit Crumb Topping

19 - 3/4 cup all-purpose flour
20 - 2 tablespoons cold unsalted butter, cubed
21 - 1/2 teaspoon baking powder
22 - 1/4 teaspoon salt
23 - 2 tablespoons whole milk
24 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F
02 - In a large oven-safe pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened
03 - Add mushrooms and cook for 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant
04 - Sprinkle flour over vegetables and stir to coat evenly. Cook for 1 minute
05 - Gradually whisk in vegetable broth and milk. Bring to a simmer, stirring constantly until slightly thickened, approximately 3 minutes
06 - Add pasta, thyme, parsley, salt, pepper, and smoked paprika. Stir well
07 - Cover and simmer for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente. Adjust sauce consistency with additional broth or milk if needed
08 - Stir in peas, corn, and Parmesan cheese. Simmer uncovered for 2 to 3 minutes
09 - In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter cubes with fingers or pastry cutter until pea-sized crumbs form. Add milk and parsley, stirring until just combined and crumbly
10 - Sprinkle biscuit crumb mixture evenly over pasta layer
11 - Transfer pot to oven and bake uncovered for 10 to 12 minutes until topping is golden and crisp
12 - Allow to cool for 5 minutes before serving

# Additional Tips::

01 -
  • It delivers all the cozy, creamy satisfaction of pot pie in less than an hour, no pie crust skills required.
  • The biscuit crumb topping bakes up golden and crisp, adding texture that makes every bite feel special.
  • You can toss in whatever vegetables you have on hand and it still turns out delicious and forgiving.
02 -
  • Use cold butter for the biscuit crumb or it will turn into a paste instead of those crisp, flaky bits you want on top.
  • Don't skip the roux step with the flour, it's what keeps your sauce from being watery and sad.
  • Stir the pasta occasionally while it simmers or it will stick to the bottom and burn.
03 -
  • Taste the sauce before adding the cheese and adjust the salt, your broth and cheese both add saltiness so go easy at first.
  • If you want an extra golden topping, brush the biscuit crumb lightly with melted butter before baking.
  • Use a Dutch oven if you have one, it goes from stovetop to oven seamlessly and holds heat beautifully.
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