Broccoli Cheddar Veggie Pot Pie

This veggie pot pie is cozy, meatless comfort food! Fluffy Bisquick cheddar garlic drop biscuits sit on top of a cheesy broccoli filling, making the cobbler a simple, hearty, and satisfying vegetarian supper.

Looking for other vegetarian dinner ideas? Try our broccoli mac and cheese, easy vegetarian enchiladas, spinach stuffed shells, baked eggplant parmesan, or roasted butternut squash lasagna, too!

Vegetarian Comfort Food

Just because you might be trying to reduce your meat intake doesn’t mean that you’re stuck eating salads and gnawing on raw veggies! Instead, there are plenty of cozy, hearty, vegetarian comfort food dishes that keep both plant-based diners and hardcore meat-lovers happy. Trust me — nobody will miss the chicken in this veggie pot pie!

It’s essentially a savory broccoli cheddar cobbler, with a made-from-scratch cheesy vegetable filling that’s topped with a crust of fluffy, golden brown biscuits. If you’ve got a cast iron skillet, the casserole goes straight from the stovetop to the oven. It’s convenient, it’s kid-friendly, and (most importantly) it’s delicious!

Why We Love this Broccoli Cheddar Cobbler

It can be hard to come up with new ways to prepare meatless dinners in a way that appeals to both vegetarians and carnivores alike. You’ll love this veggie pot pie because it’s:

• Easy. While the filling is made from scratch, Bisquick is a convenient shortcut to prepare simple-yet-flavorful garlic cheese biscuits that form the crust on your pot pie. There’s no need to fuss with a more delicate flaky pastry dough, and no need to prepare homemade biscuits from scratch.
• Affordable. Eliminating meat in any recipe is a great way to save on the cost of your groceries.
• Versatile. Take advantage of more affordable in-season produce and use just about any vegetables that you like. This recipe is simple to adapt, so have fun and try a variety of combinations. I’ve included a number of possible recipe variations in the notes below.

Serving Suggestions

This vegetarian casserole works well as a main dish, or as a side dish when paired with meat. If you’re looking for some additional options to round out the meal, here are a few sides that go well with the veggie pot pie:

• Homemade Coleslaw or Vinegar Coleslaw
• Cranberry Orange Sauce
• Kale Apple Salad with Creamy Poppy Seed Dressing, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
• Roasted Cabbage, Braised Cabbage with Apples and Bacon, or Fried Cabbage
• Homemade Applesauce, Southern Fried Apples, or Baked Apple Slices with Brown Sugar and Cinnamon
• Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
• Arkansas Green Beans with Bacon, Southern-Style Green Beans or Roasted Green Beans
• Creamed Peas
• Roasted Yellow Squash
• Carrot Salad
• Three Bean Salad
• Sour Cream Cornbread, Honey Butter Cornbread, Jalapeno Cheddar Mexican Cornbread, Cast Iron Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, or Corn Sticks
• Two-Ingredient Pumpkin Muffins, Pumpkin Bread, or One-Bowl Pumpkin Muffins
• Cranberry Muffins or Mom’s Cranberry Orange Bread

Recipe Variations

• Swap out some of the broccoli and carrots, and use other vegetables instead. Good options include sliced mushrooms, corn, celery, cut green beans (fresh or frozen), cauliflower, diced zucchini or yellow squash, butternut squash, diced cooked potatoes, and frozen peas.
• Instead of fresh broccoli, you can substitute with frozen broccoli florets. Just thaw them before adding them to the filling.
• Swap out some of the cheddar cheese and replace it with another type of cheese, such as mozzarella, Gouda, Gruyere, Swiss, Colby, Colby Jack, Pepper Jack, or Monterey Jack.
• Instead of whole milk, use half-and-half, heavy cream, or 2% milk. Do not substitute with non-fat alternatives, since those will not create a gravy with the same flavor and texture.
• If you’re cooking for a larger family, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. The rest of the instructions remain the same.
• Add more herbs to both the filling and the biscuits, if desired. Rosemary, dill, chives, and parsley are all delicious in this recipe.

Tips for the Best Veggie Pot Pie Recipe

• If you don’t have a 10-inch cast iron skillet, transfer the filling to a 2-quart baking dish. Add the biscuits on top and bake according to the recipe directions, adding a few extra minutes to the baking time if necessary (to account for less heat conduction without the preheated cast iron).
• Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.
• If the biscuits start to get too dark before they’re completely cooked through, tent the dish with foil and continue baking.
• Don’t skip the melted garlic butter on top of the biscuits. It’s the perfect finishing touch!
• Garnish the finished pot pie with fresh parsley, thyme, or other herbs for even more flavor.

More Pot Pies to Try

Bisquick Chicken Pot Pie

40 minutes mins

Chicken Pot Pie with Puff Pastry

1 hour hr 20 minutes mins

Easy Chicken Pot Pie

1 hour hr 15 minutes mins

Broccoli Cheddar Veggie Pot Pie

5 from 1 vote

Prep: 45 minutes minutes

Cook: 25 minutes minutes

Total: 1 hour hour 10 minutes minutes

Servings 6 people

Calories 471 kcal

A vegetarian pot pie with a cheesy broccoli filling and a fluffy biscuit crust!

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Equipment

• 1 10-inch cast iron skillet

Ingredients

  

1x2x3x

• ¼ cup (½ of a stick) salted butter
• 2 cups peeled and thinly sliced carrots
• 1 small sweet onion, diced (about 1 cup)
• ¼ cup all-purpose flour
• 1 ½ cups low-sodium vegetable broth (or sub with low-sodium chicken broth for a non-vegetarian option)
• ½ cup whole milk
• 3 cups small fresh broccoli florets
• 1 ½ cups grated sharp cheddar cheese, divided
• ½ teaspoon kosher salt, plus more to taste
• 1 teaspoon fresh thyme leaves (or sub with ¼ teaspoon dried thyme)
• ¼ teaspoon ground black pepper
• 2 cups Bisquick (or other similar biscuit mix)
• ¾ teaspoon garlic powder, divided
• ½ cup water
• 2 tablespoons melted salted butter

Instructions

MAKE THE FILLING

• Preheat oven to 375°F. In a 10-inch cast iron skillet (or other oven-proof skillet), melt butter over medium-high heat. Add carrot and onion; cook, stirring occasionally, until slightly softened, about 3 minutes. Whisk in the flour; cook, stirring constantly, for 2 minutes. Gradually whisk in the broth and milk until smooth. Bring to a boil, reduce the heat, and simmer, whisking frequently, until thickened, about 7-10 minutes. Remove from the heat; stir in the broccoli, 1 cup of grated cheddar, salt, thyme, and black pepper. Taste and season with additional salt and pepper, if desired.
  

MAKE THE BISCUITS

• In a medium bowl, whisk together the biscuit mix, ½ teaspoon of garlic powder, and the remaining ½ cup of cheddar cheese. Add the water; stir just until all of the dry ingredients are moist and come together. Gradually add a little bit more water, if necessary, until the dough comes together. Drop the dough onto the filling in 6 equal portions.
  

BAKE THE POT PIE

• Transfer the skillet to the oven and bake until the filling is bubbly, the biscuits are golden brown on top, and a toothpick inserted in the center of a biscuit comes out clean, about 20-25 minutes. If the tops of the biscuits start to get too dark before they’re cooked through, just tent with foil and continue baking.
  

BRUSH WITH GARLIC BUTTER

• In a small bowl, whisk together the melted butter and the remaining ¼ teaspoon of garlic powder. Brush the garlic butter onto the warm biscuits as soon as they come out of the oven. Let stand for 5-10 minutes before serving.
  

Notes

• If you don’t have a 10-inch cast iron skillet, transfer the filling to a 2-quart baking dish. Add the biscuits on top and bake according to the recipe directions, adding a few extra minutes to the baking time if necessary (to account for less heat conduction without the preheated cast iron).
• Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.
• If the biscuits start to get too dark before they’re completely cooked through, tent the dish with foil and continue baking.
• Don’t skip the melted garlic butter on top of the biscuits. It’s the perfect finishing touch!
• Garnish the finished pot pie with fresh parsley, thyme, or other herbs for even more flavor.

Nutrition

Serving: 1/6 of the recipeCalories: 471kcalCarbohydrates: 41gProtein: 14gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 62mgSodium: 1053mgPotassium: 492mgFiber: 4gSugar: 10gVitamin A: 8089IUVitamin C: 44mgCalcium: 346mgIron: 2mg

Keyword: vegetable pie, vegetarian pot pie, veggie pot pie, veggie pot pie recipe

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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