Broccoli Cheddar Veggie Pot Pie

5 from 1 vote

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

Course Dinner

Cuisine American

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

Prep Time 45

Cook Time 25

Total Time 1 10

Servings people

Calories 471kcal

Author Blair Lonergan

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

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.

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.

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.

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.

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.