Winter Vegetable Pot Pie with Cheddar Biscuit Topping

Warm up your winter evenings with this hearty and comforting Winter Vegetable Pot Pie with Cheddar Biscuit Topping. Bursting with vibrant seasonal vegetables—like carrots, parsnips, and potatoes—and infused with aromatic thyme and rosemary, this vegetarian pot pie is both nourishing and flavorful. The crowning glory? Fluffy, golden cheddar biscuits that bake right on top of the savory filling for a perfectly crispy, cheesy finish. Ideal for cozy family dinners or holiday gatherings, this one-pan recipe is easy to prepare and packs in rich, creamy texture with just the right balance of herbs and spices. Ready in just over an hour, this irresistible pot pie is a winter must-try that will have everyone coming back for seconds.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 2 medium Carrots, peeled and diced
• 2 medium Parsnips, peeled and diced
• 3 Celery stalks, diced
• 2 medium Potatoes, peeled and diced
• 1 cup Frozen peas
• 4 cups Vegetable broth
• 3 tablespoons All-purpose flour
• 3 tablespoons Unsalted butter
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Dried rosemary
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups All-purpose flour (for biscuits)
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt (for biscuits)
• 0.5 cup Cold unsalted butter, cubed
• 1 cup Cheddar cheese, shredded
• 0.75 cup Milk

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Heat the olive oil in a large oven-safe skillet or pot over medium heat.

Step 3

Add the diced onion and cook until softened, about 5 minutes.

Step 4

Stir in the garlic, carrots, parsnips, celery, and potatoes. Cook for another 5-7 minutes, stirring occasionally.

Step 5

Sprinkle the flour over the vegetables and stir to evenly coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

Stir in the vegetable broth, thyme, rosemary, salt, and black pepper. Bring to a simmer and cook for 10-12 minutes, or until the vegetables are tender.

Step 7

Add the frozen peas and stir to combine, then remove the skillet from heat.

Step 8

In a large mixing bowl, whisk together the flour, baking powder, and salt for the biscuit topping.

Step 9

Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.

Step 10

Stir in the shredded cheddar cheese.

Step 11

Add the milk to the dry ingredients and stir until just combined. Do not overmix.

Step 12

Drop spoonfuls of the biscuit dough over the vegetable filling in the skillet, leaving some space between each biscuit.

Step 13

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.

Step 14

Let the pot pie cool for a few minutes before serving. Enjoy!

Nutrition Facts

Serving size	(3131.8g)

Amount per serving	% Daily Value*
Calories	4154.6

Total Fat 213.4g	0%
Saturated Fat 115.1g	0%
Polyunsaturated Fat 5.6g
Cholesterol 487.8mg	0%
Sodium 8256.4mg	0%
Total Carbohydrate 474.5g	0%
Dietary Fiber 57.4g	0%
Total Sugars 64.4g
Protein 104.0g	0%

Vitamin D 162.9IU	0%
Calcium 1623.3mg	0%
Iron 23.7mg	0%
Potassium 6730.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 9.8%

Carbs: 44.8%