Creamy Veggie Pot Pie Pasta (Printer-friendly)

Comforting one-pot pasta with vegetables in creamy sauce, topped with golden biscuit crumbs.

# Required Ingredients:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 1 cup diced potatoes (about 1 medium potato)
09 - 1 cup broccoli florets (optional)

→ Pasta

10 - 9 ounces short pasta such as penne, rotini, or shells

→ Creamy Sauce

11 - 3 tablespoons unsalted butter
12 - 3 tablespoons all-purpose flour
13 - 3 cups vegetable broth
14 - 1 cup whole milk or unsweetened plant milk for vegan option
15 - 1/2 cup heavy cream or coconut cream for vegan option
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1/2 teaspoon dried thyme
19 - 1/2 teaspoon dried sage
20 - 1/4 teaspoon nutmeg (optional)

→ Biscuit Crumb Topping

21 - 1 cup panko breadcrumbs
22 - 2 tablespoons unsalted butter, melted
23 - 1/2 teaspoon dried parsley
24 - 1/4 teaspoon garlic powder
25 - Pinch of salt

# How-To Steps:

01 - Set oven broiler to high temperature and allow to preheat.
02 - Heat olive oil in large deep skillet or Dutch oven over medium heat. Add onion, garlic, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in broccoli if using, peas, and corn. Cook for additional 2 minutes.
04 - Push vegetables to side of pan. Add butter to cleared space. Once melted, sprinkle flour over butter and whisk for 1 minute to form roux.
05 - Slowly whisk in vegetable broth, then milk and cream. Stir to combine roux with vegetables and bring to gentle simmer.
06 - Add pasta, salt, pepper, thyme, sage, and nutmeg. Stir well. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta reaches al dente texture and sauce thickens.
07 - While pasta cooks, combine panko, melted butter, parsley, garlic powder, and pinch of salt in bowl.
08 - Once pasta is ready and sauce reaches creamy consistency, sprinkle biscuit crumb mixture evenly over top.
09 - Place pan under broiler for 2 to 3 minutes, watching closely, until topping becomes golden and crisp.
10 - Remove from broiler and serve hot. Garnish with additional fresh parsley if desired.

# Expert Suggestions:

01 -
  • Everything happens in one pan, which means less cleanup and more time enjoying the meal.
  • The golden breadcrumb topping gives you that biscuit-like texture without any rolling or baking involved.
  • It's flexible enough to work with whatever vegetables you have on hand, so it adapts to your pantry.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you're hungry but not patient.
02 -
  • Don't skip the roux—it's what creates that creamy sauce without relying on excessive cream, and it prevents the flour from tasting raw or chalky.
  • Watch the broiler like a hawk because the difference between golden and burnt is thirty seconds, and burnt breadcrumbs taste bitter and ruin the whole dish.
  • Stir the pasta occasionally while it cooks in the sauce so it doesn't clump together or stick to the bottom of the pan.
  • The sauce will thicken more as it cools, so it should look slightly looser than you want at the end of cooking—it'll firm up as it sits.
03 -
  • Keep your broiler on high and watch it obsessively—the breadcrumb topping browns so quickly that you'll miss it if you look away.
  • If your pan isn't oven-safe, transfer the cooked pasta to a broiler-safe dish before adding the topping and putting it under the heat.
  • Add a small splash of sherry or white wine to the sauce if you want to deepen the savory notes without adding cream.
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