Veggie Pot Pie

1 Tablespoon olive oil
small onion, diced
4 stalks celery, halved then diced
2 large carrots, 1/4″ rounds
2-4 sprigs fresh thyme, leaves only or 2 teaspoon dried thyme
6 Tablespoons whole wheat flour
1 Tablespoon corn starch (optional)
2 cups whole milk
4 cups low sodium vegetable stock (32 oz)
2 Russet potatoes, peeled and diced
2 cups frozen peas
2 cups corn kernels
2 teaspoons onion powder
1 teaspoon black pepper
salt to taste
1 can Pillsbury biscuit


  1. Preheat the oven to 375F.
  2. Heat olive oil in a large skillet over medium heat. Add the onions and cook until partially translucent. Add the celery, carrots, and thyme and cook until the veggies are soft.
  3. Add the butter to the veggies, sprinkle with the flour and stir to make a roux, cook for 1-2 minutes.
  4. Add the milk, vegetable broth, potatoes, peas, corn, onion powder, black pepper and salt and stir to combine.
  5. Add the corn starch and stir.
  6. Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are soft.
  7. Pour the filling into a glass baking dish.
  8. Take the biscuit dough out and separate the pieces.
  9. Take each piece and peel that in half and place the pieces over the filling.
  10. Bake for 15-20 minutes, until the crust is golden brown.
  11. Allow to cool and the filling to thicken before enjoying!

I replaced the all purpose flour with whole wheat flour and added the corn starch which is a more effective thickener. Also note that you can make the crust topping and not use Pillsbury quick biscuit if you have more time. I also like using frozen puff pastry dough as well but note the varying cook times. I used a mix bag of frozen peas, corn and carrots to make it quicker. I tried canned sliced potatoes and found that to be tasty too! If you want to add meat, while you are prepping the veggies, bake the chicken breast/thigh/drum in the oven you added the potatoes, peas, and corn. While the filling is simmering cut up the chicken then add.

*modified from

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s