Creamy Veggie Pot Pie Pasta (Printable Version)

One-pot pasta with vegetables, creamy sauce, and golden biscuit crumb topping. Comfort food made easy.

# What You’ll Need:

→ 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
09 - 1 cup broccoli florets

→ 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
15 - 1/2 cup heavy cream
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

→ 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

# Step-by-Step Guide:

01 - Preheat your oven broiler on high setting.
02 - In a large, deep oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add diced onion, minced garlic, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in broccoli florets, frozen peas, and frozen corn. Cook for an additional 2 minutes.
04 - Push vegetables to the side of the pan. Add butter to the cleared space. Once melted, sprinkle flour over the butter and whisk continuously for 1 minute to form a roux.
05 - Slowly whisk in vegetable broth, then add milk and cream. Stir to combine the roux with vegetables and bring to a 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 breadcrumbs, melted butter, dried parsley, garlic powder, and a pinch of salt in a small bowl.
08 - Once pasta is tender and sauce is creamy, sprinkle the biscuit crumb mixture evenly over the top of the skillet.
09 - Place the pan under the broiler for 2 to 3 minutes, watching closely, until the topping becomes golden brown and crisp.
10 - Remove from broiler and serve hot. Garnish with additional fresh parsley if desired.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is a breeze and you can stay in your cozy spot longer.
  • The golden breadcrumb topping gives you that satisfying crunch without any pastry fuss.
  • You can swap in whatever vegetables are lurking in your crisper drawer and it still tastes like a hug.
02 -
  • Stir the pasta occasionally while it simmers or it will stick to the bottom and you will end up with a scorched mess instead of creamy comfort.
  • Do not walk away during broiling, the topping can go from golden to burnt in seconds and you will lose that perfect crunch.
  • If the sauce looks too thick after adding the pasta, splash in a bit more broth or milk to loosen it up before the final simmer.
03 -
  • Use an oven safe skillet with a handle you can grip safely, because juggling a hot pan under the broiler is no fun.
  • Toast the panko in the melted butter on the stovetop for a minute before sprinkling if you want even more golden flavor without relying solely on the broiler.
  • Taste the sauce before adding the topping and adjust the salt or herbs, this is your last chance to make it perfect.
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