This post contains affiliate links.

My dump-and-bake vegetable pot pie casserole is cozy, creamy comfort food with fluffy biscuits baked right on top. It’s vegetarian, protein-packed, and comes together with easy ingredients in about 45 minutes (no stovetop juggling required)!

If you loved my classic vegetarian pot pie with pie crust or my dump & bake ranch casserole, you’ll love this epic vegetarian dinner! Classic pot pie flavor made SO easy.

A close-up of a biscuit-topped Vegetable Pot Pie casserole with mixed vegetables and creamy sauce, as a spoon scoops out a hearty portion.
I love this veggie pot pie because it hits that nostalgic flavor without the usual fuss or flour-heavy roux.
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Early tests taught us a lot… 😅 When we baked the biscuits directly on a cold sauce, the bottoms stayed gummy and undercooked. When we skipped cornstarch, the cottage cheese sauce broke and separated in the oven.

Heating the sauce first and stabilizing it with cornstarch solved both problems, giving us a thick, savory filling, but also ensuring the biscuits cook through evenly with golden tops and soft centers!

Reader rating

★★★★★

“My family loved this! We love you & all your recipes we have your cookbook as well! Everything I’ve made has been SO yummy!” —Kelly

Add your review

Weeknight dinner just got easier

  • Classic, creamy healthy pot pie alternative, but half the work
  • True dump-and-bake ease with no stovetop prep
  • A high-protein vegetable casserole and fiber-rich, thanks to chickpeas and cottage cheese
A bowl of vegetable pot pie casserole with carrots, peas, and corn in a creamy sauce, served with a spoon on a green surface, fresh vegetables in the background—a cozy dump and bake dish for any meal.
The cottage cheese helps this stay creamy without condensed milk and keeps it a no-roux pot pie.

Key Ingredients

Jump down to the recipe card for exact measurements.

  • Cottage Cheese: Blended smooth for a creamy base that adds protein without heaviness or a floury taste.
  • Cornstarch: Essential for thickening and stabilizing the sauce so it doesn’t split while baking.
  • Chickpeas: Feel free to use canned or cook them from dried for this biscuit casserole.
  • Frozen Peas and Carrots: It’s not pot pie without them!
  • Vegetable Bouillon Base: Concentrated savory flavor that mimics a classic pot pie gravy.
  • Refrigerated Biscuits: The ultimate shortcut! Designed to steam and rise in the oven, giving a fluffy topping with minimal effort. Gluten-free biscuits work well too.
Overhead view of labeled ingredients on a green surface for a vegetable pot pie casserole: canned biscuits, cottage cheese, cornstarch, garlic, bouillon base, seasonings, chickpeas, mixed veggies, and corn.

Can I make this ahead of time?

While we haven’t tested freezing this meatless pot pie recipe ahead of time, the sauce can be stirred together in advance and kept in the fridge. The sauce can be made up to 24 hours in advance.

A white baking dish filled with a Vegetable Pot Pie casserole, topped with golden-brown biscuit pieces and a creamy filling with visible vegetables—an easy dump and bake meal.
The beauty of this recipe is you don’t have to pre-bake the biscuits!
A bowl of biscuit-topped vegetable pot pie casserole with peas, corn, carrots, and creamy sauce, shown with a spoon on a green cloth—a comforting dump and bake classic.
Feel free to use fresh instead of frozen vegetables!
A casserole dish filled with creamy vegetable pot pie filling, topped with golden-brown biscuit pieces, with a serving spoon inside.
rate pin print remove ads

Dump & Bake Vegetable Pot Pie Casserole

4.38 from 16 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6 servings
This vegetable pot pie casserole is creamy, comforting and vegetarian with fluffy biscuits baked right on top. Dump and bake in 45 minutes with simple ingredients for the ultimate cozy comfort food!

Ingredients 

  • 24 oz whole milk cottage cheese, 680 g
  • 2 Tbsp cornstarch
  • 1 12-oz bag frozen peas and carrots, 340 g
  • 2 15-oz cans chickpeas, drained, 425 g cans
  • 1 15-oz can corn, drained, 425 g
  • 2 cloves garlic, minced
  • 1 tsp vegetable bouillon base, we used Better Than Bouillon
  • 1 tsp each dried thyme and parsley
  • ½ tsp onion powder
  • ¼ tsp each salt and pepper
  • 1 16-oz can refrigerated biscuits, or 8 uncooked biscuits, we used Pillsbury Grands, 453 g
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Instructions 

  • Preheat oven to 400°F (204°C).
  • Blend: Using a countertop or handheld blender, blend 24 oz whole milk cottage cheese and 2 Tbsp cornstarch until smooth.
    Overhead view of a blender containing a thick, white, creamy mixture—perfect as a base for a comforting vegetable pot pie or dump and bake casserole—set on a textured green surface.
  • Sauce: To a 9×13 inch casserole dish, add the blended cottage cheese, 1 12-oz bag frozen peas and carrots, 2 15-oz cans chickpeas (drained), 1 15-oz can corn (drained), 2 cloves garlic (minced), 1 tsp vegetable bouillon base, 1 tsp each dried thyme and parsley, ½ tsp onion powder and ¼ tsp each salt and pepper. Stir to combine.
    A white baking dish containing peas, diced carrots, chickpeas, corn, yogurt, and various seasonings arranged in separate sections on a green surface—perfect for a colorful Dump and Bake Vegetable Pot Pie casserole.
  • Heat Sauce: Transfer dish to the oven and bake for 15 minutes. Remove dish from oven and stir.
    A white baking dish filled with creamy vegetable pot pie casserole, with a black serving spoon scooping out a portion—an easy dump and bake comfort meal.
  • Add Biscuits: Open 1 16-oz can refrigerated biscuits and cut each biscuit into about 4 pieces. Arrange biscuits over the sauce in a single layer, being sure not to press biscuits into the sauce. Optionally spray the top lightly with vegetable oil to help them brown.
    A casserole dish of creamy mixed vegetables, topped with unbaked biscuit pieces for a dump and bake vegetable pot pie, sits ready for baking on a green surface.
  • Bake: Reduce oven temperature to 350°F (176°C). Return dish to the oven and bake for 20 to 30 minutes, until biscuits are golden brown and sauce is bubbling at the edges of the pan. Serve warm!
    A delicious Vegetable Pot Pie casserole filled with creamy filling and topped with golden-brown biscuit pieces sits on a green surface next to a light-colored oven mitt.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to re-crisp the biscuits. Microwave reheating works for the filling, but biscuits will soften.
Not freezer-friendly once baked due to the biscuit topping.
Can this be made gluten free? Ye, just use gluten-free biscuit dough!
Can I use fresh vegetables? Yup, you can use fresh or frozen. You can also add more veggies like leeks, sautéed mushrooms, herbs, or celery.
Swap the biscuit dough for puff pastry, crescent roll dough, pie crust, or use your own drop biscuit dough as we do in this vegan chicken and dumplings recipe.

Nutrition

Serving: 1serving | Calories: 620kcal | Carbohydrates: 89g | Protein: 32g | Fat: 14g | Saturated Fat: 4.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5.5g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 1480mg | Potassium: 720mg | Fiber: 10g | Sugar: 14g | Vitamin A: 3200IU | Vitamin C: 10mg | Calcium: 180mg | Iron: 5.5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

plays well with

Making a cozy vegetarian dinner is hard enough; deciding what to make shouldn’t be. So, here are some cold weather dinner ideas to go with your vegetable pot pie, so the menu is set!

Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

4.38 from 16 votes

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




40 Comments

  1. Donna Marie says:

    5 stars
    Thank you for this recipe! I made it this week for dinner and it was amazing! My husband was so surprised the yummy white sauce was actually cottage cheese. So filling and protein packed! Can’t wait to make it again!

    Reply
    1. The Live Eat Learn Team says:

      Thanks for the sweet review Donna, happy cooking!

  2. Jill says:

    What makes this so carby? I’d love to make it but am wondering how to reduce the carbs for my IR.

    Reply
    1. Sarah Bond says:

      The peas, carrots, corn, and chickpeas all contain carbs, as well as that dough on top!

  3. kelly ross says:

    4 stars
    Made this and the filling was great and yummy but my biscuits were raw and I had to throw them out…didn’t cook well at all on top.

    Reply