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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.
save this recipe!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
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
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.
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.
Dump & Bake Vegetable Pot Pie Casserole
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
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.
- 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.
- Heat Sauce: Transfer dish to the oven and bake for 15 minutes. Remove dish from oven and stir.
- 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.
- 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!
Notes
Nutrition
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!
- Tomato and Cucumber Cottage Cheese Salad: This is a hearty salad that shares a handful of ingredients with this pot pie.
- Vegetarian Wedge Salad: This takes 10 minutes to put together and is always a shocker at the table!
- Chewy Date Cookies: These are a family favorite that can be kept in the freezer so you can just grab them and enjoy!
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!
Thanks for the sweet review Donna, happy cooking!
What makes this so carby? I’d love to make it but am wondering how to reduce the carbs for my IR.
The peas, carrots, corn, and chickpeas all contain carbs, as well as that dough on top!
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.
This was very tasty! Mine needed to bake for an additional 25 min after the original 30 to cook the biscuits thru. I just covered it loosely w/ foil to prevent burning.
Thanks for making it and sharing Amber!
I wish I had read the comments before pulling this out of the oven. My biscuits were still incredibly raw so I had to throw away the biscuits in our bowls and continue baking the rest of the pan. I put foil on top to keep the biscuits from burning. The filling was tasty though, but easily 50 minutes of bake time after adding the biscuits
This was such an easy recipe. I blended all of the seasonings with the cottage cheese and it was so easy to mix together. I did a make ahead in the morning with the main dish and then was able to put it in the oven at dinner time. Will be added to our rotation
So glad it hit the spot Courtney, thanks for sharing!
This was really tasty. Going to make the filling again as meal prep, freeze in individual portions so I can pop a biscuit on top for solo dinners.
Thanks for cooking with me Meg, it’s great to hear it’s working well for solo diners!
I made this during my summer freezer prep, and it turned out FANTASTIC! I froze in 2 cup portions before baking, and added frozen Southern Style Pillsbury biscuits on top. To cook, I thawed a portion overnight in the fridge, then covered in foil, baked for 20 minutes, removed the foil, and baked for another 10ish minutes to cook the biscuits through. Highly, highly recommend. This is going to be one of my new go-to recipes every time I meal prep.
You’re the best, thanks for the feedback Amber!