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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.

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.
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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

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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.
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Dump & Bake Vegetable Pot Pie Casserole

4.34 from 9 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
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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!

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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!

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4.34 from 9 votes

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26 Comments

  1. sbotkin10 says:

    5 stars
    This was great! Mine wasn’t very creamy, perhaps, I should cook it for not as long. Do you have any suggestions for adding potatoes? Thank you!

    Reply
    1. Sarah Bond says:

      I haven’t tried adding potatoes but I bet it’d be delicious! I would probably chop and partially cook the potatoes first to make sure they cook through 🙂

  2. Susan says:

    5 stars
    This was so good and a crowd pleaser for my family (One that is vegetarian and the others who don’t really LOVE veggies). I only had one can of beans so I added a 12 oz bag of frozen cauliflower florets and a few more shakes of herbs/spices.

    Reply
    1. The Live Eat Learn Team says:

      Thrilled you loved it, thanks for the review Susan!

  3. Jane says:

    2 stars
    I subbed fresh carrots for the frozen that’s called for and added celery – both diced small and they did not cook through even though I also added ten minutes to the cook time before adding the biscuits. As another commenter mentions, the biscuit bottoms were also raw even when the tops were getting quite brown.

    The corn starch cottage cheese combo also had a bit of an odd texture – like a smoothie with too much protein powder.

    Overall, this seemed good in theory but was pretty disappointing.

    Reply
  4. dee says:

    Hi Sarah,
    Not a fan of cottage cheese, do can I sub ricotta instead?
    Also, if i use puff pastry, what do I do with it? Cut up, lay on top, etc?

    Reply
    1. Sarah Bond says:

      Hi Dee! I didn’t try this one with ricotta, so I really can’t say for sure. I would love to hear how it goes if you try it out, though! Puff pastry should work well. You can either cut it up or just lay it on top and cut slits to allow steam to escape.

  5. Dani says:

    4 stars
    I would recommend leaving out the cornstarch. I left it out of my recipe and the filling was super thick once it was done baking, I can’t imagine how it would have turned out with the cornstarch. I added a bunch more seasonings and I thought it turned out great. Next time I’ll add a bit of milk to make the filling a bit more loose.

    Reply
    1. Sarah Bond says:

      Hi Dani! That’s interesting! We tested this recipe many times, specifically changing cornstarch amounts to reach this texture. Without the cornstarch, the cottage cheese splits and becomes a bit loose and gritty, in our experience. Do you mind sharing what brand of cottage cheese you used?