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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!
My family loved this! We love you & all your recipes we have your cook book as well!! Thank youu for all you do!! Everything I’ve made has been SO yummy!!
I’m so thrilled to hear it was a hit, Kelly! Happy eating!
My family loved this! I accidentally only have the recipe 4 stars I meant to do 5!! It is delicious & we absolutely love your cook book & all your recipes!!
Weird question – does this “taste” like cottage cheese? I want to like cottage cheese, but I just don’t! Otherwise I’d make this right now. Blending will help with part of my issue, though 😉
I don’t think it has much of the cottage cheese flavor, especially once you blend it and then mix it with all of the seasoning!
Question! I don’t have bouillon base I have a cube … should I put the cube in?
Yes, the cube should work! Just make sure to break it up so that it is distributed evenly 🙂
Do you have a suggestion for an alternative to chickpeas that would work well?! My husband isn’t a huge fan of beans 🥲. Wondering how you would do tofu or fake chicken with this recipe!! Thanks!!
I think, texture-wise, fake chicken or soy curls would be best! You might just cook them on the stove until a bit crispy and cooked through, and then mix them in with everything. Happy eating!
This looks great! Do you have any suggestions on how to make this dairyfree? Any subs for the cottage cheese?
I haven’t tested a dairy-free version of this one, so I really can’t say for sure. You could try making a roux by melting butter and stirring in flour, then stirring a bit of almond milk to make a creamy sauce!
Had to sub a few ingredients for corn allergy but it was delish!
Glad you enjoyed it, thanks Catherine!
What do you think about adding some type of shredded cheese.
You could, but it doesn’t need it thanks to that creamy sauce! If you do add cheese I would do a shredded cheddar or Parmesan 🙂
Even though I followed the directions about cooking for 15 minutes first, my biscuits were uncooked on the bottom. If I were to make it again, I’d bake them separately to ensure they cook through.
Thank you for sharing this recipe