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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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4.34 from 9 ratings

Dump & Bake Vegetable Pot Pie Casserole

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: American
Diet: Halal, Hindu, Kosher, Vegetarian
Keyword: dump and bake dinner, pot pie casserole, vegetable pot pie, vegetarian casserole, veggie pot pie
Servings: 6 servings
Author: Sarah Bond

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.
    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 9x13 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.

Video

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
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