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Vegetable Pot Pie

  • Serves: 6
  • Calories: 485
Vegetable Pot Pie

Sweet potato and parmesan biscuits top this savory pot pie filled with mushrooms, potatoes, green beans and carrots. Everything comes together in a thick red wine sauce and is baked to perfection.

Ever the optimist, I entered into a big kitchen reno thinking “no big deal, it’ll be done before I know it.” Well, let’s just say that wisdom is hard earned, and I have most certainly learned that no reno, but most especially a kitchen reno (and when you’re a food blogger to boot) is “no big deal.” We have just finally wrapped up the majority of projects in my kitchen and I can now *finally* cook in it once again. While there are a few things yet to be finished, the fact that we are no longer forced into eating out every meal feels like Christmas.

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I’ll get more into the details of our amazing kitchen reno another time (it’s true love, guys), but for now, I’m excited to talk about one of the things I’ll be making stat, now that my oven and I have been reunited. One of the worst things about being forced to eat out for a prolonged period of time is that, regardless of how careful you try to be, the healthfulness of your diet majorly declines.

It has been hard, perhaps even impossible, to consume the amount of veggies and whole foods my family and I were accustomed to. We have been over salted, fatted, fried, wrapped, and noodled and are ready for some fresh, wholesome food. Enter this veggie pot pie.

There are few foods more comforting than a homemade pot pie. I dare you to name one. They’re one of my ultimate feel-good foods, but they can also be quite rich, and after the last couple of months I’ve had I want healthy, not heavy. With that in mind, Holly and I went back to the drawing board and reimagined what the pot pie could be.

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Need some meatless Monday inspiration? Just looking to lessen your family’s footprint and eat less meat? Always searching for clever ways to sneak more veggies into your kid’s diet? Look no further. Sweet potato and parmesan biscuits top this savory pie filled with mushrooms, potatoes, green beans, carrots, and thyme. Everything comes together in a thick red wine sauce and is then baked until it’s bubbly and absolutely perfect. Are you sold yet? You should be. It’s really, really good.

Even if you haven’t gone without a kitchen for weeks on end like I have, do yourself a favor and skip the takeout this week. Make something new (this dish is a great place to start), feed your body well, and your soul even more so.

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Vegetable Pot Pie

  • Serves: 6
  • Calories: 485


  • 2 tbsp Olive oil
  • 1 Large onion, minced
  • 3 Cloves garlic, minced
  • 1 tbsp Fresh thyme
  • 2 cups Red wine
  • 1 tbsp Tomato paste
  • 3 cups Vegetable broth
  • 2 cups Crimini mushrooms
  • 2 cups Green beans, cut into 3rds
  • 3 cups New potatoes, quartered
  • 3 Carrots, cut into 2" pieces
  • 1 tbsp Worcestershire sauce
  • 3 tbsp Cornstarch

Savory Buttermilk Biscuits

  • 3/4 cup Mashed cooked sweet potato
  • 1/2 cup Shredded parmesan cheese
  • 1 tbsp Fresh thyme
  • 1/3-1/2 cup Buttermilk as needed
  • 1 1/2 cups Flour
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 6 tbsp Cold butter, cut into small bites


In a large ovenproof skillet heat olive oil over medium heat. Add onions and cook until translucent. Add in garlic and fresh thyme and tomato paste, stirring until fragrant. Add in wine and cook until reduced by half.

To the pot add the veggie broth and bring to a simmer. Add in vegetables and worcestershire and allow to simmer for 20 minutes. Remove 1 cup of the liquid from the pan into a small bowl and whisk in corn starch. Add cornstarch mixture back into the pan, stirring until everything thickens. Season with salt and pepper.

In a small bowl smash together the sweet potato, shredded parmesan cheese, fresh thyme and ⅓ cup of the buttermilk. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter using your hands or a pastry cutter until course meal texture is achieved. Stir in the sweet potato mixture and add the remaining milk 1 tbsp at a time until mixture is moistened just enough to hold together.

Using your hands form ⅓ cup size biscuits and set on top of the warm vegetable mixture.

Preheat oven to 375°F. Set prepared dish on center rack and bake for 25 minutes or until biscuits are golden brown. Top with freshly ground pepper and parsley. Serve immediately.