Bisquick Vegetarian Pot Pie Recipe Easy and Delicious

There’s something deeply comforting about a warm, flaky pot pie, especially when it’s packed with hearty vegetables and a creamy filling. This Bisquick vegetarian pot pie recipe delivers all the cozy goodness you crave without the fuss of making pastry from scratch.

Using Bisquick not only saves time but also gives you a perfectly tender crust with minimal effort. Whether you’re a vegetarian or simply looking for a meat-free meal that’s satisfying and delicious, this pot pie is sure to please.

It’s the perfect dish for chilly evenings, family dinners, or anytime you want a wholesome, homemade meal that feels like a warm hug on a plate.

In this recipe, you’ll find fresh vegetables, a creamy sauce made right in your skillet, and a golden Bisquick crust that’s crisp on the outside and soft inside. Plus, it’s incredibly customizable, so you can adapt it to whatever veggies you have on hand.

Let’s dive into why this is one of the best vegetarian pot pie recipes you’ll ever make!

Why You’ll Love This Recipe

This Bisquick vegetarian pot pie is a game-changer for busy cooks and comfort food lovers alike. Here’s why it’s a keeper:

• Quick and Easy: Using Bisquick mix eliminates the need for rolling out dough or prepping pastry, cutting down prep time significantly.
• Versatile: Feel free to swap in your favorite vegetables or plant-based protein sources to suit your taste and pantry.
• Comforting and Filling: The creamy vegetable filling paired with a buttery crust makes every bite satisfying.
• Vegetarian-Friendly: Perfect for non-meat eaters without sacrificing flavor or texture.
• Family Friendly: A great way to sneak in veggies that even picky eaters will enjoy.

Ingredients

• 2 cups mixed vegetables (carrots, peas, corn, green beans)
• 1 cup diced potatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 1 3/4 cups vegetable broth
• 1/2 cup milk (dairy or plant-based)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 cups Bisquick baking mix
• 2/3 cup shredded cheddar cheese (optional)
• 1/2 cup sour cream or plain yogurt (optional, for extra creaminess)

Equipment

• Large skillet or sauté pan
• Medium mixing bowl
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• 9-inch pie dish or similar baking dish
• Oven mitts
• Whisk

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your pie dish and set aside.
2. Prepare the vegetables: If using fresh potatoes and carrots, peel and dice them into small pieces. If frozen vegetables are used, allow them to thaw slightly.
3. Cook the veggies: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for about 3 minutes until fragrant and translucent.
4. Add the potatoes and mixed vegetables to the skillet. Cook for 5-7 minutes, stirring occasionally until they start to soften.
5. Make the sauce: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
6. Gradually add the vegetable broth and milk while whisking to prevent lumps. Continue to stir until the mixture thickens, about 3-5 minutes.
7. Season the filling: Add the thyme, rosemary, salt, and pepper. Stir well. If using, mix in the sour cream or yogurt for extra creaminess.
8. Transfer the filling to your prepared pie dish, spreading it out evenly.
9. Prepare the Bisquick topping: In a medium bowl, combine the Bisquick mix with the shredded cheddar cheese if using. Add just enough milk (about 1/2 cup) to form a soft dough that can be dropped or spread over the filling.
10. Top the pot pie: Drop spoonfuls of the Bisquick dough over the vegetable filling, covering as much as possible but leaving some gaps for steam to escape.
11. Bake the pot pie in the preheated oven for 25-30 minutes or until the crust is golden brown and cooked through.
12. Cool slightly before serving to allow the filling to set. Enjoy warm!

Tips & Variations

“For a gluten-free version, try using a gluten-free baking mix in place of Bisquick. You can also add mushrooms or swap potatoes for sweet potatoes for a twist.”

• Veggie swaps: Substitute broccoli, cauliflower, or butternut squash for the mixed vegetables.
• Vegan version: Use plant-based milk and vegan butter, omit cheese or use vegan cheese, and replace sour cream with coconut yogurt.
• Protein boost: Add cooked lentils, chickpeas, or tofu cubes into the filling for more protein.
• Herbs: Fresh herbs like parsley or basil can be stirred in just before baking for a fresh flavor.
• Make ahead: Prepare the filling a day in advance and refrigerate. Assemble with Bisquick topping just before baking.

Nutrition Facts

Serving Suggestions

This vegetarian pot pie pairs beautifully with a crisp green salad dressed in a light vinaigrette. Consider a side of roasted Brussels sprouts or steamed asparagus for a vibrant, healthy plate.

For a cozy meal, serve with a warm loaf of crusty bread and a bowl of soup—perhaps try the Clam Chowder San Francisco Recipe for an indulgent starter or the refreshing Cherry Jalapeno Jam Recipe on the side to add a sweet-spicy kick.

For dessert, nothing beats a scoop of the creamy Cinnamon Pecan Ice Cream Recipe, which complements the savory flavors perfectly.

Conclusion

This Bisquick vegetarian pot pie recipe is the ultimate comfort food made simple. It’s a wonderful blend of creamy, savory vegetables enveloped by a golden, flaky crust that’s easy enough for weeknight dinners yet special enough for guests.

Using Bisquick cuts down on prep time without compromising on the homemade feel, making this dish a reliable go-to for busy cooks and veggie lovers alike. Plus, the flexibility to customize the filling means you can enjoy this pot pie year-round, adapting it to seasonal produce and your pantry staples.

Give it a try for your next cozy night in—you might just find your new favorite comfort meal!

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