Rustic Weldon Farm Vegetable Pot Pie with Buttermilk Biscuit Topping

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A comforting vegetable pot pie filled with garden vegetables and topped with flaky buttermilk biscuits inspired by traditional farm cooking. This american-inspired comfort food (vegetarian) ready in about 60 minutes layers butter, yellow onion, diced, carrots, diced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp butter
• 1 cup yellow onion, diced
• 1 cup carrots, diced
• 1 cup celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup whole milk
• 1 cup frozen peas
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups all-purpose flour (for biscuits)
• 1 tbsp baking powder
• 3/4 cup cold buttermilk
• 6 tbsp unsalted butter (cold, diced)

Instructions

1. Step 1: Preheat oven to 400°F. In a large saucepan, melt 3 tbsp butter over medium heat. Add 1 cup diced yellow onion, 1 cup diced carrots, and 1 cup diced celery. Sauté for 6-7 minutes until vegetables soften.
2. Step 2: Stir in 3 minced garlic cloves and cook 1 minute until fragrant. Sprinkle 1/4 cup all-purpose flour over vegetables and cook, stirring constantly, for 2 minutes to form a roux.
3. Step 3: Gradually whisk in 2 cups vegetable broth and 1 cup whole milk, stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
4. Step 4: Add 1 cup frozen peas, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Stir and remove from heat.
5. Step 5: In a mixing bowl, combine 2 cups all-purpose flour and 1 tbsp baking powder. Cut in 6 tbsp cold diced unsalted butter with a pastry cutter until mixture resembles coarse crumbs.
6. Step 6: Pour in 3/4 cup cold buttermilk and gently mix until just combined to form a dough. Turn dough onto floured surface and pat into a 1-inch thick rectangle.
7. Step 7: Transfer vegetable filling to a 9-inch round baking dish. Tear biscuit dough into pieces and arrange evenly over the filling.
8. Step 8: Bake for 20-25 minutes until biscuits are golden brown and filling is bubbly. Let cool 5 minutes before serving.