Savory Vegetable Cobbler

White bowl with handle, holding vegetables covered in yellowish-tan gravy. Browned biscuits on top. Place-setting alongside with fork, white napkin and salt and pepper shakers. Wooden tabletop.

Topping a combo of veggies with biscuits is sure to please. Change the filling depending on what you’ve got on hand, including a few cups shredded rotisserie chicken in place of cauliflower, etc. 

Make it vegan by subbing the dairy ingredients for plant-based versions.


  • Filling 
  • 3 Tbsp cornstarch 
  • 1 ½ cups veggie broth 
  • 1 Tbsp hot sauce (like Cholula) 
  • 2 Tbsp olive oil 
  • 1 large onion, diced 
  • 1 garlic clove, minced 
  • 2 stalks celery, sliced 
  • 2 medium carrots, peeled/sliced 
  • 2 cups butternut squash, cut into ½ inch pieces 
  • 2 cups cauliflower florets 
  • ¾ lb mushrooms, sliced 
  • 14.5 oz can diced tomatoes 
  • 2 tsp fresh thyme, minced, or 1 tsp dried 
  • Biscuit Topping 
  • 2 cups all-purpose flour 
  • 2 tsp baking powder 
  • ½ tsp salt 
  • 1 tsp black pepper 
  • 1 tsp granulated sugar 
  • 2 tsp chopped fresh thyme or 1 tsp dried 
  • 8 Tbsp unsalted butter, cut in small cubes 
  • 1 cup shredded cheddar cheese 
  • 1 cup whole milk, plus extra to brush biscuits before baking 
  • Optional: Freshly chopped parsley, for serving 


Prepare Filling

Preheat oven to 350°. Grease a 9” x 13” baking dish. Whisk together veggie broth, cornstarch and hot sauce. Set aside. 

Heat olive oil in a large skillet. Add onion and sauté 5 minutes. Add garlic and cook 1 minute, until fragrant. Add celery, carrots, butternut squash and cauliflower. Cook/stir 5 minutes. Add mushrooms and tomatoes, stir to combine. Re-whisk cornstarch/broth/hot sauce and add to skillet. Stir in thyme.  

Add veggie mixture to prepared baking pan. Cover with foil and bake 30 minutes. 

Prepare Biscuit Topping

In a medium bowl, whisk together flour, baking powder, sugar, salt and pepper. Add butter and blend into flour using a pastry cutter until it resembles coarse meal. Add 1 cup milk, cheddar and thyme, gently storing just until a sticky dough forms. Do not over-mix. 

Remove baking dish from oven and foil from dish. Using an ice cream scoop or large spoon, drop balls of dough on the filling – you should get about 12-14 biscuits. Brush biscuit tops with milk and return to oven, uncovered. Bake until biscuits are golden-brown and filling is bubbly, about 40-45 minutes. 

Remove cobbler from oven and allow to rest 10 minutes. Sprinkle with fresh parsley before serving.