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Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits
Enjoy this delicious, hearty vegetable cobbler loaded with goodness.
This savory winter vegetable cobbler has it all! You’re going to love this delicious combination of mushrooms, cauliflower, butternut squash, onions, carrots and celery topped with a soft cheesy biscuit to soak up all the broth!
The broth is loaded with flavor, the vegetables are cooked to perfection, and the cheesy biscuits on top are absolutely amazing. Seriously … I am in LOVE with this cobbler.
Ingredients needed to make this savory cobbler:
For the vegetable mixture:
- cornstarch for thickening the sauce
- vegetable broth for the base – we prefer low-sodium
- hot sauce to add a little zing
- olive oil for sautรฉing the vegetables
- onion – we use a large sweet onion in this recipe
- garlic – one large clove minced, will do nicely
- celery
- carrots
- butternut squashย – about two cups cut into 1/2-inch pieces so they’ll cook quickly
- cauliflower florets
- mushrooms – cremini, white or Baby Bella all work well
- diced canned tomatoes – we prefer low sodium or salt-free
- fresh thyme leaves or dried will work well too
For the cheesy herb biscuits:
- all-purpose flour
- baking powder
- salt – omit if using salted butter
- ground black pepper
- granulated sugarย – only 1 1/2 teaspoons are needed. Omit if desired.
- fresh thyme leaves – or dried will be fine
- unsalted butter – sliced thin
- shredded cheddar cheese – plus extra for topping the biscuits
- whole milk – plus extra for brushing on top before baking
Cobblers don’t have to be sweet. Try this savory vegetable cobbler!
I’ve made many savory cobblers in the past and have always been happy with the results. One of my favorites is our summer Tomato Cobbler. This memorable cobbler is loaded with a variety of sweet tomatoes and topped with a similar herby biscuit.
Another fantastic skillet dish is our Chicken Pot Pie with Herb Biscuits. This chicken filled cobbler is stuffed with tender diced chicken in a rich, flavorful gravy. If you look up the word ‘comforting‘ in the dictionary, you may see a picture of our Chicken Pot Pie Cobbler!
This tasty vegetarian cobbler is loaded with our favorite winter vegetables and is equally comforting and satisfying. A must make recipe the whole family will love.
How to make Winter Vegetable Cobbler:
1. First, whisk together the broth, cornstarch and hot sauce, set aside.
2. Next, sautรฉ the onions and garlic in olive oil. Add the remaining vegetables and cook for a few minutes. Stir in the vegetable broth and fresh thyme leaves. Cover, transfer to the oven and bake for 30 minutes while preparing the biscuit topping.
3. Whisk together the dry ingredients. Add the butter and blend into the flour using a pastry cutter. Add the milk, cheese and thyme. Fold together just until a stock dough forms.
4. Remove the skillet from the oven. Using an ice cream scoop, dollop balls of biscuit dough over the filling. Brush the biscuits with milk to give them a beautiful crust and color. Bake for 40 to 45 minutes. Remove from the oven and top with the remaining shredded cheese. Serve and enjoy!
This winter vegetable cobbler has a rich, flavorful broth.
You can thicken the sauce up a bit more if you want, but we love it a little on the juicy side. ย The cheesy herb biscuits soak up the broth without becoming wet, and they taste incredible. Loaded with black pepper, fresh thyme and cheddar cheese, they are seriously delicious. I love the fluffy texture with just a little golden brown crust on top.
Enjoy a variety of winter vegetables in this savory cobbler.
You don’t often see cauliflower in a dish like this but it’s perfect. We used what we had on hand, and you can do the same. I enjoy butternut squash and always include it when possible. I make this recipe again and again and am never disappointed.
Optional vegetables or legumes:
Mix it up and add in whatever you have on hand.
- potatoes – diced small so they’ll cook quickly
- fresh leafy greens like Swiss chard, spinach or kale
- green beans
- corn
- yellow squash or zucchini
- peas
- broccoli
- lentils – precooked green or black are good, or use uncooked red lentils
- rice – a small amount of white or brown rice previously cooked
- beans – cannellini are great in this recipe
- quinoa – precooked
Prepping the vegetables takes a little time, but you can do that step ahead.
While this is not a super quick throw it together dinner, it’s very easy to make. Prepping, peeling and chopping always takes a little while, but it’s worth it. There’s nothing like fresh vegetables! Get all your vegetables prepped and ready and the whole meal will come together in no time.
You can also pre-cook the vegetables. Make the recipe through step No. 5. Cool the vegetables, cover and refrigerate until ready to add the biscuit topping. Preheat the oven and bake the vegetables until hot before adding the biscuits.
Thanks for PINNING!
Savory Winter Vegetable Cobbler
Ingredients
For the Vegetables:
- 3 tablespoons cornstarch
- 1 ยฝ cups vegetable broth
- 1 tablespoon hot sauce (I like Cholula)
- 2 tablespoons olive oil
- 1 onion large, rough chopped
- 1 garlic clove, minced
- 2 stalks celery sliced
- 2 carrots medium, peeled and sliced
- 2 cups butternut squash cut into ยฝ inch pieces
- 2 cups cauliflower florets
- 12 ounces mushrooms sliced
- 14.5 ounce diced tomatoes canned, low salt
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried) plus extra springs for garnish
For the Biscuit Topping:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ยฝ teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 ยฝ teaspoons granulated sugar
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 8 tablespoons unsalted butter sliced thin
- 1 cup shredded cheddar cheese plus extra for topping biscuits after baking
- 1 cup whole milk plus extra for brushing on top of biscuits before baking
Instructions
To prepare the filling:
- Preheat oven to 350ยฐF.
- In a two cup measuring cup, whisk together the vegetable broth, cornstarch and hot sauce. Set aside.
- Heat the olive oil in a large overproof skillet or Dutch oven over medium heat. Add the onions and sautรฉ for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and tomatoes and stir to combine.
- Whisk the cornstarch and broth mixture again and add to the skillet. Stir in 2 teaspoons fresh thyme.
- Cover the skillet with an oven proof lid or aluminum foil, and carefully transfer to the oven. Bake for 30 minutes.
- While the vegetables are in the oven prepare the biscuit topping.
- To prepare the biscuit topping:
- Whisk together the flour, baking powder, granulated sugar, ยฝ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter. Using a pastry cutter blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, cheddar cheese and 2 teaspoons fresh thyme to the flour mixture. Gently stir with a spatula just until a sticky dough forms. Do not over-mix.
- Carefully remove the skillet from the oven . Using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits). Brush the doughy biscuits with milk return to the oven, uncovered, and bake until the biscuits are golden brown and the filling is bubbly - about 40-45 minutes.
- Remove from the oven and sprinkle the biscuits with additional shredded cheddar cheese if desired. Allow the casserole to rest 10 minutes before serving.
Recipe Notes
- Optional: for a thicker filling, add 1/4 cup red lentils to the mixture before baking.
- NOTE: The sauce will seem very thick once you add the cornstarch mixture. However, the mushrooms have not released their liquid yet, so it will thin out while baking in the oven.
- TIP: Be sure to place foil or a rimmed baking sheet under the skillet in the oven. If the skillet is full, it may bubble over and make a mess in the oven - yuck
- You can pre-cook the vegetables. Make the recipe through step No. 5. Cool the vegetables, cover and refrigerate until ready to add the biscuit topping. Preheat the oven and bake the vegetables until hot before adding the biscuits.ย
- To cut a little time, prep the vegetables ahead and store in the refrigerator.
Nutrition
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Originally published January 2017, updated January 2021
Abbe@This is How I Cook
It may not be a simple throw together but it is so simply good! I know it will be a hit at family dinner. Please invite me!
Tricia Buice
Thanks Abbe! We love it – come on over anytime.
Amy Tong
This is definitely my kind of comfort food! I love that it’s loaded with veggies and gorgeous biscuits! ๐ Thanks for sharing your lovely recipe.
Tricia Buice
Thank you Amy!
Robyn Gleason
Oh boy, Tricia, this looks so yummy! I’m all about texture in my food and I’m loving all the different ones in this dish – especially those fluffy biscuits! You make the most mouth-watering dishes! I want to come to your house on Sundays for dinner. ๐
Sharing!
Tricia Buice
Come on down Robyn! Thanks for stopping by and commenting. Hope you have a terrific week ๐
Karen (Back Road Journal)
Now that is what I call a satisfying meal. ๐
Tricia Buice
Thanks Karen – it is wonderfully satisfying – hitting all the marks with flavor, texture and taste. Thank you for stopping by!
Monica
Happy New Year, Tricia! I am so ready to crash one of your family Sunny dinners! This looks amazing – I feel like I can smell the wonderful aromas. Love that it’s loaded with veggies but have that cheesy biscuit topping. What a great balance, and a wonderful dish to share with the family.
Tricia Buice
Come on down Monica! We’ll save you a seat at that table. The biscuits really do balance this dish and we are amazed at how they stay light and fluffy and don’t get soggy and wet. Love it!
Susan
My mouth is watering looking at your photos, Tricia! I would gladly take a big helping and the more mushrooms the merrier in my book ๐ What a great recipe to customize with your favorite veggies!
Tricia Buice
I love mushrooms too Susan – and they are perfect in this cobbler. Thanks for stopping by – have a wonderful week!
Becky Green
This looks SO GOOD, Tricia! I ALWAYS FORGET that I can use my Stainless Steel pans in the oven! LOL On these COOOOOLD DAYS, this would be WONDERFUL!!! ๐
Tricia Buice
Hi Becky! Thanks so much – hope you had a beautiful Christmas and a very Happy New Year!
2 Sisters Recipes
Delish! Haven’t had one of these in a long time! YUM!
Tricia Buice
Thanks ๐
Gerlinde @Sunnycovechef
When I first came to the US many moons ago a friend of mine introduced me to drop biscuits . Adding cheese like you did makes them even better. You created a healthy and comforting meal. All your cobblers look delicious.
Tricia Buice
Hi Gerlinde – hope you are enjoying your travels. Thank you so much!
Gerlinde @Sunnycovechef
I am , it’s a nice little road trip we are taking. I’m glad my husband is managing the Los Angeles freeways.
Tricia Buice
Brave man! Enjoy the trip and thanks for sharing your photos!
Elaine Cobb
Cobblers are a favorite dessert of mine. Now a main dish cobbler ????. Thank you! You have outdone yourself again.
Tricia Buice
Thanks Elaine ๐ This is so tasty!
Monique
I could just serve myself off the screen right now!:)
Tricia Buice
Haha – thanks Monique!
cheri
Love all your cobblers Tricia and this one looks like another fabulous version. the cheesy biscuits sound like the perfect way to top this off too. Gorgeous pics, will be pinning and making this soon;)
Tricia Buice
Thanks Cheri. Thanks for pinning and trying our recipes!
Laura
I’m not sure my e mail address went through on the previous comment.
Tricia Buice
Got it – thanks!
Laura
I love the idea of a veggie cobbler. I am making this now and I think there may be a problem with the baking time. You say to bake for 40 – 45 minutes after you add the biscuits. Is that correct? Your total baking time says 45 minutes. Also 40 – 45 minutes seems like a long time for biscuits.
Tricia Buice
Hi Laura – I will correct the baking time – but it is 40 minutes after adding the biscuits according to my notes. You also bake the vegetables for 30 minutes so the total time for cooking should be 70 minutes or so. Check the biscuits at the 30 minute mark just in case I made a mistake on my notes. I am making this again in a few weeks and will verify once again ๐ Thanks for the great question. Bake the vegetables in the covered skillet for 30 minutes, then add the biscuits, then bake for another 40 minutes or until they are browned. Thanks and hope you love it too!
sue | theviewfromgreatisland
It’s so rare to see a really comforting recipe that’s based on veggies ~ love this Tricia! It’s perfect for winter Meatless Mondays, and those cheesy biscuits are to-die-for! Pinning and sharing ๐
Tricia Buice
Thank you Sue! The biscuits are crazy good – and here I was trying to eat less bread. Oh well – it was worth it!
Jennifer @ Seasons and Suppers
Such a perfect dish for this time of year. Love all the winter vegetables and the biscuit topping, of course ๐ Wish my kids were close enough for a weekly dinner. But then again, not sure what I would serve that would satisfy the Paleo son and the vegetarian daughter (at the same time ๐
Tricia Buice
Making a meal that everyone likes (will eat) is difficult Jennifer – but I only have to do this once a month! If they don’t like what I’m cooking, I guess they can bring their own. We may not all live in the same city forever, so I’ll enjoy this while I can. Hope you’re getting dug out of all that snow – we got 3 inches but it’s bitter cold. Have a lovely week and thanks!
tanna
I love that your family gets together for dinners every month! I keep thinking somehow I can herd mine into doing the same. LOL! Everyone has such busy schedules it is hard to get them all at once!
This veggie cobbler looks delicious! Thank you. blessings and hugs ~ tanna
Tricia Buice
Hi Tanna! The monthly Sunday dinner was my son’s idea. Not sure if he was just looking for one of those mom meals from time to time – or just looking for a way for all the cousins to get to know one another. I don’t mind, we love it! Have a great week!
tanna
Maybe if I were as good a cook as you I could get mine to want a regular Sunday dinner! ๐ hugs ~t.
Tricia Buice
We only do once a month dinners – on the first Sunday of the month. That is enough work for me! Ha ha – I bet if you cook, they will come!
Larry
I really like this idea Tricia but never thought of a vegetable cobbler. We like to use drop biscuits on dishes like this (pot pies) and your recipe for them sounds outstanding. The pics make me want to go get a fork and dig in.
Tricia Buice
Savory cobblers are terrific Larry – and I love that you can add anything you want to the biscuits. I love loads of black pepper and thyme and of course cheese!
Chris Scheuer
A veggie cobbler is a perfect idea for this time of year – comfy and yet also on the healthy side with all the veggies. It looks gorgeous, who could resist this? And I’ll eat Isaac’s mushrooms!
Tricia Buice
I love the mushrooms too Chris – so I’m going to sit next to Isaac at dinner ๐ Have a wonderful week!
Angie@Angie's Recipes
This looks totally delicious and moreish! I have never had a savoury cobbler and it’s high time to change that!
Tricia Buice
Thank you Angie! Hope you get the chance to try this soon – perfect for this cold weather ๐