Yummmm! We’ve already eaten half way through this dish, but I already want to make more! It’s just such a warm comforting, winter classic. This Vegetable Pot Pie Skillet contains a creamy, herb-infused sauce that drenches a medley of mixed vegetables and is topped with fresh, homemade biscuits that are dotted with cheddar cheese. I mean really, what’s not to love here?
I used a bag of frozen mixed vegetables to make this dish quick and easy and I wasn’t disappointed in the least. Frozen vegetables are a great option when you need several vegetables because it doesn’t leave you with a bunch of leftovers of each item. Plus, all the washing and chopping is already done for you! I might, in the future, also slice up some mushrooms to sauté with the onions because I think they’d be lovely in this dish, or I might even try doubling the amount of frozen mixed vegetables for more bulk.
The servings are on the smaller side for this one, but it’s a rich dish. There’s butter and a lot of it. But you burn more calories in the winter when it’s cold outside, right?? … That’s my story and I’m sticking to it. 🙈
P.S. If you don’t have cheddar or chives, you can totally do a plain biscuit topping and I’m sure you’ll still be quite happy. Want to make a chicken version? Use chicken broth in place of vegetable broth and stir in about a cup of chopped cooked chicken (maybe from a rotisserie chicken).
Vegetable Pot Pie Skillet with a Cheddar Biscuit Topping
- 3 Tbsp butter $0.33
- 1 onion $0.25
- 3 Tbsp all-purpose flour $0.03
- 1 cup whole milk $0.38
- ½ tsp salt $0.02
- ¼ tsp dried thyme $0.03
- ¼ tsp dried sage $0.03
- Freshly cracked pepper $0.05
- 1 cup vegetable broth $0.14
- 1 lb. frozen mixed vegetables* $0.97
- 2 cups all-purpose flour $0.19
- 3 tsp baking powder $0.18
- 6 Tbsp cold butter $0.66
- ½ tsp salt $0.02
- 1 cup shredded cheddar $0.94
- 2 Tbsp chopped chives (optional) $0.32
- 1 cup milk $0.38
- Dice the onion and add it to a deep, oven safe skillet with 3 Tbsp butter. Sauté the onions over medium heat until soft and transparent. Add 3 Tbsp flour and continue to sauté for about two minutes. Whisk in one cup milk until no lumps remain. Add the salt, thyme, sage, and some freshly cracked pepper. Allow the milk to come up to a simmer, whisking often, until it thickens.
- Whisk in the vegetable broth and allow it to come up to a simmer again. You should now have a thick, creamy sauce. Add the frozen vegetables (no need to thaw) and stir to combine. Turn the heat down to low and allow the mixture to heat through, stirring occasionally, while you prepare the biscuit topping.
- Preheat the oven to 425ºF. In a large bowl stir together the flour, baking powder, and salt until well combined. Cut the butter into several chunks, add it to the flour mixture, then use your hands or a pastry cutter to work the butter into the flour until the mixture resembles damp sand. Stir in the cheddar and chives.
- Add 1 cup milk to the biscuit mixture and stir until a dough forms. If the dough seems is too wet or sticky to work with your hands, simply dust a little more flour on top.
- Turn the dough out onto a lightly floured surface and press it down into a ¾-inch thick circle, then cut into 6 biscuits (gather up the scraps and reshape to cut more biscuits if needed). Place the biscuits over top of the vegetable pot pie mixture in the skillet.
- Bake the skillet for 18-20 minutes, or until the biscuits are golden brown on top and the filling is bubbly around the edges. Serve hot.
Step by Step Photos
Start by dicing one onion and adding to a deep oven-safe skillet with 3 Tbsp butter. Sauté the onions in the butter over medium heat until they are soft and transparent. I used a Lodge 10″ cast iron skillet.
Add 3 Tbsp all-purpose flour and continue to sauté for about two minutes.
Whisk in 1 cup whole milk until there are no lumps, and add 1/2 tsp salt, 1/4 tsp dried thyme, 1/4 tsp dried sage, and some freshly cracked pepper. Allow this mixture to heat, whisking often, until it comes up to a simmer and thickens (it should be about the consistency of a thick gravy).
Then whisk in one cup vegetable broth and let it come up to a simmer again.
Add one pound of mixed frozen vegetables (no need to thaw, try to get something with carrots, corn, and green beans)…
Stir to combine, turn the heat down to low, and let the mixture heat through as you prepare the biscuits. Stir occasionally as it heats to make sure it heats evenly.
Begin preheating the oven to 425ºF. In a large bowl combine 2 cups all-purpose flour with 1/2 tsp salt, 3 tsp baking powder, and a little freshly cracked pepper. Stir until these are well combined.
Cut 6 Tbsp cold butter into chunks and add them to the flour mixture. Either use your hands or a pastry cutter to work the butter into the flour until it resembles damp sand. The butter should be in very, very small pieces.
Add one cup shredded cheddar (this is a “triple cheddar” mix) and 2 Tbsp chopped fresh chives (optional). Stir those into the flour mixture.
Stir in one cup cold whole milk until a ball of dough forms. If the dough is too wet or sticky to work with, simply dust the dough with a little more flour.
Place the biscuit dough on a lightly floured surface and press it down into a 3/4-inch thick layer. Cut six biscuits out of the dough. You’ll probably need to pick up the scraps, reshape it, and cut more to get six. I used a 3-inch diameter drinking glass to cut my biscuits (I don’t have a biscuit cutter, LOL).
Place the biscuits over the warmed Vegetable Pot Pie filling, then transfer it to the oven. Bake for 18-20 minutes, or until the biscuits are golden brown on top and the filling is bubbly around the edges.
Ta-da! It’s never a bad idea to place a baking sheet on the rack below to catch anything that might bubbly over during baking. Serve the Vegetable Skillet Pot Pie while it’s hot!
It’s soooo gooood…
I’ve been reheating it in the microwave with excellent results as well! This Vegetable Pot Pie Skillet will DEFINITELY be made again and soon.