Vegetable Pot Pie Skillet with Cheddar Biscuit Topping
Yummmm! We’ve already eaten half way through this Vegetable Pot Pie Skillet, but I already want to make more! It’s just such a warm and 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 cheddar biscuits that are dotted fresh chives. I mean really, what’s not to love here?
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. 🙈
Vegetable Pot Pie Skillet with Cheddar Biscuit Topping
Short Cuts:
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 different 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!
While I made my own Homemade Cheddar Chive Biscuits to top my skillet, you can totally use store-bought biscuits instead, if that makes life easier for you.
Substitutions and Add-Ins
Here are a few other great things that you can add to the filling: diced potatoes, mushrooms, or shredded rotisserie chicken. Potatoes and mushrooms will require cooking prior to adding to the filling, and if you add pre-cooked chicken you can use chicken broth in place of vegetable broth. I used fresh chives for this recipe, but I have also used sliced green onions in this recipe, and they work just as well!
What if I Don’t Have an Oven-Safe Skillet?
No problem! Just cook the vegetable pot pie filling in a skillet on the stove top, then transfer to a casserole dish, top with your biscuits, and bake as usual. make sure that filling is piping hot before you transfer it to the baking dish so that it doesn’t slow down the biscuits from baking through. For reference, I’m using a 10″ Lodge Cast Iron Skillet, which is very inexpensive and super durable.
Vegetable Pot Pie Skillet with Cheddar Biscuit Topping
Ingredients
FILLING
- 3 Tbsp butter ($0.33)
- 1 onion ($0.25)
- 3 Tbsp all-purpose flour ($0.03)
- 1 cup whole milk ($0.38)
- 1/2 tsp salt ($0.02)
- 1/4 tsp dried thyme ($0.03)
- 1/4 tsp dried sage ($0.03)
- Freshly cracked pepper ($0.05)
- 1 cup vegetable broth ($0.14)
- 1 lb frozen mixed vegetables* ($0.97)
CHEDDAR BISCUIT TOPPING
- 2 cups all-purpose flour ($0.19)
- 3 tsp baking powder ($0.18)
- 6 Tbsp cold butter ($0.66)
- 1/2 tsp salt ($0.02)
- 1 cup shredded cheddar ($0.94)
- 2 Tbsp chopped chives (optional) ($0.32)
- 1 cup milk ($0.38)
Instructions
- 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 3/4-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.
Notes
Scroll down to see the step by step photos!
How to Make Vegetable Pot Pie Skillet – 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!
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.
Any suggestions for adding some protein without using meat? Not sure what would go with this hearty of a meal.
You could always add some beans or barley. Beth has a great post here on plant based proteins https://www.budgetbytes.com/5-easy-sources-of-plant-based-protein/
Great recipe! I also added leftover turkey :) My two boys (6&3) asked for seconds!
Wahoo for a win with the kiddos!!
Loved. Loved. Loved these. Tossed my thanksgiving leftover in there, some turkey and left over roasted carrots And celery. It was amazing. This mad my first time making biscuits and my boyfriend already wants me to make more!
Great work Jessika!! You nailed it!
I added left over turkey and some dinner cooked potatoes. Yum! A definite make again!
Oh perfect! Great work Andrea!
Made these last night, my wife LOVED them and is already asking when we can make it again.
Total WIN!
Love this! Third time making this and am currently waiting for the biscuits to bake. I made them separately as I am doubling the recipe and don’t have a skillet large enough. So yummy!
Happy to hear it Stephanie!
I had recently became a vegetarian again and I was looking for budget friendly meals and found this site! Everything I have tried on here has been amazing. The recipes are easy to follow especially with the pictures that are added. This pot pie is so good that I am currently waiting for mine to get out of the oven (second time making it).
Thank you for all these recipes and turning me to better than bouillon vegetarian!
You’ve helped a household of college students tremendously!
This makes us so happy to hear Brittany! Thank you for sharing!
FYI: don’t use super big biscuits! The tops burned and the bottoms were raw :( I flipped them over and it worked out ok but it was a bit of a mess!
Oh no! Sorry to hear that Emily!