Vegetable Pot Pie Skillet

$4.91 recipe / $0.82 serving
by Beth - Budget Bytes
4.78 from 97 votes
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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. 🙈

Skillet full of warm and comforting Vegetable Pot Pie Skillet with Cheddar Biscuit Toppings

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, shredded rotisserie chicken, or leftover turkey from Thanksgiving. 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.

One bowl of warm and comforting Vegetable Pot Pie with a Cheddar Biscuit on top.
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Vegetable Pot Pie Skillet with Cheddar Biscuit Topping

4.78 from 97 votes
This rich and comforting Vegetable Pot Pie Skillet is made fast and easy for weeknight dinners thanks to frozen vegetables. Comfort food all in one skillet! 
Servings 6
Prep 20 minutes
Cook 35 minutes
Total 55 minutes



  • 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)


  • 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)


  • 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.

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*Use a mix containing carrots, corn, and green beans. Mine also had lima beans, which were surprisingly good in the dish.


Serving: 1ServingCalories: 503.52kcalCarbohydrates: 51.1gProtein: 14.2gFat: 25.87gSodium: 1138.1mgFiber: 5g
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Scroll down to see the step by step photos!

Side shot of the Vegetable Pot Pie Skillet with a scoop of Cheddar Biscuit Topping

How to Make Vegetable Pot Pie Skillet – Step by Step Photos

Butter and Onions

Start by dicing one onion and adding it 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 Flour

Add 3 Tbsp all-purpose flour and continue to sauté for about two minutes.

Whisk in Milk

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).

Add Vegetable Broth and Simmer

Then whisk in one cup vegetable broth and let it come up to a simmer again.

Add Frozen Vegetable Mix

Add one pound of mixed frozen vegetables (no need to thaw, try to get something with carrots, corn, and green beans)…

Heat Through

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.

Biscuits Dry Ingredients

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.

Six Tbsp Butter

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.

Cheddar and Chives

Add one cup shredded cheddar (this is a “triple cheddar” mix) and 2 Tbsp chopped fresh chives (optional). Stir those into the flour mixture.

Biscuit Dough

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.

Cut Biscuits

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).

Skillet Pot Pie Ready to Bake

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.

Finished baked Vegetable Pot Pie Skillet with Cheddar Biscuit Topping

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!

A forkful of warm and comforting Vegetable Pot Pie Skillet and Cheddar Biscuit

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. 


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  1. I always double the filling or the biscuit/veggie ratio feels very lopsided. Also add mushrooms for extra flavor and canned white beans for some protein. My kids love this.

  2. This is one of our favorite weeknight dinners! I always added some shredded chicken and it is just so good! I prefer it to regular pot pie! I do bake it a little longer to make sure the biscuits are cooked all the way through.

  3. Hi would it be possible to get the original recipe of this that had mushrooms and used fresh vegetables?

  4. Great recipe – my family loved the meal. My only deviation from the recipe was when it came to making the biscuits. I made the biscuit dough and was too lazy to shape individual biscuits, so I just spooned the biscuit dough in drops all over the top of the skillet. It wasn’t as perfectly measured but it covered the pan entirely and was delicious.

  5. I’ve made this with the biscuits and once when I had to come up with a quick meal, I made just the filling plus a can of salmon (15oz). I drained the juice into the measuring cup for the white sauce and used milk for the rest of the liquid. It was so delicious and the canned salmon was delicate. I left off the biscuits and we had bowls of the filling! Thanks for another classic that can work for me.

  6. I made the Vegetable Pot Pie & was awesome! I’m a vegetarian, so I added some chia seeds & hemp heart seeds for a protein boost.

    This is Definitely going to be a regular in my menu plans

  7. Not sure you will see this due to most comments fairly old. Could I get a copy of your previous recipe. Want to make one of the versions tonight. Thank you!

    1. I will send a pdf of the old recipe to the AOL account associated with your comment — ASAP! Have a lovely evening! ~ Marion :)

  8. Made it last night. Delicious! And had some extra dough for more biscuits. The 1 year-old loves it too!

  9. Very tasty! I only used 12 oz of vegetables but I added chicken so it worked out well. I transferred it from a stovetop skillet to an 8×8 pan and it worked out great. Not too salty and not to bland, 18 minutes of baking was perfect!

  10. I love this recipe!! I was wondering if the filling would freeze well? That way I could thaw then put biscuits on to bake.

    1. Sauces and gravies thickened with flour don’t always freeze well, but I don’t think I’ve tried freezing this one to know for sure.

  11. This was great and easy. I used gluten free flour and oat-milk to make it suitable for my gluten free and mostly vegan wife. (Grass fed-cheddar in the biscuits.) Looked good and was yummy!

  12. This recipe was SO good! Unfortunately, I had not been on a grocery run and had to substitute a few things, but it still turned out amazing! I used beef broth instead and decided to try the red lobster cheddar Bay biscuit mix, instead of making my own biscuits. WOW…turned out sooo yummy! Thanks for the new recipe!