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. 🙈
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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.
Vegetable Pot Pie Skillet with Cheddar Biscuit Topping
Servings 6Ingredients
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.
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Notes
Nutrition
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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 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 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.
I’ve made this many times and it’s a favorite! I always double the veggie portion and bake the biscuits in a separate baking dish. Turns out well every time!
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.
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.
Hi would it be possible to get the original recipe of this that had mushrooms and used fresh vegetables?
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.
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.
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
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!
I will send a pdf of the old recipe to the AOL account associated with your comment — ASAP! Have a lovely evening! ~ Marion :)
May I also have a copy of the old recipe?
Just emailed it!
Made it last night. Delicious! And had some extra dough for more biscuits. The 1 year-old loves it too!
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!
I love this recipe!! I was wondering if the filling would freeze well? That way I could thaw then put biscuits on to bake.
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.
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!
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!
Just out of curiosity, may I please get your old recipe too? Thank you so much!
Just sent. :)
This recipe is so good and so easy! I usually just make it vegetarian, but I’ll add some chicken stock to make it a bit more flavourful. I add chicken when I am wanting something with a bit more protein. It’s always a hit! The biscuit recipe is delicious too, I sometimes just make the biscuits as a side for other recipes too, yum!
This is so good! I didn’t add the milk slowly enough so my biscuits were wet and I just did drop biscuits on top with very poor attempts at shaping. And they were delicious anyway! I only had dried chives and I also added 1/2t garlic powder and onion powder to the biscuit dough. In the chicken filling I used Better than Bouillon roasted garlic base (so good) and added 1/2tsp of white pepper. In some other pot pie recipes I realized I like the addition of white pepper. All that aside the recipe proportions are all totally perfect and the steps were exactly right for me. LOVED it and putting it in my permanent collection as it’s amazing with just pantry goods! My skillet had room for another cup or so of liquid and I would probably carefully add to that for more sauce in the final dish.
This was so delicious! We added some leftover turkey but followed the recipe exactly otherwise. The biscuits were so fluffy and delicious. We did have more dough than needed so cooked two on the side. Next time I might do smaller/thinner dropped spoonfuls of biscuit dough over the top as the biscuit-goodies ratio was just a little heavy on the biscuit side for me (but I am not really complaining!)
This turned out to be really good. I was short on white flour, so had to substitute with half of a cup of whole wheat pastry flour, and it was just fine. I used frozen vegetables and left out the celery. Although I usually don’t like the taste of thyme, I used the full amount and I liked that spice in harmony with the gravy and vegetables. I agree that it is comfort food and the recipe was economical. Good stuff.
I’ve made this a couple times now and find it’s much less stressful to make the biscuits first. My frozen bag of veggies was only 12 oz so I added a can of cannellini beans, which was really good. You can also make this dairy free using almond milk and no cheddar.
OMG!!!!! This is ridonculous!!!! I too made it with drop biscuits and it is way out of the ordinary. You are a genius!
This recipe is fantastic. It’s great for little kids to help too, there’s jobs for them to do! We’re making it today for my husband’s birthday request! You know it’s good when the hubs wants it for his birthday. I’m pretty lazy about the biscuits, I do them drop biscuit style and they still turn out delicious everytime.
We really loved how this pot pie turned out and tasted. We are a family of 2 adults and 2 kids. But sadly, the filling wasn’t enough but the amount of biscuits was perfect. Next time I will double the filling!
Excited to make this recipe in the Ominvore Meal Plan this week! I’m trying to meal prep to save time later in the week – can I make the biscuit dough, cut and freeze until I’m ready to use? Would it be better to freeze baked biscuits? Thanks in advance!
Yep, you can make the biscuit dough ahead of time and freeze it. :) But you’ll either want to make sure that dough is back to room temperature before adding it to the pot pie skillet (so that it cooks through instead of getting soggy on the bottom), or bake them separately and then just pop them onto the skillet afterward.
This was delicious and so simple to make! I dropped spoonfuls of biscuit dough over the top of the pot pie rather than cut it into biscuits. The whole family liked this pot pie. It will definitely go into the dinner rotation. Thanks for a great recipe!
This recipe has become a family go to. I’ve been making this at least once a month for the past year. It’s a huge hit. Just two small tweaks from me: I usually bake the biscuits separately and place them on top at the end. I have found they tend to get little soggy when baked with the filling, and we prefer crunchier biscuits. I also usually add shredded turkey to the filling to appease the meat eaters of my family.
OMG! This is soooo good! And the biscuit topping was way easier than I anticipated. The whole thing was super easy
Forgot to rate it!
This is a favorite meal at my house! If I have leftover chicken (or turkey, thanks to a 2 person Thanksgiving), I will add it into the mix. Usually, I’ll cook up the “filling” in a skillet, and transfer it to a casserole dish and bake the biscuits and filling together in that dish.
Did you take down the other vegetable pot pie recipe you had? I’m looking for that one unsuccessfully
Yes, I can email a pdf copy of that recipe to you (using the email you entered to make this comment). :)
Could you please email me a pdf copy of the old recipe version also? I would like to have both versions. Thanks for the great recipes! Your recipes are amazing and always favorites in our family!!
Just sent it! :)
Thank you so much! These are both fantastic!! 😄
Can I also get a copy of the old recipe?!
Sure thing! I just emailed it to you. :)
Hi Beth! I’d love a copy of the older version as well, my family loves it! Thanks so much :)
Just emailed you. :)
This is such a simple recipe but so great for the cold weather. You can literally substitute in any spices and get a great flavour. Thanks again for a new staple in my household.
This was so easy and delicious! My biscuits did not cook all the way through, but I suspect it’s because I was in a hurry and did not let veggies heat all the way through before going in the oven. I added chicken and gouda, it’s one of those recipes that is so good you can add whatever you have and it’ll come out amazing.
This was really yummy! My husband was extremely impressed with the biscuits. I added some leftover shredded chicken to the filling too. Will definitely make again!
delish! will definitely be making this again!
Would skim milk work for mixture as I don’t have whole milk?
Technically you can use it, but your filling will probably be a lot less creamy. :) I would not use it for the biscuits, though, because you really need that fat to keep them tender.
Immediate family favorite! This so simple and so tasty. So good in fact, hubs gave me a kiss after his first bite! The second time around making this I only adjusted a little by adding more chicken broth than called for and used scallions instead of chives in the biscuits as they have that stronger unique “onion” flavor to them. I used a little bit more butter while making the dough than called for. Oh, I also put in a lot more cheddar cheese than called for and the cheese was oozing out of the biscuits. AMAZING 😉
Denver just turned a bit chillier so this was a great time to try the pot pie! I used Trader Joe’s mix of frozen green vegetables (broccoli, zucchini, etc). I made the biscuits on the side, but topped the pie with the thin scraps – both turned out great. Next time I’ll add more veggies. Id say this safely serves 4.
tastes great but the biscuits weren’t cooked through :( next time i’ll just add them on top and cook them separately
We very much enjoyed this recipe. I made some slight modifications:
I used Trader Joe’s 21 Seasoning Salute instead of the seasoning and better than bullion. I preferred to have thinner biscuits, so I pressed them to about 1/2″
I flattened my dough too much and ended up with 12 biscuits that I crammed together in my cast iron, but I think it was better because they were perfect after 20 minutes in the oven. I wouldn’t skip the cheddar, they are so soft and melty. 🤤
I added a cup of cooked lentils since I only had a 12 oz bag of frozen veggies, which was delicious, but turned the veggie mix brown so not as pretty.
Last tip, I used a food processor to mix the cold butter and flour. Way easier.
Really awesome recipe! We added in mushrooms since we had them around, and it added in some meatiness to this vegetarian dish. I loved the biscuits instead of pastry, too! So delicious 😋
This one just wasn’t a hit with us. The biscuits took forever and even after switching them (reversing them) and adding time, they still weren’t cooked. I do want to add, this is one of the ONLY Budget Byte recipes that has not been absolutely mouth-watering and delicious.
Made this tonight and my husband and I both loved it. I used a vegetable mix with peas and carrots, used a bit more milk in the sauce as I like it creamy and subbed green onions for the chives. Turned out great and will be one of our new favorite comfort foods.
I just made this again for a second time the other day. I added cooked cut up chicken because I wanted to find a way to repurpose the leftovers. Yum! I added a bit more milk this time because I wanted it with a touch more sauce. I used frozen chopped chives in the biscuits. Came out great! Easy, delicious and a big hit!!!
made this for dinner! quarantine substitutes:
– 1 can full-far coconut milk instead of the 1 cup normal milk
– biscuits were a box mix + another can of coconut milk instead of milk or butter, + some green onions and rosemary from the windowsill, cheddar cheese, and some onion powder
baked for 18min at 425 and turned up the heat to 450 for another five minutes or so bc my biscuits weren’t browning. delicious, and not overly coconut-y like i was afraid they might be!
This was a big hit with my picky husband and 7yo. They keep asking if I can make it again.
I don’t have milk around but I do have powdered buttermilk. Can I substitute that for the milk in the biscuits if I do 2 1/2 t baking powder and 1/2 t baking soda?
Thanks for all your great recipes, my family and I love them!
That sounds like it would work, but without actually testing it I can’t say for sure. :)
Hi Beth!
This is my FAVORITE of your recipes. I recently moved in with a couple of vegans and would love to make it for them. Do you have any suggestions as to how I might make this meal vegan? Would one plant-based milk work better than another for the pot pie? Thank you!!!!!!!
I would suggest going with canned coconut milk as it’s thicker. Otherwise you can easily swap for vegan substitutes for the butter and cheese. Enjoy!
Made this again. I love this base. So easy! This time I added rotisserie chicken and used a sheet of Pillsbury crescent dough instead of biscuits (I needed to use up the dough and right now in the midst of all these closures I wanted to save the flour). I skipped the cheese. Still delicious!
What else can this dish be baked in if we don’t have an oven safe skillet?
You could use a dutch oven.
You could always use an oven-safe casserole dish to put the filling in, and add the biscuits on top.
My family LOVES this recipe! The biscuits are truly the secret ingredient!! I’ve even added some roasted chicken a few times. Tomorrow I’m preparing this meal to take to a friend. Do you think the uncooked biscuits on top of the dish will be ok sitting in the refrigerator until bake time 6 hours later? I’m thinking ‘yes’ but would love to hear if anyone has had an experience with making ahead. Big thanks to the creators of this easy & delicious recipe!
We haven’t made it that way to know for sure Kristin. But you could certainly give it a try. They may just be a little soggier on the bottom. You could make them and put them in a bag raw then add to the top right before baking.
I’ve made this three times so far and I know I’ll be making it for years. It’s so good! I use store bought biscuit dough or biscuit mix for convenience, and I like to add some leftover rotisserie chicken. The leftovers reheat well for at least three days.
Hey take the shortcuts when you can! I have used the premade dough and just rolled the biscuits in shredded cheddar and then plopped them on top. That works!
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/
I made this and added 1c cooked lentils. It came out very good!
What kind of lentils? Yellow? Brown? Thanks for this idea!
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!
Hi we tried this recipe and loved it! Do you happen to have the nutritional values such and calories and serving size?
Thank you!
Thanks for the request! We do get that request a lot, but unfortunately we don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, we just don’t feel comfortable publishing unreliable numbers. We prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
This has become my go-to pot pie recipe. I made it again tonight with fresh broccoli, green beans, & red pepper from the garden. I like that the biscuit recipe makes a bit extra so we can biscuits & tomato gravy for breakfast the next day! Thanks for an amazing recipe!
Oh man I’m coming to your house!
Can I substitute the flour for some type of gluten free flour? We love this recipe but have recently discovered a wheat allergy!
Unfortunately I’m not experienced with gluten-free flours, so I can’t offer advice in that area.
Holy cow this was AMAZING! So easy, came together quickly, & so gosh darn cozy during this random cold week we’re having in my neck of the woods. I wound up with extra biscuits which was an unintentional delight as they’re delicious all on their own (or dunked in soup, which is what I did!) Thanks Beth!!
So I used the pilsbury cressant rolls on top and it was AMAZING. I added more veggies and some extra spices (rosemarry and oregano) and my husband ate half a 9×13 dish of it! he said it was one of the best meals I’ve made yet <3
I’m trying the pilsbury rolls on top! Hoping for greatness.
Let us know Jen!
Hi, does this recipe keep well in the fridge? I’m only cooking for one person but I like to make big batches at the beginning of the week and eat it throughout the week. I’m afraid the biscuits would get soggy. Thanks!
I LOVED the leftovers of this one. I wouldn’t say that the biscuits get too soggy, but that may be a matter of personal interpretation.
Hello! This looks amazing! Could you use almond milk instead of whole milk?
Technically I think it would work, but personally I don’t think the flavor would be quite right and it would probably lack creaminess. But I think that’s going to be largely a matter of taste. :)
I used almond milk and it tasted great!!
I’ve successfully used (whole fat) coconut milk in milk/cream sauces like this one before. Picky hubby didn’t even knew it wasn’t cow milk, and the fat from the coconut milk really made it work and still have that decadent creamy flavor.
Hi I’m trying to lose weight on the keto diet and want to have some recipes to try and cook healthy recipes to eat.
This was so good, seriously good!!! And super easy too. Really the perfect comfort food. The only thing I will do differently next time (there will 100% be a next time) is to halve the biscuits. They are delicious but I like a larger ratio of filling to biscuits. Thank you so much for this recipe!!
I read/watched/looked at every step of the recipe as I went but ran into some trouble at the milk stage. I was using a 12” cast iron and 2% milk added one cup of 2% milk and really didn’t have any “liquid” left at that point to simmer. I jumped pretty quickly into the broth step but now wondering if I should’ve added more milk..
What do you mean by there wasn’t any liquid, do you mean that it thickened up into a paste really fast? If so, that’s just fine. :) If the skillet is less hot it will be liquidy and you’ll have to let it come up to a simmer before it thickens up like that. If the pan is super hot, it will thicken almost immediately.
Made this but added 2 cans of chicken that I needed to use. So nice not to have to run to the store to buy refrigerated biscuits!
This was amazing! I used canned biscuits and it’s so good.
Thank you!
My boyfriend and I made this with garlic bouillon and it was delicious! Thanks for the great recipe, Beth! :)
I added some celery I needed to use up to the roux and I didn’t have sage, so I substituted some Italian seasoning I had and it still turned out great! Thanks for the great recipes :)
Can you make the biscuits in advance and freeze before cooking?
Yes. :)
The flavor of this meal is delicious, esp the pot pie part (and I feel like such a baller every time I successfully make a roux!), but the dish is really dominated by the biscuits – it ended up feeling more like eating a biscuit with some vegetable gravy on the side. If I make it again, I’ll probably halve the biscuit recipe so the ratio is a little better.
I agree! I thought there was a bit too much biscuit also.
Great comfort food, easy, and packed with flavor! My biscuits turned out so tender and golden. 4 stars though because I agree with other comments that the biscuit/filling ratio is not balanced. I will double the filling next time so I don’t feel guilty for basically eating a bowl of biscuits for dinner! I generally figure 1/4 lb veggies per serving when making them as a side dish, so considering this is vegetarian main dish, 2 lbs of frozen veggies for 6-8 servings seems more appropriate. So, so yummy though. Make this, people!
Your meals are super easy and Delish…
Your are THE ONE…😘
The pictures are super helpful.
Love your passion for food…
My boyfriend and I love this dish, just made it again tonight. A couple things we do differently- we buy a slightly smaller bag of frozen veggies (Kroger sells 12oz ones) and then we get a can of diced potatoes. Drain the potatoes then toss them in when you toss in the veggies! Gives a heartier bite without adding meat. Also, we make the cheddar biscuits from Red Lobster or regular Pillsbury biscuits and bake them separately since we don’t have an iron safe skillet. The filling still tastes great without going in the oven and you can just plop a biscuit in the bowl! Thanks Beth, you’re site was a life saver three years ago to us two crazy kids just starting out!
Made this, agree with the comment that significantly more flour is needed to make the biscuit dough manageable. Filling is great!
I made this using another short cut instead of making the biscuit I used REDRed Lobster cheddar Bay Biscuit mix and it came out delicious
Yummy comfort food. The whole family enjoyed it and i loved the ease of frozen veggies. I was out of cheese so just made regular buscuits, but will definitely try it with cheddar next time.
Hey I made this and love it! Is there any way for you to post the nutritional information or make it exportable to the MyFitnessPal app? As many are, I’m trying to save money and lose weight too.
Thank you for the delicious recipes!
Also how do you measure a cup of shredded cheese? Do you just pack it in the measuring cup or is it a looser fit?
I’m sorry, I do not have a reliable source for the nutrition information. To measure shredded cheese you can just fill the cup loosely without trying to actually “pack” it in. :)
This was so good and so simple to make. For variation we might add chicken with the veg next time. My 5 year old gobbled it up. Thanks for the great and easy recipe.
I love fall and winter comfort meals and this recipe is one of our favorites. One of the few meals that I get requests for. I double the recipe so I can have one with and without chicken. I also add more vegetable broth because I like mine creamy over thick and use the frozen carrot and pea mix from the store. We did make the biscuits with the chives and cheddar the first time but everyone actually prefers them plain with this dish. Also when short for time, instead of cutting out individual biscuits I made one big crust like biscuit for the top. I always end up with extra biscuit dough, but that isn’t a problem around here.
What type of milk did you use for the biscuits? Would 2% work?
I used whole milk, but you could use 2%. I wouldn’t go any lower fat than that, though. More fat is definitely better when it comes to the texture of biscuits. :)
I love this recipe. This time I made two tweaks, to suit our family. I added pre-cooked chicken and used a Red Lobster brand cheddar biscuit mix for the topping (which has some garlic and other seasonings),
This was amazing!!! I made the soup, while my significant other made the pastry and it was so fast. I loved the soup bit so much, I would likely double that next time. Beth, you are such a genius!!
I’ve made this twice now, and it is delicious! It’s incredibly flavorful. I would probably add a bit more of the frozen veggies next time. Also, I don’t think you need as much milk in the biscuit section. Both times I ended up adding about 3/4 cup more flour to get the biscuit to a manageable consistency and then I end up with way too much biscuit dough (I made 8 and still had leftover dough!). It’s so yummy though, so even with the tweaks, I would still give this a big thumbs up.
I was a little daunted by this at first, and then decided to go for it. So easy! And sooo good!
Do you think that this could freeze well?
This is such a great cold weather dish!
It’s the second time I’ve made this recipe! It’s relatively quick (especially with a KitchenAid mixer! 😁) and I LOVED it. I did double the filling this time which made a world of a difference. I made the biscuits closer to a half inch deep and it was perfect for my large skillet. I think it’s 12 inches. I’m definitely going to make this much more in the future.
This wasn’t as good as I hoped. The biscuit dough was very sticky, even after adding another quarter cup of flour. There was way not dough than I needed, but I didn’t know that as I am a novice at pot pies. The underside of the biscuit was so doughy that I found it unappetizing.
Unfortunately I won’t be making this again. It was such a simple dish.
Like others have said, I used a 12-inch skillet and will definitely double the filling next time (somehow I ended up with 8 good sized biscuits though, which was plenty!) Still super affordable. This was SO good.
I love this recipe! So simple and comforting. Definitely a keeper, although with a couple modifications based on my preferences. I made a whole grain biscuit, which is just as delicious and a bit healthier. I also added more of all the seasonings and rotisserie chicken, which was a great suggestion. Next time I’ll add more liquid also, because I think it was a tad on the dry side.
Thanks, Beth!
My 9 year old daughter made this recipe (with my help) and it turned out great, although we would have liked a little more gravy. (We made it in a 12 inch cast iron skillet so that may be why there wasn’t enough). We added vegetarian chicken substitute which worked well. It was a big win for my family.
Following directions precisely, biscuits were bland and overall the dish was too dry. Won’t make again.
Maybe you just suck at cooking, Jared!?
Sounds to me you didn’t read the instructions. This recipe is absolutely delicious, despite what you think, Jared. :-)
Could you make the biscuit topping more of a all over layer, instead of individual cut outs?
Yep, you could do that.
Could you substitute almond milk for whole milk?
I don’t think almond milk will be thick or creamy enough for this one, but that may be personal preference.
Super late reply but you might try cashew milk (especially homemade) it’s pretty creamy like coconut milk but works better in savory recipes.
I’m having trouble making the biscuits. They are too goopy to form into the right shape and don’t firm up even with a lot of added flour. Any idea what I’m doing wrong?
That’s really strange. Did you double check the ingredient amounts and measuring cups you used? The proportions shouldn’t be so off that even adding more flour doesn’t create a cohesive dough. I’m not sure what else could cause this.
I’ve made this recipe before using chicken, green beans and mushrooms. Since I had more than enough biscuit dough, I saved the rest in the freezer. I used the rest of the biscuit dough yesterday, and honestly, the pot pie is delicious without meat!! Next time, I’m going to add mushrooms. I’m now obsessed with Better Than Bouillon, because it’s cheaper to make your own broths than using boxed and canned. Thanks, Beth!!!! :-)
I have tried many vegetarian pot pie recipes and THIS IS THE BEST. Not only is it delicious, but it is EASY and it is FAST! I enjoy making this (have made it twice) and my meat eating boyfriend thinks its delicious too! Thank you!!!
So glad you loved it!!
This recipe was amazing! Using frozen vegetables made it a pretty quick process, too. I was using a 12-inch skillet, so I doubled the veggies (and used some edamame for protein) because I wanted to make sure I had enough to feed guests. I will definitely make this again. Thanks for another great recipe. I love your site!
Hi Beth! I’m a longtime reader, and have never commented before, but felt compelled this time! I’ve made this recipe several times now, and it always turns out great. Our family enjoys it so much that I’ve written my own (slightly modified) version on my blog–linking back to you for recipe credit, of course! http://alovelettertofood.com/recipe/veggie-pot-pie-skillet/ Thanks for a recipe that’s cheap, easy, and soooooo delicious. :)
I love it! I love seeing people make these recipes their own. :)
Great recipe, very easy. Love the biscuit topping! Next time I plan to double the filling – this was a little top heavy. I put thyme and sage in the biscuits too, added about a cup of chick peas for protein and some green pepper and garlic to freshen up the flavor of those frozen veggies.
This was delicious. I added mushrooms in with the onion. Definitely adding this to our family favorites winter/fall list.
So good!!!
Made this last night and it was delicious! I’m not a baker so I was worried about the biscuits but they turned out great! So flakey and moist!
Finally got around to making this – delicious! I think next time I will reconstitute some dried shitakes to add in with the frozen veg, and use that liquid in place of the broth. I salt/peppered the onions at the beginning out of habit and my sauce was initially a little too salty, but I added a good splash of champagne vinaigrette and it rounded things out nicely.
First, my husband and I both love this dish (and he typically prefers meat). In fact, we agreed that it might even taste better as leftovers!
Second, I love how easy this recipe is to make on a busy night, but I have a question? I can have the onion chopped and ready to go and the biscuits dough made and cut into rounds in the fridge, which saves me time at dinner. But since we have an almost three month old, I’m looking to make this even easier for myself. So my question, do you think I could make a double or triple batch of biscuits, cut them into rounds, and then freeze them – and on the days I want to make this just pull out a set of biscuits?
Also, if I can freeze biscuit dough, would you adjust cooking time at all, or should I just pull the biscuits out in the morning and thaw on a plate in the refrigerator?
Biscuit dough does freeze quite well. :) I think if you take them out of the freezer and let them sit on the countertop as you prepare the filling, that might be enough. It might take a test run or two. You could also probably make it in the morning and keep it refrigerated until evening, although I’ll be honest, I’ve never tried refrigerating biscuit dough for extended amounts of time. The baking powder may slowly react throughout the day as it is in the fridge.
Beth,
I have been using budget bytes for a long time. My first recipe I ever used of yours was the pizza boats from 2011. I just wanted to say thank you for sharing! I’m so excited to make this tonight!
Thank you!!
Are there any modifications I need to make if I want to add some baby potatoes? Looks delicious, I’m excited to try making this!
I think I’d pre-boil them before adding to the mix to make sure they don’t absorb too much moisture from the sauce.
Hi Beth! My name is Samantha. I’ve recently moved to Toronto, and I’m a student as well as a peskatarian. (So as you might guess, my knowledge on meals I can make that suits both my diet and my budget leaves much to be desired!) I wanted to drop a comment to let you know how helpful your website has been in meal prep planning and making some awesome, affordable and easy dishes! My boyfriend and I made this dish last night – we doubled the recipe and transferred the ingredients into a glass pan for baking because we didn’t have a cast iron skillet. We also added chick peas for extra protein. It turned out perfectly! Definitely one of our favourite recipes so far! Thanks again for the help!!
Awesome, thank you! I’m so glad I can help. :)
I just made this for dinner tonight. Added cooked white beans and substituted parsley for the chives because that’s what I had on hand. Turned out so good!!
This is a winner in our house!
I used rosemary instead of sage and chicken broth instead of the veggie broth, adding in some chicken. Turned out perfect!
This is a great recipe. I added lentils to stretch the recipe to feed 5 people with plenty of leftovers for the next day. I doubled the biscuit part of the recipe. My dough was a little sticky, so instead of rolling it out, I just made “drop biscuits” on top. It saved time and still turned out a perfectly fluffy product.
I can’t wait to make this tonight. Thanks for all of your amazing work-I really appreciate how you get the ingredients list simple and short but never sacrifice flavor. This is hands down my favorite food blog!
I haven’t made a pot pie in forever and this was amazing. The biscuits took longer to cook though and they didn’t end up cooking all the through. I think it’s because I made the dough the night before and it had been in the refrigerator and was cold when it went in the oven. It didn’t really matter though! I added some shredded chicken too!
Holy crap, this was SO simple and SO delicious. I swear, every time I browse your site and think that I’ve found a favorite recipe I’ll stumble upon a new one that takes its place. I made this recipe exactly as written and it was so easy, cheap, comforting and delicious! The only warning I’d give is that my 10″ cast iron skillet was FILLED with the pot pie, and if I hadn’t put a baking tray underneath it my own would have been a mess. I might try it with the 12″ skillet next time. Otherwise, another phenomenal recipe!
Instant classic. Will make again next week!
I know the biscuits need the butter, but can I substitute olive oil for the butter in the filling part?
I really think the butter adds a lot to the flavor of the filling and if you use olive oil you’ll miss some of the richness.
I don’t have a cast iron skillet (shameful). Can this be transferred to a casserole dish?
Yes, absolutely! :)
Has anyone made this recipe using whole wheat flour instead of white? How did it turn out?
Thank you for making delicious recipes so freakin SIMPLE. Other pot pie recipes I’ve tried online over complicate everything and ask for a lot of ingredients I wouldn’t ever have on hand. This was delicious and contributed to a cozy holiday weekend.
Fantastic. It was a nice variation on my usual pot pie, and even the husband liked it. I was too lazy to make the biscuits so I used a baking mix and mixed some cheddar cheese in and made drop biscuits (I was even too lazy to roll and cut out the dough). Definitely going into the rotation!
I will have to try that next time!!! :-)
The Vegetable Pot Pie is so freaking good!!! I added some frozen green beans, carrots, sautéed mushrooms and chicken breasts to the filling. Instead of making six servings, I made twelve servings because I had more than enough biscuit dough to make the pot pie. Thank you, Beth for this awesome recipe.
I failed to mention that I used a cookie sheet to bake the pot pie because I didn’t have enough room to squeeze all twelve biscuits. Plus, I have some left over dough.
Beth, you’re a genius! I just made this tonight as a Christmas Ever dinner and it really hit the spot.
Excellent, I have been searching for a vegetarian alternative to Chicken Pot Pie for a while. The biscuits turned out excellent, and cooked all the way through. I thought they might be soggy considering they were cooked in liquid, but this turned out not to be the case.
I added chic peas for extra protein. The canned variety is ok, but if you can make your own and over cook them a bit so they’re velvety smooth, they work very well in this recipe.
Thanks for the post!
This turned out awesome! I added chicken & chicken broth per the suggestion in the post.. I did have to use a casserole dish for the baking portion, but it turned out just great. The flavor of the gravy was very good, and the biscuits were the fluffiest I have made to date.
Definitely a winner. I added chicken and edamame to up the protein content and cheated and added cheese and rosemary to a basic biscuit mix. Turned out filling and fantastic. Can’t wait for the leftovers. I have been looking for a good chicken pot pie substitute recipe that doesn’t have pastry and this fits the mark. Thank you!
Made this earlier in the week and it is delicious! We took your suggestions to add around 1 cup rotisserie chicken and changed the vegetable broth to (low-sodium) chicken broth – YUM! We had enough to make 7 biscuits, so we turned this into 7 servings, which is still filling enough for us! It heats up beautifully in the microwave! We’re keeping this one for sure – perfect for cold, winter nights!
You are a genius! I ended up making a large batch of this with a few small modifications and it was SO GOOD! I am warming some up in the microwave for lunch right now. Those biscuits are so delicious and I love the idea of having them as a pie topper. Thank you so much for the amazing recipe!
I made this last night and it turned out amazing! Me and my roommate really enjoyed it. I was a bit nervous about the biscuits because I just started cooking (thanks to this blog!) but they were really great. Definitely going to make this again.
Just made this for dinner tonight! Definite hit.
Thanks for the inspiration.
This looks like such a treat! I have a recipe for vegan cheddar chive biscuits (from Hot For Food), so I think if I sub those in for these I’ll be good to go.
Thank you!
Can’t wait to try this later! I have 2 questions: 1. Do you think a Dutch oven would be ok instead of a skillet? I don’t think my skillet is deep enough. 2. If you were to add mushrooms, would just a standard 6 or 8 oz. package be ok, or would that be too mushroom-heavy?
Thank you so much for your blog! I make something from it once or twice a week every week!
I used my dutch oven and it worked perfectly!
So, for anyone else who has similar questions, just wanted to post a follow-up. The Dutch oven worked just fine, no weirdness except I let it bake for 5-10 minutes longer to get them golden. And I used an 8 oz. package of mushrooms, sauteed them with the onion, and it all came out great. It’s pretty mushroomy, but tastes so good. I’m having the last of it for lunch today!
Sorry it took me so long to respond, but it sounds like it turned out great! :)
I love this kind of food, and i like to cook by myself I think this is the nest dish i am going to try.
Loved this! It was the perfect dish for me today – I already had everything I needed in the cabinets. I used some leftover smoked ham in it too, which was really good.
If you’re not sure about this recipe, don’t let the handmade biscuits scare you! I’ve never made biscuits before, but they were so easy (and I’m not skilled in the kitchen by any stretch).
Made this tonight and the whole family was obsessed!! I added shredded chicken and used rosemary instead of sage because it’s what I had on hand, but man, it was sooo good. And so cheap too! Will definitely be making this many times this winter.
This is going to be our “meatless Monday” meal today and the meat eaters won’t even know. Thanks for the one pot recipe.
Do you think you could sub out the dairy milk for soy milk in the biscuits ? I’m really sensitive to dairy. It looks like yet another lovely recipe. I love looking at the blog every week and perusing your recipes. Your pizza sauce and dough recipe is my Go to!
I’ve seen a couple people report that they’ve used dairy milk substitutes in biscuits with good results, but I’ve never tried it myself.
Thanks for your input :) I will give it a shot and when I do comment on the post if I was successful
I made both the biscuits and the filling with soy milk last night (without alterations),and it turned out great! I was worried the consistency would be different, and while it didn’t thicken as much as regular milk does, it’s already a little thicker from the start. I did notice a slight taste difference, but I’m brand new to soy milk and think I’m still getting used to the taste. But everyone in my house went back for seconds, so I’m declaring it a success!
Good to know! Thanks for sharing how it turned out. :)
Hi Beth, this looks delicious and I’m excited to try it! I’m wondering if I can cook it entirely on the stovetop, just by covering the skillet to let the biscuits cook – any thoughts?
I’m not sure if the biscuits will really get hot enough in there to cook correctly. Also, it will hold in the steam so the biscuits will be moist and a bit tacky, rather than brown and crumbly… kind of like a Chinese steamed bun. :)
You will get old fashioned dumplings. Good but completely different taste. If you want to try it that way, I suggest adding an extra cup of broth or water to the gravy before adding the dumplings. Cover and simmer about 15 minutes.
Oh, it looks so good! I’ve never made or eaten anything like it before, but it sounds great for winter.
– Charmaine
http://charmainenyw.com
Made this today and the boyfriend and I ate it for breakfast, lunch and dinner! >.> No regrets, either, because there were lots of veggies.
The biscuit was so good, and I’ll probably be making this on it’s own to go with other meals.
Btw, you mentioned baking powder in the instructions but it’s not in the ingredient list :)
I’ve struggled with biscuits too in the past, my have bombed in the past. I was actually planning on making C.P.P. tonight and then this popped up on my computer screen. Yay. I love using frozen veggies too, saves so much time. I also sprinkle rosemary in mine and like the addition a lot!
Thanks for noticing that! It’s all fixed now. :) And so glad you enjoyed it so much! I actually ate some for breakfast today too. LOL
Added rotisserie chicken and used prepacked biscuits. Delicious! I’m stuffed! Thanks!
Please keep in mind that the ingredients do not include 3 tsp baking powder. Unfortunately I am up to the step that requires it, and I don’t have any on hand!
So sorry about that error! I have it fixed now.
Would this be ok with a casserole dish? Would you adjust the cooking time at all?
You can transfer the filling to a casserole dish after it has heated through, then place the biscuits on top, and bake until they’re golden brown. The bake time should be about the same, but just keep an eye on the color of the biscuits and add an extra minute or two if they take longer to brown.
this looks incredible!
Girl! This is EXACTLY what I was thinking as I sat down to plan this week’s menus. NOM NOM, you’ve left nothing out!
Yummy! What size skillet did you use? I just cook for myself and I”d like to cut the recipe to 1/3 . Easy-peasy, but what size skillet should I use?
It’s a 10″ Lodge skillet. You’d probably need a very small skillet if you were to reduce it down to 1/3.
This looks delicious. The perfect dinner to make on a cold winter night.
One bowl, one skillet… nice! I’m looking forward to trying this out later in the week. Thanks, Beth!