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.
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! :)