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.
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!!!