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.
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.