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 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!