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. 🙈
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
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.
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. :)