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.
Hi we tried this recipe and loved it! Do you happen to have the nutritional values such and calories and serving size?
Thank you!
Thanks for the request! We do get that request a lot, but unfortunately we don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, we just don’t feel comfortable publishing unreliable numbers. We prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
This has become my go-to pot pie recipe. I made it again tonight with fresh broccoli, green beans, & red pepper from the garden. I like that the biscuit recipe makes a bit extra so we can biscuits & tomato gravy for breakfast the next day! Thanks for an amazing recipe!
Oh man I’m coming to your house!
Can I substitute the flour for some type of gluten free flour? We love this recipe but have recently discovered a wheat allergy!
Unfortunately I’m not experienced with gluten-free flours, so I can’t offer advice in that area.
Holy cow this was AMAZING! So easy, came together quickly, & so gosh darn cozy during this random cold week we’re having in my neck of the woods. I wound up with extra biscuits which was an unintentional delight as they’re delicious all on their own (or dunked in soup, which is what I did!) Thanks Beth!!
So I used the pilsbury cressant rolls on top and it was AMAZING. I added more veggies and some extra spices (rosemarry and oregano) and my husband ate half a 9×13 dish of it! he said it was one of the best meals I’ve made yet <3
I’m trying the pilsbury rolls on top! Hoping for greatness.
Let us know Jen!
Hi, does this recipe keep well in the fridge? I’m only cooking for one person but I like to make big batches at the beginning of the week and eat it throughout the week. I’m afraid the biscuits would get soggy. Thanks!
I LOVED the leftovers of this one. I wouldn’t say that the biscuits get too soggy, but that may be a matter of personal interpretation.
Hello! This looks amazing! Could you use almond milk instead of whole milk?
Technically I think it would work, but personally I don’t think the flavor would be quite right and it would probably lack creaminess. But I think that’s going to be largely a matter of taste. :)
I used almond milk and it tasted great!!
I’ve successfully used (whole fat) coconut milk in milk/cream sauces like this one before. Picky hubby didn’t even knew it wasn’t cow milk, and the fat from the coconut milk really made it work and still have that decadent creamy flavor.
Hi I’m trying to lose weight on the keto diet and want to have some recipes to try and cook healthy recipes to eat.
This was so good, seriously good!!! And super easy too. Really the perfect comfort food. The only thing I will do differently next time (there will 100% be a next time) is to halve the biscuits. They are delicious but I like a larger ratio of filling to biscuits. Thank you so much for this recipe!!
I read/watched/looked at every step of the recipe as I went but ran into some trouble at the milk stage. I was using a 12” cast iron and 2% milk added one cup of 2% milk and really didn’t have any “liquid” left at that point to simmer. I jumped pretty quickly into the broth step but now wondering if I should’ve added more milk..
What do you mean by there wasn’t any liquid, do you mean that it thickened up into a paste really fast? If so, that’s just fine. :) If the skillet is less hot it will be liquidy and you’ll have to let it come up to a simmer before it thickens up like that. If the pan is super hot, it will thicken almost immediately.
Made this but added 2 cans of chicken that I needed to use. So nice not to have to run to the store to buy refrigerated biscuits!
This was amazing! I used canned biscuits and it’s so good.
Thank you!
My boyfriend and I made this with garlic bouillon and it was delicious! Thanks for the great recipe, Beth! :)
I added some celery I needed to use up to the roux and I didn’t have sage, so I substituted some Italian seasoning I had and it still turned out great! Thanks for the great recipes :)
Can you make the biscuits in advance and freeze before cooking?
Yes. :)
The flavor of this meal is delicious, esp the pot pie part (and I feel like such a baller every time I successfully make a roux!), but the dish is really dominated by the biscuits – it ended up feeling more like eating a biscuit with some vegetable gravy on the side. If I make it again, I’ll probably halve the biscuit recipe so the ratio is a little better.
I agree! I thought there was a bit too much biscuit also.