Broccoli Cheddar Veggie Pot Pie

MAKE THE FILLING

1. Preheat oven to 375°F. In a 10-inch cast iron skillet (or other oven-proof skillet), melt butter over medium-high heat. Add carrot and onion; cook, stirring occasionally, until slightly softened, about 3 minutes. Whisk in the flour; cook, stirring constantly, for 2 minutes. Gradually whisk in the broth and milk until smooth. Bring to a boil, reduce the heat, and simmer, whisking frequently, until thickened, about 7-10 minutes. Remove from the heat; stir in the broccoli, 1 cup of grated cheddar, salt, thyme, and black pepper. Taste and season with additional salt and pepper, if desired.

MAKE THE BISCUITS

1. In a medium bowl, whisk together the biscuit mix, ½ teaspoon of garlic powder, and the remaining ½ cup of cheddar cheese. Add the water; stir just until all of the dry ingredients are moist and come together. Gradually add a little bit more water, if necessary, until the dough comes together. Drop the dough onto the filling in 6 equal portions.

BAKE THE POT PIE

1. Transfer the skillet to the oven and bake until the filling is bubbly, the biscuits are golden brown on top, and a toothpick inserted in the center of a biscuit comes out clean, about 20-25 minutes. If the tops of the biscuits start to get too dark before they’re cooked through, just tent with foil and continue baking.

BRUSH WITH GARLIC BUTTER

1. In a small bowl, whisk together the melted butter and the remaining ¼ teaspoon of garlic powder. Brush the garlic butter onto the warm biscuits as soon as they come out of the oven. Let stand for 5-10 minutes before serving.