Vegetable Pot Pie Skillet with Cheddar Biscuit Topping
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6
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Calories
50352 kcal
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Course
Main Course, Others
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Cuisine
Vegetarian
Vegetable Pot Pie Skillet with Cheddar Biscuit Topping
Description
The recipe starts with sautéing diced onion in butter, adding flour to create a roux, then whisking in milk and vegetable broth to form a creamy sauce thickened sufficiently to coat vegetables. Seasoned with salt, thyme, sage, and black pepper, the sauce combines with frozen mixed vegetables which are heated through gently.
The biscuit topping mixes all-purpose flour, baking powder, salt, cold butter, shredded cheddar cheese, chopped chives (optional), and milk to form a soft dough. This topping is spread over the hot vegetable mixture in a deep, oven-safe skillet and baked at 425ºF until the biscuits are golden and cooked through.
This dish serves as a comforting one-pan meal where the creamy mixed vegetable base offers softness and flavor, complemented by the rich, fluffy cheddar biscuits providing a crisp, cheesy contrast on top. It is suitable for an easy dinner using accessible ingredients and common pantry staples.
Ingredients
FILLING
- 3 Tbsp butter $0.33
- 1 onion $0.25
- 3 Tbsp all-purpose flour $0.03
- 1 cup milk $0.38, whole
- 1/2 tsp salt $0.02
- 1/4 tsp thyme $0.03, dried
- 1/4 tsp sage $0.03, dried
- black pepper $0.05, freshly cracked
- 1 cup vegetable broth $0.14
- 1 lb mixed vegetables $0.97, frozen
CHEDDAR BISCUIT TOPPING
- 2 cups all-purpose flour $0.19
- 3 tsp baking powder $0.18
- 6 Tbsp butter $0.66, cold
- 1/2 tsp salt $0.02
- 1 cup cheddar cheese $0.94, shredded
- 2 Tbsp chives $0.32, chopped, optional
- 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.
Notes
- Use a mixed vegetable blend containing carrots, corn, green beans, and optionally lima beans for the best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 50352 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 503.52kcal | 25% |
| Carbohydrates | 51.1g | 17% |
| Protein | 14.2g | 28% |
| Fat | 25.87g | 40% |
| Sodium | 1138.1mg | 47% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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