PREP TIME: 20 mins | COOK TIME: 35 mins | TOTAL TIME: 55 mins | SERVINGS: 6
Make this rich and comforting Vegetable Pot Pie easy and fast on your next weeknight dinner. This is a delicious one-skillet meal with frozen veggies soaked in a creamy, herb-infused sauce topped with homemade cheddar biscuits and sprinkles of chives.
INGREDIENTS
FILLING:
1 onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 c. whole milk
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1 c. vegetable broth
1/2 teaspoon salt
1 pound frozen mixed vegetables
Freshly cracked pepper
CHEDDAR BISCUIT TOPPING:
6 tablespoons cold butter
2 c. all-purpose flour
3 teaspoons baking powder
1 c. shredded cheddar
1 c. milk
1/2 teaspoon salt
2 tablespoons chopped chives (optional)
HOW TO MAKE VEGETABLE POT PIE SKILLET WITH CHEDDAR BISCUIT TOPPING
Step 1: To a deep, oven-safe skillet with 2 tbsp butter, saute the diced onions on medium heat until tender and translucent. Stir in 3 tbsp flour and cook for another 2 minutes. Next, stir in a cup of milk until the lumps are gone. Then, season with salt, thyme, sage, and freshly cracked pepper. Let the mixture simmer while stirring occasionally until thickened.
Step 2: Stir in the vegetable broth and let the mixture simmer again. At this point, you should have a thick, creamy sauce. Then, toss in the frozen veggies. Adjust the heat to low and cook until heated through, stirring often.
Step 3: Prepare the oven. Preheat it to 425 degrees F.
Step 4: Place the flour, baking powder, and salt in a large bowl. Mix well. Into several chunks, cut the butter and toss them into the flour mixture. Work the butter into the flour using your hands or a pastry cutter until you have a mixture that resembles damp sand. Add the cheddar and chives. Stir well until blended.
Step 5: To the biscuit mixture, pour in a cup of milk. Mix until a dough forms. Dust with a bit more flour on top if the mixture seems too wet or sticky to work with your hands.
Step 6: On a lightly floured surface, turn the dough, pressing it down into a 3/4-inch thick circle. Into 6 biscuits, cut the dough. On top of the vegetable pot pie mixture in the skillet, place the biscuits.
Step 7: Place in the preheated oven and bake for about 18 to 20 minutes or until the biscuits are golden brown and the filling is bubbly around the edges.
Step 8: Remove from the oven when done and serve the pot pie hot. Enjoy!
NUTRITION FACTS:
Serving: 1 Serving, Calories: 503.52kcal, Carbohydrates: 51.1g, Protein: 14.2g, Fat: 25.87g, Sodium: 1138.1mg, Fiber: 5g
VEGETABLE POT PIE SKILLET WITH CHEDDAR BISCUIT TOPPING
Ingredients
- FILLING:
- 1 onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 c. whole milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 c. vegetable broth
- 1/2 teaspoon salt
- 1 pound frozen mixed vegetables
- Freshly cracked pepper
- CHEDDAR BISCUIT TOPPING:
- 6 tablespoons cold butter
- 2 c. all-purpose flour
- 3 teaspoons baking powder
- 1 c. shredded cheddar
- 1 c. milk
- 1/2 teaspoon salt
- 2 tablespoons chopped chives optional
Instructions
- To a deep, oven-safe skillet with 2 tbsp butter, saute the diced onions on medium heat until tender and translucent. Stir in 3 tbsp flour and cook for another 2 minutes. Next, stir in a cup of milk until the lumps are gone. Then, season with salt, thyme, sage, and freshly cracked pepper. Let the mixture simmer while stirring occasionally until thickened.
- Stir in the vegetable broth and let the mixture simmer again. At this point, you should have a thick, creamy sauce. Then, toss in the frozen veggies. Adjust the heat to low and cook until heated through, stirring often.
- Prepare the oven. Preheat it to 425 degrees F.
- Place the flour, baking powder, and salt in a large bowl. Mix well. Into several chunks, cut the butter and toss them into the flour mixture. Work the butter into the flour using your hands or a pastry cutter until you have a mixture that resembles damp sand. Add the cheddar and chives. Stir well until blended.
- To the biscuit mixture, pour in a cup of milk. Mix until a dough forms. Dust with a bit more flour on top if the mixture seems too wet or sticky to work with your hands.
- On a lightly floured surface, turn the dough, pressing it down into a 3/4-inch thick circle. Into 6 biscuits, cut the dough. On top of the vegetable pot pie mixture in the skillet, place the biscuits.
- Place in the preheated oven and bake for about 18 to 20 minutes or until the biscuits are golden brown and the filling is bubbly around the edges.
- Remove from the oven when done and serve the pot pie hot. Enjoy!
