Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 6
Made for a fast and easy dinner meal, especially during busy and lazy days. This Vegetable Pot Pie is a rich and comforting dish all in one skillet!
INGREDIENTS
FILLING:
3 tablespoons butter
1 onion
3 tablespoons all-purpose flour
1 c whole milk
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
Freshly cracked pepper
1 c vegetable broth
1 pound frozen mixed vegetables
CHEDDAR BISCUIT TOPPING
2 c all-purpose flour
3 teaspoons baking powder
6 tablespoons cold butter
1/2 teaspoon salt
1 c shredded cheddar
2 tablespoons chopped chives (optional)
1 c milk
HOW TO MAKE VEGETABLE POT PIE SKILLET WITH CHEDDAR BISCUIT TOPPING
Step 1: Saute the diced onion into a deep, oven-safe skillet with 3 tbsp butter over medium heat until the onions are soft and translucent. Stir in 3 tbsp flour and continue to cook for another 2 minutes. Season with salt, thyme, sage, and some freshly cracked pepper. Let the mixture simmer, stirring frequently until the milk thickened.
Step 2: Add the vegetable broth to the skillet, whisk, and let it come to a simmer until you have a thick and creamy sauce. Stir in the frozen veggies, then adjust the heat to low allowing the mixture to heat completely while occasionally stirring.
Step 3: Prepare the oven. Preheat it to 425 degrees F.
Step 4: Add the flour, baking powder, and salt in a large bowl. Stir to combine. Add the butter cut into a few chunks into the flour mixture. Work the butter into the flour with your hands or using a pastry cutter until the mixture resembles damp sand. Then, add in the cheddar and chives. Stir to incorporate.
Step 5: Stir a cup of milk into the biscuit mix until a dough forms. Dust a bit more flour on top of the dough if it looks too wet or sticky to knead with your hands.
Step 6: On a lightly floured surface, roll the dough out and press it down to around a 3/4-inch thick circle. Divide into 6 biscuits, gathering up the scarps and reshaping to cut extra biscuits. Transfer the biscuits on top of the vegetable pot pie mixture.
Step 7: Place inside the preheated oven and bake for about 18 to 20 minutes or until the biscuits are golden brown on top and the filling is bubbly throughout the edges.
Step 8: Once done, remove from the oven and serve immediately.
NOTE:
I recommend using a mix of carrots, corn, and green beans.
NUTRITION FACTS:
Serving: 1Serving | Calories: 503.52kcal | Carbohydrates: 51.1g | Protein: 14.2g | Fat: 25.87g | Sodium: 1138.1mg | Fiber: 5g
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