Veggie Pot Pie Skillet with Cheddar Biscuits

Veggie Pot Pie Skillet

I’ve already got a pot pie recipe on this site, and it’s kind of my pride and joy, since it’s one I came up with myself, and (can I brag a little?) it’s to die for. Savory chicken, a velvety cream sauce, and pan-roasted veggies….mmmm….it’s like my wee chickeny baby I just love to dote upon.

But that doesn’t mean there aren’t other awesome pot pies out there, each with their own spin on the classic. My own recipe certainly isn’t the final word on pot pies, as far as I’m concerned. Especially when I see a new pot pie recipe that involves cheese.

That’s right, I said POT PIE WITH CHEESE.

If you’re a purist, you might think this sounds about as appealing as cheese on your breakfast cereal.(Aside: can I just note how long it took to think of something, anything, for that sentence that would be gross to put cheese on? But cereal and cheese does sound pretty wrong. Give me a minute, though–I may warm up to the idea…) When I saw this veggie pot pie skillet with cheddar biscuit topping over on Budget Bytes, I was smitten. If Beth, the author of that blog, tracks her visitor stats, she may have noticed a giant spike in the number of visits to that particular post in the last few weeks.

They’re all me. I have now made this recipe four times since Christmas, with no signs of slowing down.

Veggie Pot Pie Skillet

Here’s why. This recipe is:

  • Meatless
  • Easy
  • Cheap
  • One-dish meal
  • Uses very common ingredients, making it a virtually no-shop meal if you keep things like frozen vegetables, chicken broth, and flour on hand
  • Totally cozy-comfort-food delicious!

Even my kids go crazy over this meal, which I normally would not think possible for something so obviously based on vegetables. The filling is herb-y and creamy and the biscuit topping always comes out light with just the right texture–a real feat for something as notoriously tough to nail as biscuits.

All that being said, I do have to confess that while it may be vegetarian, this recipe is definitely not low calorie or low fat, since it has quite a lot of butter and no small amount of cheese. Still, we’re talking pot pie here, so nobody’s expecting it to be super healthy, right? In moderation, it’s a yummy, easy one-dish meal that won’t break the bank. Try it out for an alternative to the usual pot pie!

Veggie Pot Pie Skillet

 

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Veggie Pot Pie Skillet with Cheddar Biscuits
A creamy veggie filling gets topped with tender cheddar biscuits in this vegetarian comfort food!
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
For the filling:
For the cheddar biscuits:
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
For the filling:
For the cheddar biscuits:
Instructions
For the filling:
  1. In a 12-inch oven-safe skillet (very important that it's oven-safe!), melt butter over medium heat. Add diced onion and saute until transparent, about 5 minutes. Add flour and continue to saute another minute. Pour in milk and vegetable broth and whisk until smooth. Add salt, thyme, sage, and some black pepper.
  2. Bring the mixture to a boil and let simmer for a couple of minutes until it thickens to to the point where a utensil dragged through it leaves a trail. Add frozen vegetables and stir to combine. Continue to cook until veggies are heated through. Preheat the oven to 425 degrees while you make the biscuits.
For the biscuits:
  1. In a large bowl, combine flour, baking powder, and salt. Cut in cold butter in small pieces and mix with your hands, the back of a fork, or a pastry cutter until the mixture looks like damp sand. Add cheddar and chives, then milk. Stir just until a dough comes together.
  2. Take the veggie filling off the heat and dollop the biscuit mixture evenly across the top of it.
  3. Bake 18-20 minutes or until biscuits are cooked through. Serve immediately, being very careful not to burn yourself as you serve from the skillet! (Lesson learned from experience.)
Recipe Notes

Somewhat adapted from Budget Bytes.

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Ham and White Bean Soup

Ham and White Bean Soup

Here’s a cooking question for the ages: is it possible to take a classic, tried and true recipe and improve upon it? Is there a quintessentially perfect basic blueberry muffin, for example, or pot roast, and is it a sacrilege to modify them? Or how about a ham and bean soup? As far as I know, Americans have been making ham and bean soup since the Pilgrims landed at Plymouth Rock. (Or at least once they figured out how to not starve–go read Nathaniel Philbrick’s excellent book Mayflower for a lesson on how the Pilgrims were kind of boneheads when it came to agriculture.) Anyway, if not since Plymouth Rock, ham and bean soup has been an American staple at least since the 1980s–I know because there’s a recipe for it in my very own passed-down Better Homes and Gardens “Red and White” cookbook.

BHG red and white cookbook

Which, come to find out, is now going for 90 bucks on the Internet. Sweet!

If a recipe is in the red and white cookbook, I consider it a classic. But to tell you the truth, last week when I read through the Ham and Bean Soup recipe in the BHG Bible, it just didn’t excite me. It used water instead of broth, had minimal seasonings, and called for dried navy beans when I wanted canned. The one thing that DID match my criteria was that it used a ham bone, which I had saved from our Christmas Ham-fest. Still, that wasn’t enough to give it the pizzazz I was hoping for, so I decided to tempt fate and tinker until I came up with something a bit more interesting. Adding chicken broth, carrots, dry mustard, and nutmeg gave this hearty soup enough flavor to eliminate the need for added salt–always a plus, if you ask me. And cutting out the dried bean soaking time got it from prep to table in under an hour. After two bites, my 7-year-old proclaimed it his new favorite soup of all time.

So, if I dare say it, I think our family has a new classic Ham and Bean Soup. Try it out and tell me if you feel the same.

Ham and White Bean Soup

Print Recipe
Ham and White Bean Soup
A hearty soup to warm you from the inside out!
Course soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Course soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. In a large stockpot, heat butter and olive oil over medium heat. Add carrots, celery, onion, and ham bone and saute until vegetables have softened, about 6-8 minutes. Add garlic and saute another 30 seconds.
  2. Add all remaining ingredients and bring to a boil. Lower heat and simmer at least 30 minutes.
  3. Remove ham bone and bay leaves and serve.
Recipe Notes

Kinda-sorta based on this recipe from Simply Sated.

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