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.
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!
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
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- 3 Tbsp. butter
- 1 small onion, diced
- 3 Tbsp. flour
- 1 c. milk
- 1 c. vegetable broth
- 1/2 tsp. salt
- 1/4 tsp. dried thyme
- 1/4 tsp. dried sage
- ground black pepper, to taste
- 1 lb. frozen mixed vegetables
- 2 c. all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 6 Tbsp. cold butter
- 1 c. shredded cheddar
- 2 Tbsp. chives, snipped (or 2 tsp. dried chives)
- 1 c. milk
Ingredients
For the filling:
For the cheddar biscuits:
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- 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.
- 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.
- 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.
- Take the veggie filling off the heat and dollop the biscuit mixture evenly across the top of it.
- 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.)
Somewhat adapted from Budget Bytes.