Veggie Pot Pie Skillet with Cheddar Biscuits
A creamy veggie filling gets topped with tender cheddar biscuits in this vegetarian comfort food!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish, vegetarian
Servings: 5
For the filling:
- 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
For the cheddar biscuits:
- 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
For the filling:
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.
For 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.)