![['Close-up of a skillet filled with vegetable pot pie, featuring a golden-brown cheddar biscuit topping.', 'Side view of a bubbling vegetable pot pie in a skillet, topped with crispy cheddar biscuits.', 'Juicy vegetable pot pie served in a skillet, showcasing its flaky cheddar biscuit crust.', 'A delicious-looking vegetable pot pie in a skillet, garnished with melted cheddar cheese on top.']](https://quickflavorfix.com/wp-content/uploads/2026/07/vegetable-pot-pie-skillet_1_U1.webp)
Vegetable Pot Pie Skillet with Cheddar Biscuit Topping
A comforting skillet dish featuring a creamy vegetable filling topped with cheesy, flaky biscuits. Perfect for a cozy dinner with minimal fuss.
Ingredients
Vegetables and Sauce
- 3 Tbsp butter
- 1 onion onion
- 3 Tbsp all-purpose flour
- 1 cup whole milk
- 1/2 tsp salt
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- to taste freshly cracked pepper
- 1 cup vegetable broth
- 1 lb frozen mixed vegetables
Biscuit Topping
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp cold butter
- 1 cup shredded cheddar
- 2 Tbsp chopped chives (optional)
- 1 cup milk
Instructions
- Sauté diced onion in butter until soft, then stir in flour and cook briefly. Whisk in milk and seasonings, simmer until thickened.
- Add vegetable broth and frozen vegetables, simmer until heated through. Preheat oven to 425°F.
- Mix flour, baking powder, salt, and cut in butter until crumbly. Stir in cheddar and chives, then add milk to form a dough.
- Shape dough into 6 biscuits, place over vegetable filling in skillet. Bake for 18-20 minutes until golden and bubbly.
Notes
Use cold butter for flaky biscuits and feel free to add more herbs for extra flavor.