Name: Vegetable Pot Pie Skillet with Cheddar Biscuit Topping
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: american
Ingredients: 3 Tbsp butter ($0.33); 1 onion ($0.25); 3 Tbsp all-purpose flour ($0.03); 1 cup whole milk ($0.38); 1/2 tsp salt ($0.02); 1/4 tsp dried thyme ($0.03); 1/4 tsp dried sage ($0.03); Freshly cracked pepper ($0.05); 1 cup vegetable broth ($0.14); 1 lb frozen mixed vegetables* ($0.97); 2 cups all-purpose flour ($0.19); 3 tsp baking powder ($0.18); 6 Tbsp cold butter ($0.66); 1 cup shredded cheddar ($0.94); 2 Tbsp chopped chives (optional) ($0.32); 1 cup milk ($0.38)

← Back to recipe search

Vegetable Pot Pie Skillet with Cheddar Biscuit Topping

Nutrition Facts

Per serving · recipe makes 6 · 55m total

Servings

Calories

26% of a 2,000 cal day

513KCAL

Protein

15g30% DV

% DAILY VALUE

Total Fat27g

34%

Saturated15g

73%

Unsaturated12g

—

Total Carbs53g

19%

Fiber5g

17%

Total Sugars8g

—

incl. Added Sugars0g

Starch40g

—

Sodium849mg

37%

% Daily Value is based on a 2,000 calorie day.

A creamy vegetable pot pie made in one skillet with a cheddar biscuit topping. Comfort food that uses frozen vegetables for convenience.

Ingredients

6 SERVINGS

3 tbspbutter
1onion
3 tbspall-purpose flour
1 cupwhole milk
½ tspsalt
¼ tspdried thyme
¼ tspdried sage
Freshly cracked pepper
1 cupvegetable broth
1 lbfrozen mixed vegetables
2 cupsall-purpose flour
3 tspbaking powder
6 tbspcold butter
1 cupshredded cheddar
2 tbspchopped chives — optional
1 cupmilk

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

55m total

Read the method on Budget BytesBeth Moncel’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainamericancasserolevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe