Vegetable Pot Pie Skillet with Cheddar Biscuit Topping
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Budget Bytes · by Beth Moncel★ 4.8 (111)

Vegetable Pot Pie Skillet with Cheddar Biscuit Topping

NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 34%
CARBS 57G48% OF CAL
9G FIBER14G SUGAR34G OTHER
FAT 20G38% OF CAL
9G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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

mainamericancasserolevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 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)
PREP
20M
SODIUM
558MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.