Veggie Pot Pie
This Veggie Pot Pie is a comforting skillet meal featuring a creamy, herb-seasoned vegetable filling topped with golden biscuits and melty cheddar cheese. It’s a cozy vegetarian twist on the classic pot pie, perfect for chilly nights or when you're craving something hearty and satisfying.
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Pantry
2 tbs Flour
1 Onion
1 tbs Italian Seasoning
1 15-oz can Broth
Fridge and Freezer
3 tbs Butter
1 cup Milk
1 bag Frozen Peas and Carrots
1 cup Cheddar Cheese
1 tube Refrigerated Biscuits
Directions
Wash hands with soap and water. Peel and chop the onion. Preheat the oven to 425 degrees.
Heat 3 tbs butter in a large, oven-safe skillet over medium high heat and cook the onion until softened.
Add the flour and whisk until smooth. Whisk in 1 cup milk, a little at a time, until smooth. Stir in the Italian seasoning and season with salt and pepper. Allow the mixture to come up to a simmer, whisking often, until it thickens.
Whisk in the broth and allow it to come up to a simmer again. You should now have a thick, creamy sauce. Add the frozen vegetables and stir until heated through. Turn the heat down to low and allow the mixture to heat through, stirring occasionally.
Top the vegetable filling with biscuits and sprinkle with the cheese. Bake the skillet for 18-20 minutes, or until the biscuits are golden brown on top and the filling is bubbly around the edges.
Serve hot. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.