VEGETABLE POT PIE SKILLET WITH A CHEDDAR BISCUIT TOPPING

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Yummmm! We’ve already eaten half way through this dish, but I already want to make more! It’s just such a warm comforting, winter classic. This Vegetable Pot Pie Skillet contains a creamy, herb-infused sauce that drenches a medley of mixed vegetables and is topped with fresh, homemade biscuits that are dotted with cheddar cheese. I mean really, what’s not to love here?

I used a bag of frozen mixed vegetables to make this dish quick and easy and I wasn’t disappointed in the least. Frozen vegetables are a great option when you need several vegetables because it doesn’t leave you with a bunch of leftovers of each item. Plus, all the washing and chopping is already done for you! I might, in the future, also slice up some mushrooms to sauté with the onions because I think they’d be lovely in this dish, or I might even try doubling the amount of frozen mixed vegetables for more bulk.

The servings are on the smaller side for this one, but it’s a rich dish. There’s butter and a lot of it. But you burn more calories in the winter when it’s cold outside, right?? … That’s my story and I’m sticking to it. 🙈

P.S. If you don’t have cheddar or chives, you can totally do a plain biscuit topping and I’m sure you’ll still be quite happy. Want to make a chicken version? Use chicken broth in place of vegetable broth and stir in about a cup of chopped cooked chicken (maybe from a rotisserie chicken).

INGREDIENTS

• FILLING
• 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
• CHEDDAR BISCUIT TOPPING
• 2 cups all-purpose flour $0.19
• 3 tsp baking powder $0.18
• 6 Tbsp cold butter $0.66
• 1/2 tsp salt $0.02
• 1 cup shredded cheddar $0.94
• 2 Tbsp chopped chives (optional) $0.32
• 1 cup milk $0.38

INSTRUCTIONS

1. Dice the onion and add it to a deep, oven safe skillet with 3 Tbsp butter. Sauté the onions over medium heat until soft and transparent. Add 3 Tbsp flour and continue to sauté for about two minutes. Whisk in one cup milk until no lumps remain. Add the salt, thyme, sage, and some freshly cracked pepper. Allow the milk to come up to a simmer, whisking often, until it thickens.
2. ...........................................

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