Lunch & Dinner, Recipes

Skillet Vegetable Pot Pie

Biscuits, veggies, and a creamy sauce all in one pan!


Last Sunday we had snow flurries, and then a major frost on Monday…followed by a few gorgeous almost 60 degree days, then more snow flurries. It’s the time of year when I just want to weather to make up its mind. I would love an Indian Summer, but I can do a chilly fall or early winter if the weather just stays the same.

There are some things I cook year-round, but those cold days–especially the first few–call for their own culinary style. Warming, hearty foods are a must.

This vegetable pot pie is so easy to make, and you prepare it and cook it in the same dish. What could be easier than that? A creamy sauce, perfectly cooked vegetables, and fluffy biscuits all in one dish! Not up to making your biscuits from scratch (I highly encourage everyone to do this)? Sub in your favorite pre-made store-bought biscuits dough. Want a vegan version? Sub in unsweetened, unflavored almond milk and vegan biscuits.


Skillet Vegetable Pot Pie

Serves 4

Filling and instructions adapted from The Minimalist Baker, biscuit recipe from good ol’ Joy of Cooking


For the filling

  • butter or oil for the pan
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1/4 cup milk
  • 2 cups frozen mixed vegetables (I used peas, green beans, carrots, and corn), or use fresh
  • salt and pepper

For the biscuits

  • 2 cups all-purpose flour (or use white whole wheat or half white half whole wheat)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 T cold butter, cubed
  • 3/4 cup milk


Preheat oven to 425ºF

In an oven-proof skillet, saute onions and celery until golden brown and soft. Add the garlic and saute until fragrant, about 30 seconds to 1 minute. Stir in flour, letting it toast for a minute before continuing. Slowly add vegetable broth and milk. Let simmer until thickened, about 10 minutes. If it does not seem to be thickening, scoop out some of the broth and mix with a spoonful of flour, then return to pan. Add vegetables, salt, and pepper, and cook for 4-5 minutes.

While the filling cooks, work on the biscuits. In a large bowl, stir together flour, baking powder, and salt. Cut in the cold butter, using whatever your favorite method is (mine is clean hands), and work until most of the mixture resembles coarse corn meal–some larger pieces of butter are OK. Stir in milk until the dough holds together, adding another small splash if needed. Turn the dough onto a clean, floured surface and fold the dough a few times before flattening into a rectangle that is about 1/2″ thick. Cut out biscuits–I needed 6 to cover my pan and had a few left over. Don’t have a biscuit cutter? Use the rim of a wine glass.

Place biscuits on top of filling. Set skillet on a cooking sheet to catch any drips, and bake until the tops of the biscuits are golden brown, about 14-16 minutes.


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