How to Make Vegetable Pot Pie Skillet at Home

Yummmm! We’ve already eaten half way through this Vegetable Pot Pie Skillet, but I already want to make more! It’s just such a warm and 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 cheddar biscuits that are dotted fresh chives. I mean really, what’s not to love here?

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.

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)

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