Vegetable pot pie with biscuit topping
A creamy, cheesy vegetable filling bubbling under golden, buttery biscuits, the easiest pot pie there is and a great home for frozen vegetables.
- 55 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $1.49 a serving
- 510 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- ¼ cup butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 russet potato, large, cut into ½-inch dice
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup milk
- 12 oz frozen mixed vegetables
- 1 cup shredded cheddar
- 1 can refrigerated biscuit dough
From your pantry
- 1 tsp dried thyme
- ⅓ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 510 calories, 14 g protein, 59 g carbs and 25 g fat, and costs about $1.49 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No russet potatoes? Yukon Gold potatoes work.
- No milk? Half-and-half works.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the butter in a large oven-safe over medium heat.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Cook the onion, celery and potato, stirring, until the potato is nearly tender, 8 to 10 minutes.
Medium heatTimer: 9 min
Stir in the garlic and thyme for 1 minute, then sprinkle in the flour and stir for 1 minute more.
Medium heat
Slowly pour in the broth, then the milk, stirring the whole time. until thick like gravy, 4 to 5 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Dolly’s tip: Pour a little at a time at first and stir it smooth before adding more. That’s how you avoid lumps.Stir in the frozen vegetables, cheddar, salt and pepper and take the pan off the heat.
Separate the biscuits, cut each in half and lay them cut side down over the filling.
Dolly’s tip: No oven-safe skillet? Pour the filling into a 9x13-inch dish before you add the biscuits.until the biscuits are deep and the filling bubbles around them, 20 to 25 minutes. Let it sit 5 minutes before scooping.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 22 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Pantry dinners ›What to make with potatoes and cheddar ›