This can be a super quick weeknight dish for the regular rotation, because I can use a mix of vegetables depending on the season and then I otherwise have many of these ingredients already in the pantry.

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Skillet Vegetable Pot Pie

Biscuit-top is the star of the show

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: Southern

Keyword: Inspired by Marley Spoon

Servings: servings

Calories: 571kcal

Ingredients

Vegetables and sauce

1 tbsp olive oil
2 medium parsnips or carrots, chopped
1 medium fennel bulb or celery, chopped
1 cup edamame frozen or shelled fresh
¾ lb gold potatoes scrubbed and cut into ½"-¾" cubes
1 medium yellow onion chopped
¾ cup corn kernels from 1 ear corn, or use frozen if off-season
1 tsp salt
1 tsp black pepper or ¼ tsp white pepper, optionally
2 tsp vegetable bouillon
1½ cup water boiled in the kettle
2 tbsp flour
¾ cup whole milk

Biscuit

2 tbsp butter melted
⅔ cup milk
1 tsp white vinegar
1 cup flour
½ tsp salt
1½ tsp baking powder
3 oz Parmesan cheese finely shredded
2 springs Fresh rosemary finely minced

Instructions

Prep the vegetables by peeling, scrubbing and cleaning. Dice everything into small pieces appropriately bite-sized for pot pie. Onions and most of the vegetables can be combined to go in at the same time; the potatoes should stay separate. Also grate the parmesan cheese; finely mince the rosemary; and, strip the kernels from the corn (or set aside the frozen kernels if fresh is out-of-season). Mix the 2 tsp bouillon mix and some hot water and set aside. Mix the flour and dry ingredients. Verify you have all ingredients on hand, ready to use. (A reminder for this one because it is fastest if fully prepped.)
Preheat the oven to 450ºF. Gently melt 2 tbsp butter in a Dutch oven over medium heat on the stovetop, then transfer to a medium heat-proof bowl.
In the same Dutch oven, heat 1 tbsp oil over medium high. Add the onions and vegetables. Season with salt and pepper. Cook 5-7 minutes undisturbed, until softened and developing color.
Add the 2 tsp broth concentrate and 1½ cups water. Bring to a boil. While that is coming to a boil, whisk together 2 tbsp flour and ¾ cup milk until smooth. Once the pot is boiling, stir in the corn, potatoes and flour/milk mixture. Reduce heat to low and simmer, stirring occasionally, until cream sauce thickens, 4-5 minutes (and while you prepare the biscuits.
While that cooks, add ⅔ cup milk and 1 tsp vinegar to the bowl of melted butter and stir to combine (butter will clump). Add the premixed dry ingredients and stir to combine until there are no traces of dry flour.
Spoon 6-8 large drops of biscuit dough over the vegetable filling. Bake on upper rack until the biscuits are golden and cooked through and everything is tender, about 18 minutes.

Nutrition

Nutrition Facts

Skillet Vegetable Pot Pie

Amount Per Serving

Calories 571 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Trans Fat 1g

Cholesterol 38mg13%

Sodium 1578mg69%

Potassium 1324mg38%

Carbohydrates 77g26%

Fiber 12g50%

Sugar 12g13%

Protein 23g46%

Vitamin A 596IU12%

Vitamin C 42mg51%

Calcium 549mg55%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.