Baby, it’s cold outside! Nothing warms my bones or my heart like a piping hot bowl of veggie pot pie. Before I became a pescatarian I would have said chicken pot pie, which you can totally do with this recipe. I made this dish and shared some with my meat eating friends who didn’t even realize the chicken was missing; it is that good. They also probably didn’t notice that the milk and gluten was missing too! I confess, I did use butter for the drop biscuit topping. I mean what is a Southern girl to do without butter in her biscuits for heavens sake?! Want to skip the butter and make this recipe squeaky clean? You can use coconut oil! Or try butter flavored Crisco; a trick I learned from my mother-in-law and sister-in-law who bake dairy free for my niece. What’s up Alice!?! The Crisco, not so clean, but if you really want that butter taste without the dairy give it a try!
Veggie Pot Pie Skillet with Homemade Biscuits
Prep Time: 15 min.
Cook Time 45 min.
- 1/2 cup GF all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 T cold butter, cubed (or coconut oil or butter flavored shortening)
- 2 T cold unsweetened original almond milk
- 3 T Greek plain yogurt (I use Fage Total 0%)
Pot Pie Filling
- 1 medium sweet onion, as if there were any other kind
- 2 cloves garlic, minced
- 1 cup sweet potato, peeled and diced
- 1 cup potato, peeled an diced
- 1/2 cup diced carrots
- 1 cup frozen or fresh peas
- 1 cup low sodium veggie broth
- 1 tsp dried thyme
- 1 tsp dried Herbes de Provence – a blend of various spices including rosemary, marjoram, and thyme.
- 2 cups unsweetened original almond milk
- 4 T GF all purpose flour
This recipe was modified from Naturally Ella Root Vegetable Pot Pie.
First, we will make the biscuits. If I could have done anything differently about this recipe, I would have doubled the biscuit batch. Especially since they are SO SIMPLE. After all, the best part of any pot pie is the crust 😉 In a medium bowl combine your choice of flour, baking powder and salt.
Cut in the butter either using two forks or a pastry blender until you have a crumbley but not chuncky mixture. The goal here is to break up the butter so that it is evenly distributed through the flour. It is important that your butter is cold or else it won’t crumble, it will blend and this will greatly affect the consistency of your biscuit. Add milk and yogurt, stir until combined. Set in the fridge until ready to use.
Pre-heat oven to 375 F
In a deep cast iron skillet, heat 1 T of olive oil over medium high heat. Add diced onion and minced garlic to skillet. Cook for about 3 minutes, stirring on occasion, until onions are translucent. Except the green peas add all of your veggies and the vegetable broth.
While your veggies are cooking whisk together the milk and flour in a bowl and put aside. I am pretty sure you call this a slurry or at least The Pioneer Woman does. As far as I am concerned whatever she says goes.
Make sure you whisk until are the lumps of flour are out. Add the peas, then pour in the milk mixture and herbs.
Remove biscuit dough from the fridge. Using a spoon portion out about six biscuits, or if you have doubled the recipe twelve. Hey! Math in action 😉 Dust your hands with a little extra flour and roll the single portion of dough in your hand, then slightly flatten. Gently place the biscuit into the pot pie filling.
Yummm look at that herby goodness.
Place skillet into oven and allow to bake for 30 minutes. The sauce will reduce and thicken (note the awesome ring around the skillet in the feature photo, wish I would have wiped that out…I don’t call myself a blogger in training just for kicks!) and the biscuits will brown on top.
It is soooo nice because the bottom half of the biscuit cooks in the pie filling and does not brown. It is pretty much like a dumpling of heaven. Enjoy!