Vegetable Pot Pie Skillet with Cheddar Biscuit Topping

Ingredients

• 3 Tbsp butter
• 1 onion
• 3 Tbsp all-purpose flour
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp dried sage
• Freshly cracked pepper
• 1 cup vegetable broth
• 1 lb frozen mixed vegetables*
• 2 cups all-purpose flour
• 3 tsp baking powder
• 6 Tbsp cold butter
• 1 cup shredded cheddar
• 2 Tbsp chopped chives
• 1 cup milk

Directions

1. Cut the onion into dice and put it in a deep, oven safe skillet with 3 Tbsp butter. Cook over medium heat, stirring as needed, until the onion is softened and translucent. Sprinkle in 3 Tbsp flour and keep cooking for about 2 minutes. Slowly whisk in 1 cup milk until the sauce is smooth. Add the salt, thyme, sage, and freshly cracked pepper. Let the milk reach a simmer, whisking frequently, until it thickens. Whisk in the vegetable broth and bring the sauce back to a simmer; it should be thick and creamy at this point. Stir in the frozen vegetables straight from the freezer. Reduce the heat to low and let everything warm through, stirring now and then, while you make the biscuit topping.
2. Heat the oven to 425ºF. In a large bowl, mix the flour, baking powder, and salt until evenly combined. Cut the butter into several pieces, drop it into the flour mixture, and work it in with your hands or a pastry cutter until the texture looks like damp sand. Stir in the cheddar and chives.
3. Pour 1 cup milk into the biscuit mixture and stir just until a dough comes together. If it feels too sticky or wet to handle, dust the top with a little more flour.
4. Move the dough to a lightly floured surface and press it into a 3/4-inch thick circle. Cut out 6 biscuits, gathering and reshaping the scraps if you need to cut more. Arrange the biscuits on top of the vegetable pot pie mixture in the skillet.
5. Bake for 18-20 minutes, until the biscuits are golden on top and the filling is bubbling around the edges. Serve hot.