Filling:
3 Tbs butter
1 onion
3 Tbs flour
1 c whole milk
1/2 tsp salt
1/4 tsp thyme
1/4 tsp sage
1/4 tsp pepper
1 c vegetable broth
1 lb frozen mixed vegetables (I use something that has carrots, corn, and green beans)
Cheddar Biscuit Topping
4 c flour
2 Tbs baking powder
12 Tbs cold butter
1 tsp salt
2 c shredded cheddar
4 Tbs chopping chives (optional)
2 c milk
Dice the onion and add it to a deep, oven safe skillet (I just use my Dutch oven) with the butter. Saute the onion until soft and transparent. Add the flour and continue to saute for 2 minutes. Whisk in the milk until no lumps remain. Add the seasonings. Allow the milk to come to a simmer, whisking often, until it thickens.
Whisk in the vegetable broth and allow is to come to a simmer again. The sauce should be thick and creamy. Add the frozen vegetables and stir to combine. Turn the heat down to low and allow the mixture to heat through, stirring occasionally while you prepare the biscuits.
Preheat the oven to 425. In a large bowl stir together the flour, baking powder, and salt until well combined. Cut the butter into several chunks, add to the flour mixture and then use a pastry cutter to cut the butter into the flour until it resembles damp sand. Stir in the cheddar and chives. Add milk and stir until a dough forms. Add a dusting of flour if it seems to sticky to work with your hands.
Turn the dough onto a lightly floured surface and press down into a 3/4 inch circle, then cut biscuits out of it (gather up the scraps and reshape to make more). Place 6+ biscuits over top of the vegetable pot pie mixture in the skillet, put the rest on a baking sheet.
Bake all in preheated oven 18-20 minutes. Serve hot.
From Budget Bytes
