Here’s a rustic, veggie twist on the traditional pot pie! This weeknight dinner is prepared, cooked and served in one pan. It’s perfect for feeding a crowd and saves time washing dishes and tidying up.
In this recipe
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All-in-One Skillet Pot Pie
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Perfect pot pie filling
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Tips and Tricks
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Best herbs
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tips and swaps
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Other baking pans
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Advance and Freeze
BE PICTURED IN; CHARACTERIZED IN:
This rustic take on a pot pie combines the classic fall flavors of carrots, sweet potatoes, rosemary, and sage in a creamy sauce that tastes rich and bold even without chicken broth. Enjoy this pot pie as a vegetarian holiday dish or as a hearty side to a meat-heavy meal.
This pot pie is made on the stovetop, baked in the oven and served straight from the pan – saving time washing up! For those who want to save time ahead of time, a pre-made pie crust works just as well as a freshly made one. If it cools before everyone gets to the table, you can pop it straight back into the oven to keep it warm until everyone is done.
While it’s not the fastest recipe, its presentation and flavor will stand up to a casual family dinner or an elegant meal.
The perfect pot pie filling
If you find working with a traditional roux stressful, you’ll be happy to know that this recipe breaks the process down into a foolproof one: just butter the empty pan, sauté the veggies, then sprinkle the flour over it stir in the vegetable liquid. Let simmer until thickened.
When the pot pie goes into the oven, it’ll bake just long enough for the crust to cook on top and the filling won’t thicken much further.
Pie crust tips and tricks
- If you make the crust yourself, this recipe is an excellent choice as there is no crust left over. You____ not must an egg wash on top, but feel free to use one for extra shine if you prefer.
- Store the crust in the fridge for up to five minutes before rolling it out.
- Cast iron pans retain heat, so it’s best to let the cooked filling sit for about 10 minutes before placing the crust over the pan.
- Make sure the crust reaches the edges of the pan or the filling will spill out. It can overlap the rims of the pan outwards or just reach the inner rim; either works fine.
- Once the crust has been placed on the pan, use a sharp knife to make at least two 1 inch vent lines to allow the steam to escape.
The best herbs for pot pies
When it comes to flavor, rosemary and sage were chosen for their fall holiday vibe in this pot pie. Use either fresh or dried herbs; We recommend using one fresh and one dried so you don’t have to have two types of fresh herbs on hand at the same time.
To replace fresh or dried herbs or vice versa: Half a tablespoon fresh for half a teaspoon dried.
If rosemary and sage aren’t your favorite flavors, you can also use:
- thyme
- Italian herb mix
- Dried dill
Pot Pie Vegetable Tips and Swaps
This cake is easy to customize to your personal taste, but I recommend using mostly root vegetables here as they all have similar cooking times. If you swap in green vegetables like broccoli or zucchini, they overcook.
One-half to three-quarters of an inch cubes for all root vegetables ensures even cooking, and since this is a rustic dish, perfect cubes are not necessary.
As for root vegetables, the underground world of tubers is at your fingertips! Keep it simple with our selection Sweet potatoes, carrots and potatoesor join in a colorful exchange beets. you could also use parsnips, turnips or turnips, when available.
Whatever combination you choose, stick to just one or two sweet root vegetables (Beets, sweet potatoes or yams, parsnips) with at least one savory (potatoes, swedes, turnips) to equal four cups total. While white sweet potatoes are a bit firmer than yellow ones, either will work equally well here.
Peas are added for green color and a common pot pie flavor; They can be omitted or swapped out for lima beans in case you have friends or family who enjoy this contested vegetable.
No cast iron skillet? no problem
The fun of this dish isn’t lost if you can’t cook and serve everything in one vessel! If you don’t have a cast-iron skillet, cook the filling on the stovetop, then pour into a deep pie dish, cover with the crust and bake like this. We used a 10″ cast iron skillet, so a 10″ deep dish pie stand is ideal. If you don’t have a pie stand, cooking in a shallow 9×11-inch casserole dish will work.
How to advance and freeze pot pie
This dish reheats well and can be made a day ahead and then placed back in the oven at 350F for 25-30 minutes to reheat. Note that you don’t want to keep it in the cast iron skillet for more than two days or you risk the vegetables turning gray from the pan.
It also freezes well. Freeze individual portions or the whole pie in Tupperware containers, not the cast iron skillet itself. While the pie crust may soften slightly, reheating it in the oven rather than the microwave will help it crisp up again.
Need more pot pie in your life? Try these recipes!
- Vegetable Pot Pie
- Easy chicken pot pie
- Cajun turkey pot pie
- Chicken pot pie
- Leftover Pot Pies from Turkey
Pot pie with stir-fried root vegetables
ingredients
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1 pie crust
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3 tablespoon Salted butter
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1/2 big yellow onionrolled
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2 big carrotsrolled
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1 big sweet potato (1 1/2 cups), peeled and diced
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1 big RUsset potato (1 1/2 cups), peeled and diced
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2 small branches (1/2 tablespoon) fresh rosemarychopped
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1/2 teaspoon rubbed dried sage
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1 teaspoon kosher salt
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1/8 teaspoon ground black pepper
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2 tablespoon garlicthinly sliced
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3 tablespoon all purpose flour
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1 1/2 cups no chicken broth vegetable broth
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1 Cup whole milk
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1 Cup frozen peas
method
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Prepare the pie dough:
If you’re making your own pie crust, make that first and chill in the fridge for rolling out once you’ve made the pot pie filling.
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Melt the butter, sauté the onion, add the vegetables:
Place the pan over medium heat and add the butter. Once the butter has melted, add the onion and sauté for about 2 minutes.
Add the carrot, sweet potato, red potato, rosemary, sage, salt and pepper and sauté 5 minutes, stirring every minute. Add the garlic and cook another 2 minutes. When the vegetables are done, they will have softened slightly and show small specks of caramelization.
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Make the roux:
Sprinkle flour over the vegetables and stir. The vegetables will look a little pasty. It’s okay.
Add broth and milk, stirring constantly and scraping off any stock (brown bits) that is sticking to the pan.
Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, for 10 to 15 minutes. At first it looks like there is too much liquid and the veggies are swimming in it, but the sauce thickens to a sauce-like consistency.
Stir frequently and when the simmer comes to a boil, reduce the heat to a minimum. The vegetables should be fully cooked and the sauce thickened.
How to thicken sauceCONTINUE READING:
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Remove the pan from the heat and preheat the oven:
Turn off the heat, remove the pan from the heat and stir in the peas.
Preheat oven to 375°F. Let the pot pie filling and pan cool while the oven preheats and you roll out the pie dough.
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Roll out the cake base:
Remove your pie crust from the refrigerator. If it’s too tight to roll out, let it rest for 5 minutes.
On a lightly floured surface, roll out your pie dough into a circle, twisting the dough a quarter turn each time you pass over it with a rolling pin, until it measures 11 inches in diameter.
Drape the dough over the rolling pin. Use the rolling pin to place the circle of dough over the filling in the pan. Gently press the dough against the filling and up the sides of the pan. Be careful when pressing as your pan will still be warm. Make sure there are no gaps for the filling to seep in.
Cut 2 to 4 2-inch slits in pie crust to allow steam to escape.
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Bake:
Place the pan in the oven at 375°F and bake for 25 minutes. After 25 minutes, increase heat to 425°F and bake an additional 5 to 10 minutes, until crust is flaky and deeply golden. Remove from the oven and let cool for 5 to 10 minutes.
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Surcharge:
Scoop piping-hot portions into serving bowls. Perfect for nights when it’s chilly in the air.
| nutritional information (per serving) | |
|---|---|
| 468 | calories |
| 22g | Fat |
| 59g | carbohydrates |
| 9g | protein |
