Nothing says cold weather comfort food like a fragrant, bubbly pot pie. It’s a great way to use up leftover meat and veggies, and the flavor possibilities are limited only by your imagination! Not a meat eater? Substitute any combo of mushrooms, seasoned tofu, seitan, cooked beans, or vegetarian sausage and you’re good to go.
I like using my cast iron skillet with top and bottom crusts, but it works fine in a glass pie plate. Skipping the bottom crust saves calories but I’m going all out tonight :)
Skillet Pot Pie
One package refrigerated pie crust
2 cups chicken (or veggie) broth
3 tbsp olive oil
2 small onions, sliced
1-2 stalks celery, chopped
8oz package button or Baby Bella mushrooms, chopped
2-3 med carrots, peeled and diced
2-3 cloves garlic, minced
2 cups vegetables (any combo of frozen peas, corn, peeled diced potato, winter squash, cabbage, sweet peppers, cauliflower, etc)
2 cups cooked shredded chicken, sausage, or meatless protein (I used a 12oz package of Aldi Italian veggie sausage)
1 tbsp dried herbs (try thyme, sage, dill, rosemary, parsley, and/or marjoram)
3 tbsp flour
¼ cup red or white wine (optional)
Salt and pepper to taste
Instructions
Preheat oven to 375F.
Heat olive oil in a pan and sauté onions, celery, carrots and mushrooms for 5 min. Add garlic, herbs, and meat/protein and heat through.
Add the rest of the veggies. Sprinkle flour on top and cook 2-3 minutes, stirring constantly. Add wine and broth and simmer 3-4 minutes until gravy thickens. Remove from heat and let cool 10 minutes.
Lay out the first circle of crust in a cast iron skillet (or pie plate) and pour the filling on top.
Cover with the second crust, pinch edges together, and use a sharp knife to cut vents.
Bake for 45-50 minutes until crust is golden brown. Let sit 10 minutes before cutting. Enjoy!
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