Rustic Iron Skillet Pot Pie

Homestyle Iron Skillet Pot Pie

My daughter is usually somewhat appalled at the disorganization in my refrigerator, along with the occasional discovery of leftovers-turned-science experiments lurking in its dark recesses.

On her last visit to Denver, her husband Jared was hungry and I told him, “Just look in the fridge and see what looks good to you. You never know what you might find.”  To which Rachel immediately deadpanned, “Or what might jump out at you.”

So before I accidentally create new life forms from my leftovers,  I really do try to use them up in more timely fashion these days. There are certain recipes I  go-to when I need to use up the food I have on hand at the end of the week. This easy version of pot pie is one of the most successful and  requested ones.

It is a little slice of flaky, creamy, hot home-style goodness. I don’t know why pot pie tastes so much better in an iron skillet than in a pie pan, but it does. And you’ll be amazed how easy it is, how fast it cooks up and comes together. (However, if you don’t have an iron skillet,  it is still pretty darn amazing in a deep dish pie pan.)

Becky’s
Rustic Iron Skillet Pot Pie

Serves 4 to 5

Ingredients

1 pie crust, your favorite recipe, or refrigerated version or vegan version. (Click link for a great flaky vegan recipe!)

1/4 c. flour

2 T. olive oil

2 T. butter or Earth Balance (vegan)

1 1/2 c. chicken, veggie, or  beef broth

2 potatoes, peeled and  diced

4 medium carrots, peeled and diced

1/4 c. teriyaki sauce

1/2 t. grated garlic

1/2 c. frozen corn

1/2 c. frozen peas

Any other bits of leftover cooked veggies you have on hand. (I had about a 1/2 c cooked mushrooms to toss into the mix tonight, along with some leftover sauteed onions & peppers.)

Leftover diced cooked meat: chicken or beef, or any combination to make 1 1/2 to 2 cups, depending on how much you like and how much room is left in the skillet! (I diced a large cooked chicken breast and a cup of diced leftover roast. I often use leftover Rotisserie chicken meat for this dish.)

For Vegans: Use 1 can drained kidney beans and 1 can drained butter beans in place of meat. The kidney beans add a nice firmness and color and the butter beans are big and creamy and well, buttery. The combination makes a very tasty veggie pot pie.  If you have a favorite vegan meat substitute, this could also be used.

Salt & Pepper to taste

Directions:

Preheat to 400 degrees.

Cook diced potatoes and carrots in about two cups water with dash of salt, turning  burner to high to get a boil going, then down to medium heat to let them simmer.

While potatoes and carrots are cooking, mix 1/4 c. flour with 2 T. oil and 2 T. butter (Earth Balance for Vegans) in bottom of  10 inch iron skillet. Cook and stir constantly on medium heat until  a paste forms (happens quickly), and while stirring with one hand (use a whisk),  pour 2 1/2. cups veggie, beef or chicken broth slowly into skillet to make thickened gravy. (If you are new to gravy-making it helps to have a partner do the slow pouring of broth while you whisk.)

 

To the simmering gravy add:

2 T. teriyaki sauce

1/2 t. grated garlic

1/2 c. frozen corn

1/2 c. frozen peas

Any other leftover veggies you have on hand. (I had about a 1/2 c cooked mushrooms to toss in to the mix tonight, along with some leftover sauteed onions & peppers.)

To this add the drained, cooked carrots and potatoes. Gravy should be pretty thick and creamy (about consistency of heavy cream);  adjust to desired thickness by simmering more to thicken, or adding a little more broth to thin. (You can add a splash of half-in-half or cream if you want a more creamy gravy.)

At this point, add salt and pepper to taste. Stir. Remove from burner.

Place uncooked pie crust over the top of the hot gravy-veggie mixture and carefully (that skillet is hot!) tuck the edges of the pie crust just inside the cast iron pan as pictured.  Cut decorative slits in pie crust with a sharp knife  to allow steam to escape.

Transfer skillet (using potholders) to 400 degree oven  for 20 minutes or until crust is flaky and golden.

Serve pot pie at the table in the skillet, with big spoon to let each person dip out what they want. (Be sure to wrap a tea towel around handle of iron skillet so nobody burns themselves touching it.)   Best served and eaten in bowls to catch every drop of goodness.  Serve with a simple side of sliced fresh fruit and you’ve got dinner!

Variations: Some people prefer more “crust” with their pot pie. I love pie crust, too, but too often the bottom of pot pies can be soggy. So I will simply cook an extra round of pie dough, flat, on a cookie sheet,  break it up in about 2 inch pieces, and serve in a bowl at the table, allowing “pie crust” lovers to add more crispy crusts to their bowl if desired. No soggy bottoms!

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4 Comments on “Rustic Iron Skillet Pot Pie”

  1. […] Rustic Iron Skillet Pot Pie Would be great with shredded Turkey or Chicken, crumbled tempeh, or Chik’n Strips. […]

  2. Marie Henslin says:

    Hope that is in the cookbook as mine will be coming tomorrow. Re-seasoning my Mothers Iron Skillet…

    • I’m so glad you are getting a copy of the book. I’m bringing one to your son on Monday:) Our book is actually more of funny mother daughter memoir but with lots of recipes, too. I think you’ll enjoy… I don’t think this recipe is in the book but the directions are here on our blog:) Enjoy!


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