I love a good pot pie. I know, the crust is flour and butter. But, I love a good pot pie. Boston Market, Kentucky Fried Chicken and once upon a time Banquet or Marie Callander Frozen Pot Pies. The frozen ones of late have changed though. They are mainly crust and gravy. What happened to all the vegetables and meat?
Right after Thanksgiving Sally’s Baking Addiction had a post for skillet pot pie. Now that’s what I am talking about! Sinfully delicious comfort food and a one pot meal. So last night, using her amazing pie crust recipe, I made a skillet pot pie using one of my vintage cast iron skillets. I added some of the extra pork from the Posole I made a couple of days ago, some gravy and dressing from Christmas (frozen), and frozen mixed vegetables.
Here is how it turned out.
The crust is the best one I have ever made. Light as a feather, flakey and yet very easy to work with.
Transform ho hum leftovers into something special comfort food. Did I mention, it’s a one pot meal! I made the pie crust mid-afternoon with just a few minor changes. Sally’s recipe is for a covered pie (2 crusts) so I divided the dough into two and froze the second half. The first half I wrapped in plastic and popped into the fridge to rest for an hour or so. Come dinner time I cooked the frozen mixed vegetables (you know the bag that has green beans, corn, carrots and peas) in my cast iron skillet with a bit of butter and just a tad of water. I seasoned them with salt, pepper and some thyme. After I simmered the vegetables for 5 minutes or so covered, I added the meat, gravy and dressing. I stirred everything around and warmed it all through.
I took the filling off the stove and let it cool a bit. Meanwhile, I rolled out the crust so it was maybe an inch larger that the skillet. I placed the crust over the filling and folded the edges over into the skillet. The crust functions as sort of a lid keeping the filling nice a moist.
I cut a few vents in the top. Then popped it into my Breville Oven at 375° for 35 to 40 minutes. The smell was wonderful. There is no bottom crust so it will sort of fall apart when you dish it out but the one crust is just right. Sorry Mrs. Calandar, you have been replaced! I can’t wait to try this with some other vegetables and play around with the gravy a bit. I’d love to know how it turns out for you.
Homemade Buttery Flaky Pie Crust
Adapted from SalllysBakingAddiction.com with a couple of minor change. I added a splash of vinegar. About 1 teaspoon. I used butter flavored vegetable shortening.
- 2 1/2 cups (315g) all purpose flour
- 1 1/4 tsp salt
- 6 tbsp (90g) cold unsalted butter cut into cubes
- 3/4 cup (148g) cold butter flavored vegetable shortening cubed
- 1/2 cup minus 1 tsp ice water
- 1 tsp white vinegar
In a medium size (chilled if you like) bowl, mix flour and salt together
Add COLD cubed butter and COLD shortening to flour mixture. Using two forks or a pastry cutter, combine all ingredients together until mixture has texture of a coarse meal. Do not over work the dough. You want it to be lumpy.
Measure the tsp of vinegar into your measuring cup and then add the ice water to measure a total of 1/2 cup.
Add most, but not all of the water to the flour mixture. Stir to combine using a wooden spoon or rubber spatula. Mix until the dough has started to clump together. Add a bit more water if needed. Depending on your environment you may need to add up to another 1/4 cup. I added exactly 1/2 cup and the dough was perfect. It's ok if its a bit crumbly. You want it to just hold together.
Form the dough into 2 round disks. Wrap them well in plastic wrap. Allow the dough to rest in the refrigerator and hour or two before rolling it out.
The dough will keep in the refrigerator for up to 5 days and up to 3 months in the freezer.
Flo's Skillet Pot Pie
Old fashioned comfort food at it's best. Let nothing go to waste. Use up your leftover meat, vegetables, gravy and even dressing in the easy one pot meal.
- 1 pie crust
- 1 tbsp butter
- 2 cups frozen mixed vegetables thawed
- 1 tbsp water
- 1 to 2 cups cooked pork , chicken or beef cut into bite size pieces
- 1/2 to 3/4 cup leftover gravy
- 1/2 cup leftover dressing optional
- salt and pepper to taste
- 1 tsp thyme to season the vegetables
Preheat oven to 375°F (190°C)
Heat a 9 to 10 inch cast iron or oven proof non-stick skillet over medium heat.
Add butter, vegetables, and water to skillet. Season with salt, pepper and thyme. Cover and cook for about 5 minutes.
Add meat, dressing and gravy. Stir to combine and cook another few minutes to warm through.
Take skillet off heat and allow it to cool a bit. Meanwhile, roll out pie crust dough so that is about 1 inch larger than the skillet.
Place crust over filling in the skillet. Fold the edges of the crust back over itself. Make sure the crust completely covers the filling so it will act as a lid keeping the filling nice and moist.
Cut several slits in crust to vent.
Bake at 375°F (190°C) for 35 to 40 minutes until crust is golden brown.
This recipe is more of a guideline. Feel free to improvise with ingredients that you have on hand. Make sure you include some sort of gravy, even if it's a can of cream of mushroom soup.