Main Dishes Recipes

Flo’s Skillet Pot Pie

January 4, 2018
Pot Pie ready for the oven

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? Make Flo’s Skillet Pot Pie and you’ll never look back.

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.

Flo's Pot Pie

Flo’s Skillet Pot Pie. A one pot wonder.

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.

Pot Pie ready for the oven

Pot Pie ready for the oven

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.

Vent the Pot Pie

Make sure to vent your Pot Pie

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.

Vent the Pot Pie

Homemade Buttery Flaky Pie Crust

Adapted from with a couple of minor change. I added a splash of vinegar. About 1 teaspoon. I used butter flavored vegetable shortening.

Course Pastry
Prep Time 10 minutes
Servings 2 pie crusts
Author Jeanne Rogers -


  • 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


  1. In a medium size (chilled if you like) bowl, mix flour and salt together

  2. 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.

  3. Measure the tsp of vinegar into your measuring cup and then add the ice water to measure a total of 1/2 cup.

  4. 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.

  5. 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. 

  6. 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

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.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Jeanne Rogers - Flo's Kitchen Blog


  • 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


  1. Preheat oven to 375°F (190°C)

  2. Heat a 9 to 10 inch cast iron or oven proof non-stick skillet over medium heat.

  3. Add butter, vegetables, and water to skillet. Season with salt, pepper and thyme. Cover and cook for about 5 minutes.  

  4. Add meat, dressing and gravy. Stir to combine and cook another few minutes to warm through. 

  5. 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. 

  6. 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. 

  7. Cut several slits in crust to vent.

  8. Bake at 375°F  (190°C) for 35 to 40 minutes until crust is golden brown.

Recipe Notes

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. 








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  • Sara January 25, 2018 at 8:49 pm

    (I’m sorry, I’m a binge-commenter) I love a good skillet pot pie! You’ve got to try it with buttermilk biscuits on top! I also like to mix in some basil or rosemary. I’ve never heard of vinegar being used in a pie pastry, I’m going to have to try that out!

    • Jeanne January 25, 2018 at 9:58 pm

      I love your comments! The vinegar in a pie crust helps make it nice and flaky. I tried a pot pie with biscuits but it turned out very dry. Do you leave any space between the biscuits?

      • Sara January 26, 2018 at 11:25 am

        Yes, I leave about 1 inch of space between the biscuits. I also use a ton of gravy because the biscuits tend to soak it up during the cooking as they expand so you need more gravy than you normally would for a regular pie crust. Vinegar for a flaky crust, thats brilliant! I will definitely try that!

        • January 29, 2018 at 7:24 pm

          I will have to give the biscuits a try. Can you ever have too much gravy? 😉

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