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.