Skillet Vegetable Pot Pie

Creamy gravy, tons of veggies and a flaky crust? And it doesn’t take all day!?

This recipe for a skillet vegetable pot pie, loaded up with Tommy’s Vegetable Medley and Tommy’s Cauliflower & Green Beans, will have family and friends lining up for seconds. While we love the flavor and texture of homemade pie dough, you can easily use a store-bought alternative to save about twenty minutes of prep time.

Ingredients:

For the filling:

4 tbsp Butter
3 tbsp All-Purpose Flour
1/2 cup Onion, 1/4″ Dice
3 cups Milk
1/2 bag Tommy’s Vegetable Medley
1/2 bag Tommy’s Cauliflower & Green Beans
1 tsp Fresh Thyme, Minced
1 tsp Ground Black Pepper
Kosher Salt, as desired

For the crust: (Optional: Use store-bought crust, instead.)

1 3/4 cup All-Purpose Flour
1/2 tsp Kosher Salt
9 tbsp Butter, Chilled, 1/4″ Slices
3-4 tbsp Water, very cold

Want to add some protein? Add your favorite plant-based protein, or add:

1 lb Chicken Breast, 3/4″ Cubes

Servings: 8

Prep Time: 90 minutes

This Recipe is: Egg Free, Nut Free

Cook For:
Dinner

Cuisine Type: American

Directions:

Preheat oven to 375F.
Prepare the pie dough. In a mixing bowl, combine the all purpose flour, salt, and sliced butter. Mix by hand until crumbly with pea-size balls of butter.
Fold in the cold water gradually until the pie dough just comes together. Be careful not to over mix. Put the finished dough in the refrigerator and reserve for later.
Prepare the filling. Warm a well-seasoned cast iron pan (or oven-safe nonstick pan) over medium heat. Add the butter and once melted, immediately add in the diced onion. Cook stirring frequently until the onion is translucent, about 5 minutes.
Add in the all-purpose flour and stir until a paste-like mixture is formed, also known as a roux. Continue to cook the roux for 1-2 minutes, stirring frequently. With a single pour, add in the milk and stir to combine using a whisk. Continue to cook over medium heat, stirring occasionally with a whisk in order to prevent scorching.
Once the mixture reaches a low simmer, add the diced raw chicken or plant-based protein (optional) and allow it to poach in the simmering gravy until cooked halfway, about 8 minutes.
Stir in all remaining ingredients for the filling and remove pan from the heat. Remove the reserved pie dough from the refrigerator and on a floured work surface, roll out to a 1/4″ thick disc.
Drape the disc over the pan and press down so that the bottom of the dough is touching the filling in all areas. Gently fold the dough around the outer edges of your pan and cut away any excess. Using the tip of a sharp knife, poke several air holes both in the center of the pot and along the outer edges, about 1/2″ away from the edge. This will allow the steam to escape and prevent your pie from boiling over or dripping excessively.
Transfer the assembled pot pie to your oven and bake until the top is golden brown and crispy, about 35 minutes.
Once fully baked, remove the pot pie from the oven. For the best results, allow it to rest for 10 minutes before serving. Enjoy!