Vegetarian Skillet Pot Pie
Savoury, full of vegetables and topped with store-bought puff pastry, this flavourful pot pie is conveniently made using just one skillet! It’s comfort cooking, and comfort food at its finest.
Why it’s so flavourful~
Starting by sautéing meaty portobello mushrooms and making the filling in the same pan adds immensely to the overall flavour. Once cooked, the mushrooms are removed and set aside – to be added back later. You get on with cooking the other veg and finishing the pie, all in the the same skillet. Talk about a win-win, with the bonus of having less clean up, and that’s always a good thing in any kitchen!
It’s all about the veg.
One of the best things about a veggie pot pie… you get to use your favourite vegetables! In fact, this would be a great way to use leftover veg from a big Sunday or holiday dinner. For any that are already cooked, you’d just add them at the very end!
For any raw vegetables that you do use, time the cooking accordingly, so they’re all cooked at the same time. Root vegetables work very well here, adding to the heartiness of the dish.
If you can’t get portobello mushrooms do use another type of mushroom such as cremini. The flavour & texture they provide really is incredible, contributing much to the overall dish.
Buttery Puff Pastry! A fave ingredient~
It’s such a terrific thing to have on hand, find a brand you like and keep a stash in the freezer! To me it’s indispensable and used regularly for recipes like easy apple puff pastry hand pies or elegant asparagus & prosciutto tarts. It really is a very easy way, to make some posh recipes, both savoury & sweet.
When cutting the pastry, I should’ve had it fit the pan to the edges – not that it took anything away from the taste. It did in fact give a peek to the goodness underneath, and that’s a good thing!
You could cut the pastry into shapes, and go nuts with decorating. Just be sure to pop it back in the freezer to chill, before placing and baking. Once baked, a sprinkle of chopped herbs adds a fresh pop of colour & taste!
Vegetarian Skillet Pot Pie
Store-bought puff pastry tops the filling in this comforting vegetarian dish, that’s made using just one skillet.
- 1 sheet puff pastry thawed but cold
- 3 tablespoons extra virgin olive oil
- 1 portobello mushroom cut into roughly 2” pieces
- 1 teaspoon fresh minced rosemary or thyme or 1/2 teaspoon dried thyme, I don’t recommend dried rosemary
- 1 medium onion cut into small dice
- 2 medium carrots peeled and thinly sliced
- 1 medium Yukon Gold or red potato peeled & cut into 1/2” pieces, put in bowl & cover with cold water
- 1 medium sweet potato peeled & cut into 1/2” pieces
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- 2 cups, approx. vegetable stock or water
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh Italian parsley to garnish after baking
Heat the oven to 400°F.
Unroll the puff pastry on a piece of parchment, and place on a cutting board. Using a small paring knife, cut it to fit the skillet, using a ruler if necessary. Make a couple small slits in the top for vents, and pop it in the freezer to keep it cold.
Put a 10” cast iron skillet on medium high heat, and add one tablespoon of the olive oil. Add the mushrooms and cook for 2 - 3 minutes until starting to colour. Add the rosemary and cook for 2 - 3 minutes more or until nicely golden. Remove from skillet and set aside.
Put the skillet back on medium heat, and add 1 more tablespoon of oil. Add the onion & carrot and sauté over medium heat for about 5 minutes.
Add in the sweet potatoes, potatoes and garlic, cooking for 1 minute. Add 1/4 cup of the potato water, cooking until veg are somewhat tender, approx. 3 - 4 minutes.
If the pan is dry, add in another teaspoon or so of the remaining olive oil. Sprinkle the flour into the skillet, cook stirring for 2 minutes.
Pour in the stock or water (using any leftover water from the potatoes) stirring constantly, and bring it to a boil. Cook until the liquid thickens, 1 to 2 minutes. Stir in the reserved cooked mushrooms & frozen peas. Taste and adjust the seasoning with salt and pepper as needed.
Pour the mixture into the pie crust/pan, smoothing the top. Top with puff pastry and bake at 350°F for approx. 30 minutes, until golden and bubbly. Serve at the table right from the skillet.
If you don’t have a cast iron skillet, use any skillet that’s oven proof.
You could also use a regular baking dish of a similar size, transferring the cooked vegetable mixture to it, then topping with pastry to fit.