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Root Vegetable Skillet Pot Pie
Root Vegetable Skillet Pot Pie
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
One-skillet vegetarian pot pie - a rustic twist on a classic! Easy, crowd-pleasing weeknight dish with minimal cleanup.
Ingredients:
  • 1 pie crust
  • 3 tablespoons salted butter
  • 1/2 large yellow onion, diced
  • 2 large carrots, diced
  • 1 large sweet potato (1 1/2 cups), peeled and diced
  • 1 large Russet potato (1 1/2 cups), peeled and diced
  • 2 small sprigs (1/2 tablespoon) fresh rosemary, minced
  • 1/2 teaspoon dried rubbed sage
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons garlic, thinly sliced
  • 3 tablespoons flour
  • 1 1/2 cups no-chicken broth or vegetable broth
  • 1 cup whole milk
  • 1 cup frozen peas
Instructions:
  • Prepare the pie dough ahead: If you're making your own pie crust, chill it in the refrigerator until ready to roll out after making the pot pie filling.
  • Heat butter in a skillet over medium heat. Sauté the onion for 2 minutes. Add carrot, sweet potato, Russet potato, rosemary, sage, salt, and pepper. Sauté for 5 minutes, stirring occasionally. Stir in garlic and cook for another 2 minutes until vegetables are slightly softened with caramelized bits.
  • Create roux: Sprinkle flour over vegetables and stir until combined - vegetables may look slightly pasty, which is normal. Pour in broth and milk, stirring constantly and scraping any brown bits stuck to the pan. Bring to a boil over medium-high heat, then simmer over medium heat for 10-15 minutes, stirring occasionally. Sauce will initially seem too liquidy, but will thicken to a gravy-like consistency. Stir frequently and lower heat if simmer becomes a boil. Vegetables should be cooked through and sauce thickened.
  • Turn off the burner and transfer the skillet off the heat. Stir in the peas. Preheat the oven to 375°F while the skillet cools.
  • Take pie crust out of the refrigerator. Rest if needed. Roll on floured surface into an 11-inch circle, rotating as you go. Drape over filling in the pan. Gently press against the filling and pan sides. Ensure no gaps. Cut 2 to 4 steam vents, 2 inches each.
  • Start by baking the skillet in a 375°F oven for 25 minutes. Then, raise the temperature to 425°F and continue baking for another 5 to 10 minutes until the crust is flaky and deeply golden. Once done, take it out of the oven and allow it to cool for 5 to 10 minutes before serving.
  • Ladle the steaming hot dish into individual bowls, ideal for cozying up on cool evenings.

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