When the leaves turn and the temperature drops, it’s pot pie time! This “skillet pie” does the whole thing in one pan. Seasonal, creamed veg all snuggled up under flaky, buttery, “everything”-studded crust. What’s not to love?
Recipe
Winter Veggie Skillet Pie with
“Everything” Crust
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Ingredients:
For the “Everything” Crust:
● 1 1⁄4 cups all-purpose flour
● 1⁄2 tsp salt
● 1⁄2 cup (1 stick) cold unsalted butter, cut into cubes
● 1⁄4 cup ice water
● 1 1⁄2 tbsp everything bagel seasoning (plus extra for sprinkling)
● 1 egg (for egg wash)
For the Filling:
● 2 tbsp butter
● 1 onion, diced
● 2 cloves garlic, minced
● 2 medium carrots, diced
● 2 parsnips, diced
● 1 cup shiitake mushrooms, diced
● 1 cup cauliflower florets
● 2 cups kale, roughly chopped (stems removed)
● 2 tsp fresh thyme (or 1 tsp dried thyme)
2 tsp fresh sage (or 1 tsp dried sage)
● 2 tbsp flour
● 2 cups vegetable broth
● 1 cup milk
● 1⁄4 cup grated parmesan cheese
● Salt and pepper, to taste
Instructions:
1. Mix the Dough for the Crust:
In a large bowl, whisk together the flour and salt. Stir in 1 1⁄2 tbsp of everything
bagel seasoning. Add the cold butter cubes to the flour mixture. Using a pastry
cutter (or your hands), cut the butter into the flour until the mixture resembles
coarse crumbs, with some larger pieces of butter remaining.
1. Form the dough:
Slowly drizzle in the ice water, a tablespoon at a time, mixing until the dough
just begins to come together. You may not need all the water. The dough
should be slightly shaggy but hold together when pressed. Turn the dough out
onto a lightly floured surface. Gently gather it into a disk, kneading once or
twice to bring the dough together. Wrap it in plastic wrap, and refrigerate for
at least 30 minutes to chill.
2. Preheat the oven:
Preheat your oven to 400°F (200°C).63. Sauté the veggies:
Heat the olive oil or butter in a large oven-safe skillet (a 10” cast iron works
great) over medium heat. Add the onion and garlic and sauté for 2-3 minutes
until fragrant. Add the carrots, parsnips, and mushrooms. Cook for about 3-5
minutes, stirring occasionally, until the veggies begin to soften. Add the
cauliflower and cook for another 3-4 minutes until tender. Stir in the kale and
cook for another 1-2 minutes until it wilts down.
4. Make the sauce:
Sprinkle the flour over the sautéed vegetables and stir to coat. Slowly add the
vegetable broth, whisking to prevent lumps. Add the milk and bring the
mixture to a simmer, stirring frequently. Let it thicken for 3-4 minutes. Stir in the
thyme, sage, salt, and pepper, and parmesan.
5. Top with pie dough:
Roll out the chilled pie dough to fit over the skillet, trimming any excess if
necessary. Lay the pastry over the vegetable mixture, pressing the edges
down onto the skillet. Cut a few slits in the top of the pastry to allow steam to
escape. Brush the top with the beaten egg for a golden finish, and sprinkle with
everything seasoning.
6. Bake:
Transfer the skillet to the oven and bake for 20–25 minutes, or until the pie
dough is golden brown.
7. Serve:
Remove from the oven and let it rest for a few minutes before serving. Scoop
out portions of the flaky crust with the creamy veggie filling and enjoy!