Skillet Pot Pie is an easy one dish dinner. Make this hearty dish using our recipe suggestions or with your very own favorite meat and veggies for a flavorful meal that is perfect for the whole family! For other great case iron skillet recipes try our Hassleback Potatoes or Rosemary Skillet Bread.
Yields: 6 Servings
1 pound ground or chopped beef
½ medium onion, chopped
3 medium potatoes
1 can (8-oz) sliced mushrooms
2-3 cups water
2-3packages Brown gravy mix
1 unbaked pie crust (1-crust)
Preheat oven to 400 degrees.
Using a 10-12 inch cast iron skillet, brown beef with onion and until beef is cooked and onion is tender .Season to taste with salt and pepper or other seasonings of choice (I like a steak seasoning).
Peel and dice potatoes. Add potatoes and undrained mushrooms to beef. Cover and simmer until potatoes are almost done.Add additional water to create desired gravy. Thicken with gravy mix or cornstarch (1-tablespoon cornstarch or 1 package mix to every 1-cup water). Bring mixture to a boil. Cool slightly.
Place one pie crust on top of filling, flute or crimp edges to add a decorative edge. Cut a vent in top. Brush top lightly with milk. Bake 30 minutes or until bubbly and top is golden brown and flakey. Serve with a salad and tall glass of milk.
Divide filling between 6 mini cast iron pans.Use 2-crust pastry. Roll each crust thin enough to cut 3 circles (about the size of cast iron pan). Top each pie pan with crust, flute and vent as directed above.