Description
A rustic, single-serve vegetable pot pie baked in a cast-iron skillet with a flaky cornmeal-infused pastry crust and herb-forward filling.
🕒 Time
- 1 hour
🍽 Serves
- 2–3 (or 1 large skillet pot pie)
Ingredients
Scale
Vegetable Filling
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 1 cup potatoes, diced small
- ½ cup peas or green beans
- 2 tbsp flour
- 1½ cups vegetable broth
- ½ cup cream or whole milk
- 1 tsp fresh thyme (plus extra for garnish)
- Salt & black pepper, to taste
Cornmeal Pastry Crust
- ¾ cup all-purpose flour
- ½ cup fine cornmeal
- ½ tsp salt
- ½ cup cold butter, cubed
- 3–5 tbsp ice water
Instructions
- Make the Cornmeal Pastry
- In a bowl, whisk flour, cornmeal, and salt.
- Cut in butter until pea-sized crumbs form.
- Add ice water 1 tbsp at a time until the dough just comes together.
- Form into a disk, wrap, and chill 20–30 minutes.
- Prepare the Filling
- Preheat oven to 400°F.
- Heat butter in an oven-safe cast-iron skillet over medium heat.
- Sauté onion and garlic until softened.
- Add carrots, mushrooms, and potatoes; cook 5–7 minutes.
- Stir in flour and cook 1 minute.
- Add broth, cream, thyme, salt, and pepper.
- Simmer until thick and creamy. Remove from heat.
- Assemble
- Roll the pastry into a circle slightly larger than the skillet.
- Lay dough over the filling, tucking edges inside.
- Cut 2–3 small slits in the center to vent.
- Optional: brush with milk or egg wash for shine.
- Bake
- Bake uncovered for 30–35 minutes, until crust is golden and puffed.
- Rest 10 minutes before serving.
- Garnish with fresh thyme
Notes
Serving Tips
- Serve with a simple green salad or roasted greens
- Add shredded cheddar or gruyère to the crust for a cheesy version
- Finish with flaky salt and fresh herbs
Make It Your Own
- Vegan: Use olive oil and plant milk
- Extra hearty: Add white beans or lentils
- Southern-style: Add a pinch of smoked paprika or cayenne
