Pot pies are a wonderful comfort food. I remember growing up and enjoying my mom’s pot pies throughout the winter. Hearty pot pies are delicious and filling and one of my favorite dishes! Pot pies are easy to make, contrary to what you may think! With the right filling ingredients, the process can be rather quick. For this easy vegetarian pot pie, I use frozen vegetables to avoid washing and cutting up fresh vegetables.
Not only is this a hearty pot pie dish, but it’s also cooked in a cast iron pan! I love how easy it is. With a cast iron skillet, you can simply combine the ingredients in the skillet on the stovetop; then place the skillet directly in the oven to bake. No need to transfer everything into a special, oven-safe dish! Making this tasty pot pie recipe requires minimal effort—and clean-up is a breeze! My favorite component of homemade pot pie is the biscuits that line the top of the vegetable filling. The homemade pot pie topping for this dish is made of crumbly biscuits that are simple to create. This wasn’t my first time making easy homemade biscuits to line a gravy-like dish, and it won’t be my last!
Using frozen vegetables to make a dish like this takes away some of the effort required in cooking it. When I don’t need the extra stress of prepping and clean-up, I opt for frozen packaged foods. Now that summer is here, though, I will put more effort into using fresh vegetables from local farms or my garden.
This pot pie skillet is one of my favorite recipes for my cast iron skillet. It’s tasty and easy! It may become a weekly dinner. I love easy and healthy cast iron recipes and have been experimenting with my skillet lately, and this homemade vegetable pot pie skillet is definitely a winner.