Easy Skillet Vegetable Pot Pie… and Dancing with Gravy [RECIPE]
Good Morning Beautiful People! ❤
I hope you’re having a lovely Thursday! Happy last day of November!! I can hardly sit still I’m so excited for the holidays. We are right there on the edge of the holiday season! Can you feel it? Can you sense the magic in the air? I know I can! Whether it’s snowy and cold or beautifully hot where you live, I hope you’re decking the halls, putting up your menorah, or rolling out your mkeka! 🙂 At the end of every month I’m always scraping out the last remaining cans, frozen food, and tossing it all together in some casserole or skillet to make room for the new groceries. As such, last night was skillet pot pie. Now, this recipe couldn’t be easier to make, AND it tastes absolutely divine. But first, I want to talk about gravy.
Gravy is a funny thing. For the longest time I thought that if I wanted gravy I should buy it from a can or jar pre-made. Don’t do it my friends. Back away from the grocery aisle shelves and hang in with me for a moment. Gravy is SUPER simple to make and once you get the hang of it, you can do a million different dishes. It all begins with a roux. Or in other words, a couple tablespoons of melted butter with a couple tablespoons of flour. Melt the butter in a skillet and toss in a couple tablespoons of flour. Mix together to make a lumpy paste. Now when I say tablespoons, don’t you go reaching for those cute tablespoon measurement thingies. Grab a regular ol’ tablespoon and toss it in! 🙂 Yes, it’s that simple.
Now that you’ve got your lumpy roux in the skillet, add your seasoning. For this recipe I used 2 tablespoons of chicken bouillon. Just scoop, toss it in, and mix. Tada! Now pour in the milk and whisk through those lumps slowly as the milk heats up. Keep whisking! I promise it will thicken. Now here’s the dance, are you ready? Watch your gravy…. as it begins to heat and you whisk through those lumps… it will thicken. As the gravy thickens turn down your heat. Keep whisking and add a bit more milk (or almond milk if you prefer… both are fantastic). Whatever you do… do NOT add more flour. If the gravy looks too thin, turn the heat up and keep whisking. If it’s too thick, turn the heat down and add a touch more milk! With adding bouillon you won’t need extra salt because there is salt already in it. You can use this method with beef bouillon as well. See how easy it is?
And now you made chicken gravy! 🙂 Yum yum yum! For this pot pie I made the gravy. Then I tossed in a bunch of veggies that I needed to use up… seven to be exact! Threw a pie crust over the top and baked it in the oven for 30 minutes. I set a pot of rice on in our rice cooker (which also conveniently takes 30 minutes) and dinner was set! One skillet. One pot. Done. Now that’s my kind of weeknight meal. Enjoy this delicious recipe everyone and as always, keep on cooking! ❤
Budget Skillet Vegetable Pot Pie
For the pie:
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 onion, diced
- 1 cup frozen spinach
- 1 cup frozen cauliflower
- 1 cup mushrooms
- 1 handful fresh arugala
- 1 pre-made pie crust
For the gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons chicken bouillon
- 3 cups milk (or almond milk if you prefer)
- a few dashes of dried rosemary for seasoning (optional)
- Preheat the oven to 425 degrees (F).
- In a skillet begin making your gravy. Over medium heat melt your butter. Then add in your flour. Mix together to form a lumpy paste. Add in the chicken bouillon and mix through. Then add the milk and whisk well.
- Continue whisking until the gravy begins to thicken. Once it begins thickening turn your heat down to medium-low. Add in more milk if need be and continue whisking until you have your desired amount of gravy.
- Add in all of the vegetables and mix through the gravy. Cover the entire pot pie with a pre-made pie crust. (Don’t worry if it doesn’t touch the edges!).
- Bake in a pre-heated oven for 30 minutes at 425 degrees (F) and serve hot! It’s excellent with rice on the side. Enjoy! 🙂