Ingredients for - Root Vegetable Skillet Pot Pie

1. 1 pie crust
2. 3 tablespoons salted butter
3. 1/2 large yellow onion, diced
4. 2 large carrots, diced
5. 1 large sweet potato (1 1/2 cups), peeled and diced
6. 1 large Russet potato (1 1/2 cups), peeled and diced
7. 2 small sprigs (1/2 tablespoon) fresh rosemary, minced
8. 1/2 teaspoon dried rubbed sage
9. 1 teaspoon kosher salt
10. 1/8 teaspoon ground black pepper
11. 2 tablespoons garlic, thinly sliced
12. 3 tablespoons flour
13. 1 1/2 cups no-chicken broth or vegetable broth
14. 1 cup whole milk
15. 1 cup frozen peas

How to cook deliciously - Root Vegetable Skillet Pot Pie

1 . Stage

Have the pie dough ready: If you’re making your own pie crust, make that first and have it chilling in the refrigerator ready to roll out once you’ve made the pot pie filling.

2 . Stage

Melt the butter, sauté onion, add vegetables: Place the skillet over medium heat and add the butter. Once the butter melts, add the onion and sauté for about 2 minutes. Add the carrot, sweet potato, Russet potato, rosemary, sage, salt, and pepper, and sauté for 5 minutes, stirring every minute. Add the garlic and cook for 2 minutes more. When ready, the vegetables will have softened slightly, with little flecks of caramelization.

3 . Stage

Make the roux: Sprinkle flour over the vegetables and stir to combine. The vegetables will look a little pasty. It’s OK. Add broth and milk, stirring constantly and scraping any fond (brown bits) stuck to the pan. Bring to a boil over medium high heat, then reduce heat to medium, and simmer for 10 to 15 minutes, stirring occasionally. Initially this will appear as if there is too much liquid and the vegetables are swimming in it, but the sauce will thicken to a gravy-like consistency. Stir frequently and reduce heat to low if the simmer turns to a boil. The vegetables should be fully cooked and the sauce thickened.

4 . Stage

Remove the skillet from heat and preheat the oven: Turn off the burner, remove the pan from the heat, and stir in the peas. Preheat the oven to 375°F. Let the pot pie filling and the skillet cool while the oven preheats and you roll out the pie dough.

5 . Stage

Roll out pie crust: Remove your pie crust from the refrigerator. If it’s too firm to roll out, let it rest for 5 minutes. On a lightly floured surface, roll your pie dough into a circle, turning the dough a quarter turn every time you pass over it with a rolling pin until it is 11 inches in diameter. Drape the dough over the rolling pin. Use the rolling pin to place the circle of dough over the filling in the pan. Gently press the dough against the filling and up the sides of the pan. Be careful when pressing, as your skillet will still be warm. Make sure there are no gaps where filling can come through. Cut 2 to 4 slits, 2 inches each, in the pie crust to allow steam to escape.

6 . Stage

Bake: Place the skillet in the 375°F oven and bake for 25 minutes. After 25 minutes, increase the heat to 425°F and bake 5 to 10 minutes further until the crust is flaky and deeply golden. Remove from oven and let cool for 5 to 10 minutes.

7 . Stage

Serve: Scoop piping-hot portions into serving bowls. Perfect for nights when there is a chill in the air.