Rustic Pot Pie

Skillet pot pie


  • 1 lb of ground meat or 2 1/2 cups cooked meat
  • 3 cups of frozen vegetables
  • 1 can soup base or 1 1/4 cup of gravy or sauce base
  • 1 tsp. of seasoning (or good ole’ salt and pepper!)
  • 1/2 cup shredded cheese
  • Puff pastry or refrigerated pie crust


Preheat oven to 400°F.
If using ground meat, in a large oven safe skillet, cook meat until no longer pink. Drain excess fat, and stir in frozen vegetables of choice, gravy base, and seasoning of choice.
If using cooked meat, in a large oven safe skillet combine meat, frozen vegetables, bass, and seasoning.
Bring to a boil, remove from heat. If needed, stir in a little bit of water to reach the desired consistency.
Unroll puff pastry onto a lightly floured surface. Cut pastry into squares or small shapes and place on the filling, slightly overlapping for a cool effect. Fold in the sides and press against the edge of the skillet to seal. Brush pastry lightly with milk, and sprinkle with Parmesan cheese or additional seasoning.
Bake for 20 to 25 minutes or until golden and bubbly! mmmm. If you are using piecrust, bake for 30 minutes.
Tip: if needed- Cover loosely with foil to prevent over-browning near the end. Let stand for 20 minutes before serving.