Recently I made a very important cooking purchase: a cast iron skillet.
I know that cast irons are great for Southern cooking and a good heavy-bottomed dish for eggs, bacon, potatoes, camping foods and oven pancakes. Although I don’t go camping much, I love my breakfast food, so I knew even if I just used the cast iron for those things, it would be worth it.
And boy was I wrong, because in the past month I really haven’t found much that I can’t make in my cast iron.
It’s especially great as I’m still in winter-mode and craving comfort food, like this Vegetarian Pot Pie.
This skillet pot pie is also fantastic when you have some scraps of Easy Pie Crust that are sitting in the freezer waiting to be used.
With this recipe, you simply saute some vegetables and herbs, thicken them with a little flour and milk and throw a crust on all of it to give it a nice texture (and the egg wash on the crust makes it beautifully golden).
And I really don’t miss the chicken in this pot pie. Veggies are quite comforting enough for me!
Enjoy and look for more cast iron skillet recipes coming your way.
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