Winter Veggie Skillet Pie with Everything Crust

ComfortVegetarian

Oct 21

When the leaves turn and the temperature drops, it’s pot pie time! This “skillet pie” does the whole thing in one pan. Seasonal, creamed veg all snuggled up under flaky, buttery, “everything”-studded crust. What’s not to love?

Winter Veggie Skillet Pie with “Everything” Crust

Servings: 4–6

Prep time: 20 minutes

Cook time: 40–45 minutes

Print the Recipe

Ingredients:

For the “Everything” Crust:

1 1⁄4 cups all-purpose flour
1⁄2 tsp salt
1⁄2 cup (1 stick) cold unsalted butter, cut into cubes
1⁄4 cup ice water
1 1⁄2 tbsp everything bagel seasoning (plus extra for sprinkling)
1 egg (for egg wash)

For the Filling:

2 tbsp butter
1 onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 parsnips, diced
1 cup shiitake mushrooms, diced
1 cup cauliflower florets
2 cups kale, roughly chopped (stems removed)
2 tsp fresh thyme (or 1 tsp dried thyme)
2 tsp fresh sage (or 1 tsp dried sage)
2 tbsp flour
2 cups vegetable broth
1 cup milk
1⁄4 cup grated parmesan cheese
Salt and pepper, to taste

Instructions:

Mix the Dough for the Crust: In a large bowl, whisk together the flour and salt. Stir in 1 1⁄2 tbsp of everything bagel seasoning. Cut in the cold butter until the mixture resembles coarse crumbs.
Form the Dough: Drizzle in ice water a tablespoon at a time, mixing until a shaggy dough forms. Gather into a disk, wrap, and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat to 400°F (200°C).
Sauté the Veggies: In an oven-safe skillet, melt butter over medium heat. Add onion and garlic, sauté for 2–3 minutes. Add carrots, parsnips, and mushrooms; cook 3–5 minutes. Stir in cauliflower and cook 3–4 more minutes. Add kale and cook until wilted.
Make the Sauce: Sprinkle flour over veggies and stir. Slowly add broth, then milk. Simmer for 3–4 minutes to thicken. Stir in thyme, sage, salt, pepper, and parmesan.
Top with Pie Dough: Roll out dough to fit skillet. Place over filling, press edges to seal, cut steam vents, brush with egg wash, and sprinkle with seasoning.
Bake: Bake 20–25 minutes until crust is golden brown.
Serve: Let rest a few minutes before scooping and serving.