Vegetarian Skillet Pot Pie

updated Feb 14, 2020
Vegetarian Skillet Pot Pie

An easy meatless pot pie filled with sweet potatoes, mushrooms, and kale that's prepared and baked in a skillet.

Serves4

Prep10 minutes to 15 minutes

Cook50 minutes to 55 minutes

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Credit: Olive & Mango

Like clockwork, I get a deep craving for pot pie around this time of year. The comforting dinner was a staple of my childhood (I grew up in snowy Massachusetts), and I’ve been making it during the cold winter months ever since.

As much as I love a classic chicken pot pie, it’s really the rich gravy and buttery pie crust that draws me in — I’ve never felt the chicken is essential. This vegetarian version is just as homey and satisfying, and is an easy way to transform a traditionally meaty dish into a plant-based one. Expect it to become a new winter favorite — whether you’re vegetarian or not.

Credit: Olive & Mango

A Vegetable-Packed Pot Pie For Cold Winter Nights

Scoop into this bubbling pot pie and you’ll be greeted with a trio of good things: Tender sweet potatoes, meaty mushrooms, and wilted kale, all swimming in a rich and creamy gravy. This mix of hearty vegetables ensures each bite will warm you up, while the flaky puff pastry crust will keep you going in for another bite.

Opting for baby kale here trims down prep work — all you have to do is toss it into the skillet rather than worrying about stripping the leaves and chopping them. You could easily swap in baby spinach, if your prefer.

Vegetarian Skillet Pot Pie

An easy meatless pot pie filled with sweet potatoes, mushrooms, and kale that's prepared and baked in a skillet.

Prep time 10 minutes to 15 minutes

Cook time 50 minutes to 55 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 sheet

    frozen puff pastry (from a 17-ounce box), thawed

  • 1

    small yellow onion

  • 1 pound

    sweet potatoes (about 2 medium)

  • 1 pound

    cremini mushrooms

  • 2 cloves

    garlic

  • 1 teaspoon

    fresh thyme leaves

  • 5 ounces

    baby kale (about 5 packed cups)

  • 3 tablespoons

    olive oil, divided

  • 1 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 3 tablespoon

    all-purpose flour

  • 2 cups

    low-sodium vegetable broth

  • 1/2 cup

    whole or 2% milk

Instructions

  1. Thaw 1 sheet puff pastry according to package directions and keep cold. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Prepare the following: Finely chop 1 small yellow onion. Peel and cut 1 pound sweet potatoes in 1/2-inch cubes. Quarter 1 pound cremini mushrooms. Mince 2 garlic cloves. Strip fresh thyme sprigs of their leaves until you have 1 teaspoon.

  3. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron or oven-safe straight-sided skillet over medium heat until shimmering. Add the onion and sauté until softened and translucent, 3 to 4 minutes. Add the sweet potatoes, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper, and cook, stirring occasionally, until the sweet potatoes are just tender, about 10 minutes. Transfer the mixture to a plate or bowl.

  4. Add the remaining 1 tablespoon of olive oil to the skillet. Add the mushrooms, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Cook, stirring occasionally, until just tender, 5 to 7 minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute more.

  5. Sprinkle in 3 tablespoons all-purpose flour and whisk until the flour dissolves. While whisking constantly, slowly add 2 cups low-sodium vegetable broth and whisk until smooth. Bring to a simmer and stir with a wooden spoon until thickened, 8 to 10 minutes.

  6. Remove from heat. Stir in 5 ounces baby kale (about 5 packed cups) a few handfuls at a time until just wilted, 1 to 2 minutes. Stir in 1/2 cup whole or 2% milk. Return the sweet potato mixture to the skillet and stir to combine.

  7. Unfold the puff pastry and place it over the filling, tucking the excess pastry inside the pan. Use a sharp knife to cut 4 (1-inch) slits in the crust as vents. Bake until the crust is golden-brown, about 20 minutes. Let cool 10 minutes before serving.

Recipe Notes

Using a 10-inch skillet: The pot pie can also be prepared in a 10-inch cast iron or other oven-safe high-sided skillet but the gravy may bubble over in the oven. To prevent oven messes, bake the 10-inch skillet on a parchment paper-lined baking sheet.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.