Cast Iron Skillet Pie

IMG_0540Where has this idea been all my life?  I have had an old cast iron skillet for years, but rarely ever use it.  Last week, I saw a recipe that used a skillet to make a pie and so I had to try it.  Turns out, it is an incredibly easy way to make a warm, healthy winter dinner.  I am already planning to use this idea again to make broccoli cheddar pie, shepherd’s pie, and more.


1 onion chopped

1 tablespoon olive oil

1 garlic clove chopped

1/2 vegetable broth

1 tsp salt

2 cups butter nut squash cubed

1 green pepper chopped

1 can beans (I used pinto, but you could use black beans too)

2 cups fresh spinach

1 sheet puff pastry dough


Preheat oven 350.

Sautee onion and garlic in olive oil in the cast iron skillet on stove top.  Add vegetables and veggie broth and cook until vegetables are tender, about 30 minutes.  Remove from stove top and add pastry dough to the top of the skillet and place in the oven.  Cook about 15 minutes or until pastry is golden brown.

Serve using a spoon.


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