I like versatile recipes that can be used with many different ingredients, depending on what you have available. It makes for creativity! But it also saves the time of hunting for a new recipe. For this main dish pot pie, use any combination of vegetables you have as long as they don't take long to cook, like potatoes, which you would need to steam ahead of time.
This is great for left-over cooked vegetables you have in the fridge and raw or frozen vegetables. Cut them to bite-sized. Onions and garlic, minced, will add good flavor too. Oven at 425 degrees. Get out your cast iron or oven proof skillet and lightly grease it. Add the vegetables, and if they look dry, add a can of soup or canned vegetables, or make a white sauce using flour or cornstarch (recipe on the box). Season with whatever spices you like, such as curry, basil, marjoram, cumin, cilantro, parsley, garlic and onion powder, a dash of cayenne, etc.
Top with any biscuit, cornbread, muffin, or tortilla recipe. You can either drop it by spoonfulls to make a drop-biscuit type of topping, or spread it all over the top of the vegetable mixture. Bake about 20 min. and sprinkle with a little cheese, some nuts, and serve with salsa or olive oil/vinegar dressing.
For this skillet pie pictured: My veggies were tomatoes from the garden, broccoli, steamed potatoes, onions and garlic. The tomatoes were so juicy I did not need anything for moisture. I used a cornbread recipe for the topping, (from organic corn we grind ourselves and eggs from our hens). Preparation time and baking took only a half hour total.
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