Cast Iron Skillets are one of the oldest cooking tools around. They are extremely versatile and an inexpensive investment that will last a lifetime. We have two in our household, both are Lodge brand 12 Inch and 6.25 Inch . The way you take care of cast iron is very important to its quality of use and longevity. I recommend not using any type of soap or detergent on them. Usually water and a brush will get the job done and you can use a copper scrubber for stubborn bits. Make sure you oil the pan after each use, just a drop, not a lot.
Tonight, I made my veggie version of “chicken pot pie”. No, it doesn’t have chicken and it’s not baked in a pie but you get the gist. This is perfect size for an easy weeknight one pot family meal.
Ingredients
- 2 T butter or olive oil
- 2-3 carrots
- 2-3 ribs of celery
- 1 large yellow onion
- 3-4 cloves of garlic
- herbs (I used rosemary,sage & thyme)
- S & P
- 1/3 cup of flour
- 2 cups of chicken or veggie stock
- 1.5 cups of milk
- 2 large potatoes
- 3/4 cup frozen peas
- 1 container of biscuit dough (we love Immaculate Organic brand)
Directions
- Dice and Parboil the potatoes. This is an important step as the other ingredients don’t need to be precooked (no one likes crunchy potatoes)
- Melt the butter/olive oil in the cast iron and add the onions, celery & carrots. Once they onions are translucent, add the garlic, herbs, and S & P.
- Once aromatic, add the flour and stir to form a paste. Slowly add the veggie stock and milk and allow to reduce. This process can take awhile so be patient (maybe 15 minutes).
- Add the potatoes and peas and top with the biscuit dough.
- Bake at 350 degrees for ~17 minutes until biscuits are browned and flaky.
Kira's Bungalow 