It’s been a little chilly here in Mt. Baldy, and I’ve been craving pot pies. I thought it might be fun to bake this one the old-fashioned way and do it in our seasoned cast iron skillet. For those of you who are fearful of cast iron because you’ve had a hard time with your recipes sticking, I’ve included a bonus down below to show you how we keep our cast iron pan well seasoned, and believe me, this makes all the difference in how well they perform! But back to the pot pie recipe! I decided to go with grass fed beef and to sweeten things up a bit. This recipe includes figs and dates which provide a sweetness that is well complemented by the all-butter crust that crumbles and melts in your mouth. I went with a spelt crust which provided a nice nutty flavor. Here’s a great link all about spelt and it’s origins and nutritional qualities. It is not gluten free, but it can be a nice alternative for people with wheat allergies.
This savory pot pie pie is only placed in the oven to bake the crust, otherwise, most of the cooking is down in the Crockpot. And this is the easiest part of the recipe, as all you have to do is plop everything into the Crockpot and let it cook for hours. The smell that fills the house will drive you crazy! We have been on the kick of eating more healthy, so we are purchasing all organic veggies and beef that has not been loaded with antibiotics. The more difficult part of this recipe comes with making the homemade crust. You do have the option of purchasing store bought dough and using that instead, but the homemade all butter crust is quite amazing. And, this might be a great opportunity to learn how to fraisage, which is just a fancy French word for scraping the dough across the counter with the palm of your hand. When you do this, you create a network of layers as you bring the dough together. The result is an amazing flaky crust that will have everyone coming back for more.
BONUS: How to Season Your Cast Iron Skillet
- Clean it after each use. Scraping bits out of it with a metal spatula.
- Re-season it after each time you use it. It gets better the more you use it!
- Don’t let it stay wet or it will rust. Dry it out after you wash it and then oil it and heat it up.
Sweetie Pie’s Favorite Products from this Recipe