A Spring Skillet Pot Pie With The Season's Harvest

I love to eat vegetables and fruits that are in season. They just taste extra juicy and flavorful! It is even better when I can throw a bunch of seasonal goodness together to make a delicious skillet dish.

Like this yummy spring skillet pot pie!

This spring pot pie is not only scrumptious but also so easy to whip up. Instead of using traditional pie crusts, I’m keeping it simple with biscuits for the crust.

Get ready to indulge in every mouthwatering bite of this spring pot pie. Trust me, once you try it, you'll find yourself making it again and again, as your family will love it!

spring skillet pot pie

I like that you can customize this pie with whatever seasonal ingredients you have on hand, making it a versatile, comforting dish for any time of the year.

For summer, you can use squash, bell peppers, and corn. Butternut squash, cauliflower, and carrots are great for fall and broccoli, mushrooms, and potatoes for winter. Don’t be afraid to get creative with your veggie combinations!

If you want to add a little extra protein, feel free to add in some shredded chicken, turkey, or even cooked garbanzo beans.

This recipe makes 6 servings

INGREDIENTS

1 yellow medium onion, finely diced
1/2 cup butter
3 cloves garlic, finely minced
2 ribs celery, finely diced
2 carrots, finely diced
1 bulb fennel (quartered, then cut into desired size)
1 cup chopped asparagus (cut into 1/2-inch pieces)
2-3 medium red potatoes, peeled and diced (about 1 1/2 cups)
1/4 cup cornstarch
1 cup vegetable broth
1 cup full-fat canned coconut milk
1 cup frozen peas
Juice and zest of 1 lemon
1 tbsp. freshly chopped parsley
2 tsp. thyme leaves
1 tbsp. fresh tarragon
2 tbsp. fresh chives
1 tbsp. garlic powder
1 tbsp. onion powder
Salt and black pepper, as desired
1 (8-count) tube of refrigerated canned biscuits (flaky kind) or homemade biscuits are even better.

INSTRUCTIONS:

Preheat the oven to the temperature needed for the biscuits.
Cook the biscuits halfway through, then remove from heat and set aside.
Turn oven on to 400 F.
Fill a large pot with enough salted water to cover the potatoes and carrots. Bring it to a boil, then reduce the heat.
Add the potatoes and carrots. Simmer for 10 minutes or until fork tender. Drain and set aside.
In a 10-inch (25 cm) cast-iron or oven-safe skillet, heat the olive oil and sauté the onion, garlic, and fennel until translucent. (You can also use a regular pan and transfer the filling to an oven-safe dish.)
Add the asparagus and celery and sauté a few minutes longer.
Add the carrots, potatoes, and vegetable broth. Mix well.
Make a space in the middle of the pan and add the coconut milk.
Whisk in the cornstarch until it dissolves, then mix everything well.
Add the peas, lemon juice, zest, mustard, sea salt, garlic powder, thyme, tarragon, and chives.
Mix well and adjust the seasonings to your taste.
Add the biscuits on top and finish cooking them in the oven.
Place your cast iron in the oven and cook for another 10-15 minutes, or until your biscuits are golden and warmed through.

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spring pot pie

***INGREDIENTS:***
1 yellow medium onion, finely diced
1/2 cup butter
3 cloves garlic, finely minced
2 ribs celery, finely diced
2 carrots, finely diced
1 bulb fennel (quartered, then cut into desired size)
1 cup chopped asparagus (cut into 1/2-inch pieces)
2-3 medium red potatoes, peeled and diced (about 1 1/2 cups)
1/4 cup cornstarch
1 cup vegetable broth
1 cup full-fat canned coconut milk
1 cup frozen peas
Juice and zest of 1 lemon
1 tbsp. freshly chopped parsley
2 tsp. thyme leaves
1 tbsp. fresh tarragon
2 tbsp. fresh chives
1 tbsp. garlic powder
1 tbsp. onion powder
Salt and black pepper, as desired
1 (8-count) tube of refrigerated canned biscuits (flaky kind) or homemade biscuits
***DIRECTIONS:***
Preheat the oven to the temperature needed for the biscuits.
Cook the biscuits halfway through, then remove from heat and set aside.
Turn oven on to 400 F.
Fill a large pot with enough salted water to cover the potatoes and carrots. Bring it to a boil, then reduce the heat.
Add the potatoes and carrots. Simmer for 10 minutes or until fork tender. Drain and set aside.
In a 10-inch (25 cm) cast-iron or oven-safe skillet, heat the olive oil and sauté the onion, garlic, and fennel until translucent. (You can also use a regular pan and transfer the filling to an oven-safe dish.)
Add the asparagus and celery and sauté a few minutes longer.
Add the carrots, potatoes, and vegetable broth. Mix well.
Make a space in the middle of the pan and add the coconut milk.
Whisk in the cornstarch until it dissolves, then mix everything well.
Add the peas, lemon juice, zest, mustard, sea salt, garlic powder, thyme, tarragon, and chives.
Mix well and adjust the seasonings to your taste.
Add the biscuits on top and finish cooking them in the oven.
Place your cast iron in the oven and cook for another 10-15 minutes, or until your biscuits are golden and warmed through.

A SPRING FEAST

It is the ideal time of the year to have a lovely outdoor (or indoor!) feast or picnic. It is not too warm yet and beauty is all around with all the spring blossoms!

Invite your friends, family, or loved ones for a fun spring feast, serving some of these lovely recipes I have shared these past few weeks!

I hope you enjoy these yummy recipes!

Love, Annette xx