Best 7 Skillet Potato Pie Recipes

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Embark on a culinary adventure with our tantalizing Skillet Potato Pie, a symphony of flavors and textures that will delight your taste buds. This delectable dish features a golden-brown potato crust encasing a savory filling of seasoned ground beef, crisp vegetables, and a velvety smooth cheese sauce. Each bite offers a harmonious blend of crispy, tender, and creamy textures, while the rich flavors of the beef, vegetables, and cheese dance on your palate.

Our comprehensive guide provides three enticing variations of this classic dish to suit diverse preferences. The All-American Skillet Potato Pie embodies the spirit of American comfort food, with its hearty ground beef filling and a generous helping of cheddar cheese. For those seeking a lighter option, the Turkey Skillet Potato Pie offers a leaner protein choice, while the Vegetarian Skillet Potato Pie caters to plant-based diets with its medley of colorful vegetables.

Whether you're a seasoned home cook or just starting your culinary journey, our step-by-step instructions and detailed ingredient lists ensure success in the kitchen. Discover the art of creating a flaky potato crust, mastering the perfect filling, and achieving that irresistible golden-brown crust.

So, gather your ingredients, preheat your oven, and prepare to be amazed by this culinary masterpiece. Let the irresistible aroma of the Skillet Potato Pie fill your home as you create a dish that will become a family favorite. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

SKILLET CHICKEN POT PIE RECIPE BY TASTY



Skillet Chicken Pot Pie Recipe by Tasty image

Here's what you need: butter, flour, milk, rotisserie chicken breasts, frozen peas, frozen carrot, salt, pepper, small potato, cream, premade pie crust

Provided by Camille Bergerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

2 ½ tablespoons butter
3 tablespoons flour
1 ½ cups milk
2 rotisserie chicken breasts, shredded
½ cup frozen peas
½ cup frozen carrot
salt, to taste
pepper, to taste
1 small potato, peeled and chopped
½ cup cream
1 premade pie crust

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Debone, remove skin, and shred rotisserie chicken.
  • Melt butter in a cast-iron skillet over medium-high heat.
  • Add in the flour and stir until bubbling.
  • Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
  • Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
  • Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
  • Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams

SKILLET VEGETABLE POTPIE



Skillet Vegetable Potpie image

Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.

Provided by Hetty McKinnon

Categories     dinner, weeknight, pies and tarts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1 1/2 teaspoons kosher salt (Diamond Crystal)
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1 (14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water

Steps:

  • Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
  • Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
  • On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
  • Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

SKILLET POTATO PIE WITH EGGS AND CHEESE



Skillet Potato Pie With Eggs and Cheese image

Make and share this Skillet Potato Pie With Eggs and Cheese recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans of sliced potatoes (drained)
1/2 lb bacon (crumbled)
1 medium onion, coarsely chopped
4 ounces chopped mushrooms
15 ounces Egg Beaters garden vegetable egg substitute
2 tablespoons milk
2 tablespoons parsley
12 ounces grated cheddar cheese
salt and pepper

Steps:

  • Preheat oven to 350º F.
  • In a large ovenproof skillet, cook the bacon until crisp. Transfer the bacon to a paper towel and set aside.
  • Drain all but 3 tablespoons of bacon grease. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms. Cook, turning often until potatoes are warmed through.
  • In a medium bowl add eggs, milk, parsley and cheese. Season with salt and pepper, stir until all is combined, pour mixture over the potatoes and sprinkle crumbled bacon on top.
  • Place skillet into the oven and bake until eggs are set about 25 - 30 minutes. Serve hot directly from the skillet.

Nutrition Facts : Calories 522.9, Fat 36.2, SaturatedFat 17.8, Cholesterol 86, Sodium 680.2, Carbohydrate 27.7, Fiber 3.5, Sugar 2.5, Protein 22.2

CAST IRON SKILLET POTATO CAKE



Cast Iron Skillet Potato Cake image

The thing about trying to cook meals on a budget, they often end up making me feel like I didn't make anything special. Then, I put a call in to my inner chef and realized that with a few ingredients and a little elbow grease, I can make something that feels fancy and exciting without breaking the bank.

Provided by Alex Guarnaschelli

Time 50m

Yield 4 to 6 servings or 1 (9-inch) cake

Number Of Ingredients 4

1 to 1 1/2 sticks unsalted butter
6 large Idaho baker potatoes, washed and peeled
Kosher salt
2 teaspoons dried thyme

Steps:

  • The thing about trying to cook meals on a budget, they often end up making me feel like I didn't make anything special. Then, I put a call in to my inner chef and realized that with a few ingredients and a little elbow grease, I can make something that feels fancy and exciting without breaking the bank.
  • In a small saucepan, melt the butter and bring it to a gentle simmer. Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids; these are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
  • Using a mandolin slicer or a sharp knife, cut all of the potatoes into thin (1/8-inch thick) slices. Transfer them to a bowl and cover them with 3/4 of the melted butter. Season with a little salt and the dried thyme and toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides.
  • Preheat the oven to 400 degrees F.
  • Remember that the bottom layer with be the top when you unmold this cake so it should be done with extra care. Layer the potatoes, following the edge of the skillet, so they overlap. Start the second circle, closer to the center, of overlapping potato rounds. Continue to make circles with the potatoes until the entire bottom of the skillet is filled with potato rounds in smaller and smaller circles. Fill the skillet with another level layer of potatoes. Sprinkle a touch of salt and make 3 more layers. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.
  • Place the skillet on high heat and cook until the water starts to emerge from the potatoes and you can see the edges browning, 5 to 8 minutes. Place the skillet in the oven and cook, undisturbed, until the potatoes feel tender in the center when pierced with the tip of a knife, 10 to 15 minutes. Remove the skillet and carefully pour off any excess butter or liquid into a bowl. Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter over in one deft motion. Lift off the skillet and use a large metal spatula to place it back in the skillet so it can brown on the second side. Pour the butter back in and cook in the oven for an additional 5 to 8 minutes. Remove from the oven. Pour off any liquid. Season with salt. Cut into wedges like a pie. Serve immediately in the skillet. Alternatively, lift it out of the skillet and serve on a platter or in slices on individual plates.

EASY SKILLET POTATOES



Easy Skillet Potatoes image

Make and share this Easy Skillet Potatoes recipe from Food.com.

Provided by WibblyWobblyIzzy

Categories     Potato

Time 25m

Yield 20-30 potato pieces, 2-3 serving(s)

Number Of Ingredients 3

3 -5 tablespoons vegetable oil (or any kind of oil that u like)
2 -5 potatoes (any kind)
lawry's salt

Steps:

  • get a pan hot (medium heat)
  • add oil to the pan.
  • slice the potatoes any you would like.
  • when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
  • sprinkle Lawry's salt on the potatoes (a little goes a long way).
  • when they are done they will be brown - dark brown and hard.

MEAT AND POTATO SKILLET GRATIN



Meat and Potato Skillet Gratin image

This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and cream-slathered root vegetable topping that turns golden and crisp-edged in the oven. If you aren't a rutabaga fan, you can use all potatoes, or a combination of white and sweet potatoes. This gratin reheats very well, so feel free to make it ahead and reheat it uncovered in a 350-degree oven. And although it qualifies as a one-pan meal (with meat, green vegetable and starch altogether), a fresh and tangy green salad on the side would round things out nicely.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 14

4 garlic cloves
1 cup heavy cream
2 thyme branches
2 tablespoons finely chopped fresh sage
1 tablespoon extra-virgin olive oil, more as needed
1 pound ground lean beef
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 cup thinly sliced onion
3 ounces baby spinach (3 packed cups)
2 teaspoons Worcestershire sauce
1/2 pound rutabaga
1/2 pound russet potatoes
4 ounces Gruyère, grated (1 cup)

Steps:

  • Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.
  • While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.
  • Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet. Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.
  • Heat oven to 350 degrees. Peel rutabaga and cut in half. Slice each half crosswise into 1/8-inch-thick slices. Peel potatoes and cut into 1/4-inch-thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top.
  • Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 499 milligrams, Sugar 4 grams, TransFat 0 grams

SKILLET POTATO PIE



Skillet Potato Pie image

Make and share this Skillet Potato Pie recipe from Food.com.

Provided by Shirl J 831

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs red potatoes
1/2 cup buttermilk
2 scallions, minced
salt and pepper
oil (for frying)

Steps:

  • Cook potatoes, slice 1/4 in. thick.
  • Mash lightly just until broken up into several pieces.
  • Stir in buttermilk and scallions and season with salt and pepper.
  • Heat just enough oil to coat bottom of non stick skillet.
  • When hot enough, pour in potato mixture and pat in evenly.
  • Turn the heat to moderate and cook until the bottom of the pie is crisp and browned.
  • Slide out onto a plate and cut into wedges.

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best, as they hold their shape well and have a creamy texture.
  • Slice the potatoes thinly and evenly: This will help them cook evenly.
  • Use a large skillet: This will ensure that the potatoes have enough room to cook evenly and will prevent them from overcrowding.
  • Don't overcrowd the skillet: Overcrowding the skillet will prevent the potatoes from cooking evenly and will make them mushy.
  • Cook the potatoes until they are golden brown and tender: This will ensure that they are cooked through and have a crispy texture.
  • Use a combination of cheeses: This will give the pie a more complex flavor.
  • Don't overcook the pie: Overcooking the pie will make the potatoes dry and tough.

Conclusion:

Skillet potato pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy meal, give skillet potato pie a try. You won't be disappointed!

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