Skillet Pinto Pot Pie

Source: Mommy Logan

• 1 tbs vegetable oil
• 2 cups mushrooms, sliced
• 1 cup onions, chopped
• 1 cup sweet red pepper, chopped
• 1 tsp vegetable broth mix
• 1 tsp oregano, dried
• 1/4 tsp rosemary, dried and crumbled
• 1 tsp salt
• 1/4 tsp pepper
• 1 lb frozen vegetables (broccoli, cauliflower, and carrots)
• 2 lbs pinto beans, rinsed and drained
• 2 tbs cornstarch
• 1/4 cup water
• 1 - 1 1/2 cups evaporated skim milk
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour (plus 3 tbs)
• 2 tsp baking powder
• 1 tsp poppy seeds
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 2 tbs margarine
• 1/2 cup skim milk

Filling:
Heat oil in a 10-inch cast iron skillet over medium heat. Add mushrooms, onions, red pepper, broth mix, and spices. Cook, stirring frequently, 5 minutes, or until vegetables are tender. Add frozen vegetables and pinto beans. Cook, stirring frequently, 10 minutes.

In a small bowl, combine cornstarch and water. Mix until cornstarch is dissolved. Add milk, mixing well. Pour milk mixture into skillet. Bring to a full boil. Cook, stirring 5 minutes. Remove from heat.

Preheat oven to 400 degrees.

Biscuit topper:
In a large bowl, combine both flours, baking powder, poppy seeds, and spices. Mix well.

Add margarine. Mix with a fork or pastry blender until mixture resembles coarse crumbs. Add milk. Stir until dry ingredients are moistened.

With your hands, work dough into a ball. (Add a small amount of flour if dough it sticky). Place dough between 2 pieces of waxed paper. Roll into a 10-inch circle. Remove 1 piece of waxed paper and invert dough onto skillet, covering vegetables. Carefully remove remaining paper. Prick top of dough about 8 times with a fork.

Bake 12 minutes.

Let stand 5 minutes before serving.