A frozen pot pie becomes dinner when you transfer it to a hot skillet and top it with a quick golden crust. The cheddar and broccoli base is already there; you just add texture and pull it from the oven warm.

Serves 2. 35 minutes, 12 at the stove.

About 200 calories a serving, 4 g protein, 12 g carbohydrate, 16 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Set a cast iron or ovenproof skillet over medium-high heat until it is hot, about two minutes.
2. While the skillet heats, whisk together 1/4 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined.
3. Cut 2 tablespoons cold butter into small pieces and work it into the flour mixture with your fingers until it looks like coarse sand and just begins to hold together when pressed; set aside.
4. Transfer the frozen pot pie from its box into the hot skillet and press it down gently so it sits flat. Let it cook without moving it for three minutes, then transfer the skillet to the oven for 15 minutes while the filling heats through.15 min
5. Remove the skillet from the oven carefully. Pinch the flour and butter mixture into small clumps and scatter them over the top of the pie until most of the surface is covered.
6. Return the skillet to the oven for eight minutes until the topping is golden and set; the filling should bubble slightly at the edges. Let it rest for two minutes before serving.8 min

Note Swap the topping for crushed crackers or panko if you have them. Leftovers keep covered in the fridge for two days; warm gently in a low oven. Serve with a green salad dressed in vinegar and oil.