Skillet Vegetable Potpie

Name: Skillet Vegetable Potpie
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 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

By Hetty Lui McKinnon

Updated March 17, 2022

Skillet Vegetable Potpie — Linda Pugliese for The New York Times. Food Stylist: Monica Pierini.

Total Time: 45 minutes
Rating: 4(1,965)
Comments: Read comments

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.

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Ingredients

Yield:4 to 6 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
Step 2
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.
Step 3
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.
Step 4
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.

Ratings

4 out of 5

1,965 user ratings

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Comments

Stephany3 years ago

As a lifelong pastry chef/baker I can attest that puff pastry needs a high oven temp to puff. And the bubbling is the filling underneath telling you it is cooked. This recipe sounds simple and tasty! I'll make it!

Robert D3 years ago

It's an OK recipe. Not crazy about the mix of vegetables. Leek and fennel with asparagus and potatoes isn't my dream combo. I do love them all, but just not in the same pie. I used leek, fennel, carrots, fresh snap peas and corn. A more traditional "pot-pie" mix without the chicken. I would save the asparagus for a side dish, tossed with butter, lemon and sprinkled with parmesan. Ditch the potatoes entirely. If you aren't careful with the amount of stock, this pie will come out "runny".

Peter3 years ago

Any putt pastry I’ve ever met will be black - not “golden” after 25 minutes in an oven at this temperature - - and to be picky, pastry NEVER “bubbles”. I’d recommend checking results starting at 15 minutes and, for extra crispy pastry, when the pastry is barely golden, spray or brush with olive oil (or canola) and heat for another 5 minutes. DO let sit before cutting/serving.

OIP Baker1 month ago

Cooked this with broccoli and peas instead of asparagus and thought it turned out so well! Looked like the photo (which never happens, at least for me) and was a delicious taste of spring. I was nervous that this was going to be a disaster based on the comments but the family enjoyed. The one comment I agree with is it is a challenge to get everything well mixed in a nine inch skilled.

november5 months ago

can someone tell how many servings this makes seems many recipes do not give number of servings and serving size thanks

kep6 months ago

This is a great template pot pie recipe that supports so many riffs and substitutions. Made a version today with frozen mixed veggies instead of asparagus and cheddar for Gruyère, and used up leftover thanksgiving pie crust on top rather than puff pastry. But the ratios of filling and flavorings were still just right and the result was excellent. A perfect base for all kinds of improvisation.

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