Skillet Vegetable Potpie
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By cooking.nytimes.com
Skillet Vegetable Potpie
Instructions
Cook:45min
Updated at: Tue, 09 Jun 2026 23:02:00 GMT
Nutrition balance score
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Ingredients
4 servings
2 tablespoonsextra-virgin olive oil
1leek
finely chopped into 1/4-inch pieces
2garlic cloves
finely chopped
1fennel bulb
cored and finely diced into 1/4-inch pieces
2Yukon Gold potatoes
medium, or red-skinned, peeled and finely diced into 1/4-inch pieces
16asparagus spears
trimmed and sliced into 1/4-inch pieces
1 ½ teaspoonskosher salt
black pepper
2 tablespoonsall-purpose flour
plus more for rolling
1 cupvegetable stock
8 ouncessour cream
½ cupchives
finely sliced
1 tablespoondijon mustard
1 cupGruyère
grated
1 x 14 ounce sheetpuff pastry
completely thawed
1egg
beaten with 1 tablespoon of water
Instructions
View on cooking.nytimes.com
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Notes
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