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Skillet Vegetable Potpie
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1
cooking.nytimes.com
By cooking.nytimes.com

Skillet Vegetable Potpie

Instructions
Cook:45min
Updated at: Wed, 21 Oct 2026 00:07:11 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

2 tablespoons extra-virgin olive oil
2 tablespoonsextra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
1leek
finely chopped into 1/4-inch pieces
2 garlic cloves, finely chopped
2garlic cloves
finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
1fennel bulb
cored and finely diced into 1/4-inch pieces
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
2Yukon Gold potatoes
medium, or red-skinned, peeled and finely diced into 1/4-inch pieces
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
16asparagus spears
trimmed and sliced into 1/4-inch pieces
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 ½ teaspoonskosher salt
Black pepper
black pepper
2 tablespoons all-purpose flour, plus more for rolling
2 tablespoonsall-purpose flour
plus more for rolling
1 cup vegetable stock
1 cupvegetable stock
8 ounces sour cream
8 ouncessour cream
1 bunch of chives, finely sliced (about ½ cup)
½ cupchives
finely sliced
1 tablespoon Dijon mustard
1 tablespoondijon mustard
1 cup grated Gruyère (about 3 ounces)
1 cupGruyère
grated
1 (14-ounce) sheet puff pastry, completely thawed
1 x 14 ounce sheetpuff pastry
completely thawed
1 egg, beaten with 1 tablespoon of water
1egg
beaten with 1 tablespoon of water

Instructions

View on cooking.nytimes.com
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