Dish Dish

Skillet Vegetable Potpie

6 servings


45 minutes

total time


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


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

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.

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.

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.


Serving Size




Total Fat

42 g

Saturated Fat

14 g

Unsaturated Fat

25 g

Trans Fat

0 g




807 mg

Total Carbohydrate

54 g

Dietary Fiber

6 g

Total Sugars

6 g


14 g

6 servings


45 minutes

total time
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