Skillet vegetable potpie recipe: Hearty, light and loaded with the season’s finest offerings

By Hetty McKinnon, The New York Times

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.

Yield: 4 to 6 servings

Total time: 45 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 leek, finely chopped into 1/4-inch pieces
• 2 garlic cloves, finely chopped
• 1 fennel bulb, cored and finely diced into 1/4-inch pieces (about 14 ounces)
• 2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into 1/4-inch pieces (about 14 ounces)
• 16 to 20 asparagus spears, trimmed and sliced into 1/4-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

Preparation