Skillet Vegetable Potpie

This dish was delicious, although, I used totally different veggies (onion, carrots, celery, cauliflower & spinach). The sauce is the secret to the scrumptiousness of this dish. Will make it again!

I ended up cooking the veggies for a bit longer before putting them in the oven, and then the pastry cooked quickly so it was only in the oven for about 15 minutes. I used carrots, broccoli stalk, and potato. Was delicious!

I should have read the reviews before making this. And, like another person, I should've gone with my gut and precooked the veggies especially the potatoes. The addition of fresh herbs sounds like a winner. Next time, herbs, precooked filling and maybe I'll make biscuits to put on top.

Make pastry thinner, and cook veggies longer, then put on the crust on later and into the oven.

I thought it was terrible! firstly the veggies are cut waaaay too small? and i would use mushrooms instead of potatoes. Sorry, I usually love NYT recipes but not this and i followed it exactly.

For a family meal, shortened the prep time by using a slicer attachment and a julienne attachment on my food processor and then using a knife if necessary. The pieces were relatively similar in size for cooking, if not completely uniform. Used gluten-free puff pastry, which worked well. The family liked it!

This did not work for me at all. The potatoes were still raw in the center after 25 minutes in the oven, but the pastry was thoroughly browned on top. What’s more, the pastry was undercooked on its bottom side. I think @Eskirmish of Test Kitchen must be right: cook the contents in the oven first before applying the pastry.

a half batch fit well in the small cast iron skillet, and made leftovers

I added chicken and make it in a much larger pan. I also added peas and carrots. Need to cook potatoes and carrots longer

Using what was in the frig, I substituted greek yogurt for sour cream and added peas and carrots since I had no fennel or asparagus. I also had to use phyllo dough on top. I beefed up the spices with Tuscan Sunset and Fox Point. Potatoes and carrots diced and were cooked through at end (20 mins in oven). All in all, looked pretty and tasted good and was quick and easy.

I made this, the crust was crisp and even reheated wonderfully.

Based on what I read here, I added pot pie veggies like carrots, celery. I used a 9x13 pan for more surface and servings...it also fit the pastry I had on hand. I buttered some of the layers, not all. Once the browning started, I turned it down to 375ish(?) And baked 10-15 longer to make sure the lower pastry layers were not raw. Supervise and have foil handy just in case so it does not burn. Reheats great from frozen in small baking dishes with loose foil.

Excellent. Added some carrots and mushrooms. I let the vegetables cook on the stove a few minutes longer, then 15-20 minutes at 425 degrees was perfect for the pastry.

Really enjoyed this. Will become a staple. I love the inclusion of fennel here. We substituted mascarpone for sour cream and added diced carrots to the veggies and fresh dill to the herbs. We hardly get Gruyère cheese in Italy so we added a mix of Asiago and Masadam cheeses. I agree on the crust cooking too quickly so I slapped some aluminum foil over the top when the crust reached perfect brownness after about 5 minutes at 450 and removed from the oven at 20 minutes and left the foil on 15 min

Great recipe! As other cooks have noted the veggies needed more cooking time, so I let the veggies simmer in veg broth for ten minutes, covered, after adding the flour. I added the asparagus when I added the sour cream and Dijon. Also, I cooked the dish at 425 for 20 minutes and it was perfect.