Skillet vegetable pot pie

*CORRECTION* Also survived by brothers, Rudy and Nacho. (Full notice ran Sunday.)

Here's a rustic, vegetarian take on traditional pot pie! This weeknight dinner is prepped, cooked, and served all in one skillet. It's perfect for feeding a crowd and saves time on dishes and clean up.

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…

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