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Prep time
15 minutes
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Cook time
45 minutes
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Serves
2
Author Notes
This one-skillet wonder brings all the cozy comforts of a pot pie, but with peak summer produce, so you can feel warm and fuzzy all year round. Sweet summer corn, fresh green beans, crisp zucchini, and juicy cherry tomatoes are sautéed individually so each is perfectly cooked. The veggies are baked together in a rich chicken gravy and are topped with flaky puff pastry. The whole thing comes together in All-Clad’s D3® Stainless 8” Fry Pan—it's the perfect portion for two, so grab a pair of spoons and dive right into the skillet. —Sohla El-Waylly
Test Kitchen Notes
This recipe is shared in partnership with All-Clad. —The Editors
Watch This Recipe
One-Skillet Succotash Pot Pie
Ingredients
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1
sheet of frozen puff pastry, thawed
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4 teaspoons
neutral oil, divided
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1
small zucchini, cut into ¼-inch pieces
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Kosher salt, to taste
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4 ounces
green beans, trimmed and cut into ½-inch pieces
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5 ounces
cherry tomatoes, cut in half
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2
ears of corn, kernels cut off the cob
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3 tablespoons
butter
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1 1/2 tablespoons
all-purpose flour
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1 1/2 cups
chicken bone broth
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Freshly ground black pepper, to taste
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1 pinch
cayenne pepper
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3
garlic cloves, peeled and thinly sliced
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1
small shallot, peeled and thinly sliced
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1/4 cup
chopped parsley
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1
egg
Directions
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Preheat your oven to 400°F.
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Unfold the sheet of puff pastry onto a cutting board and gently flatten with a rolling pin. Using an 8” fry pan as a guide, cut out a circle a little larger than the rim of your pan. Score the dough with a sharp knife, starting at the center, then fanning out to the outer rim, until you get all the way around. Transfer to a plate and refrigerate until ready to use.
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Heat the fry pan over medium-high heat with 1 teaspoon of neutral oil. Add the zucchini and season with a pinch of salt. Cook, tossing frequently, until the zucchini is golden-brown and tender, about 2 minutes. Transfer the zucchini into a medium bowl. Repeat with the green beans, corn, and cherry tomatoes, transferring each batch of cooked vegetables to the same bowl.
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Over medium-high heat, add 2 tablespoons of water to the pan and use a stiff rubber spatula or wooden spoon to scrape up any brown bits that have developed. Transfer liquid to the bowl with your other vegetables.
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Add the butter to the pan and heat over medium-high until melted and foaming. Add the flour and whisk until combined. Cook, stirring constantly, until the flour just starts to smell toasty but is still blonde, about 1 minute.
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Whisk in the bone broth and season with salt, black pepper, and cayenne. Bring the mixture to a simmer and cook, stirring frequently, until the gravy is thickened and coats the back of a spoon, about 5 minutes. Add the gravy to the bowl with the vegetables, along with the garlic, shallots, and parsley, and stir to combine.
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Whisk the egg with 1 tablespoon of water until well combined. Pour the vegetable mixture into the fry pan and top with your prepared puff pastry. Brush the puff pastry with egg wash and then place in the oven. Bake for 30 minutes, or until the puff pastry is a deep golden-brown. Rest for 10 minutes, then serve.
Sohla El-Waylly is a Food52 Resident, sharing new riffable recipes every month that'll help you get creative in the kitchen. Watch her cook on YouTube in her new series, Off-Script With Sohla. Before she started developing fun recipes for home cooks, she worked as a chef in N.Y.C. and L.A., briefly owning a restaurant in Brooklyn with her husband and fellow chef, Ham El-Waylly. She lives in the East Village with Ham, their two dogs, and cat. Find out what else she's up to on Instagram @sohlae
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