Skillet Spring Vegetable Pot Pie

Name: Skillet Spring Vegetable Pot Pie
Ingredients: 6 tablespoons (3/4 stick), unsalted butter; 1 pound, white mushrooms, wiped clean, and quartered; , Salt; 3 , medium carrots, peeled and cut crosswise 1/4 inch thick; 4 , medium leeks, white and light green parts only, halved lengthwise, sliced crosswise 1/4 inch thick, and rinsed thoroughly; 5 , medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 1/4 cup, unbleached all-purpose flour; 1/3 cup, dry vermouth or dry white wine; 2 cups, low-sodium vegetable broth; 1/2 cup, heavy cream; , Ground black pepper; 1 pound, asparagus (about 1 bunch), tough ends trimmed (see illustration below) and cut on the bias into 1/2-inch lengths; 1 cup, frozen peas; 2 teaspoons, minced fresh tarragon; 1 teaspoon, grated lemon zest; 1 recipe, Puff-Pastry Rectangles for Skillet Pot Pie

Main Courses
Vegetables

We wanted a simple vegetable pot pie filled with the lighter, brighter flavors of spring.

SERVES 4

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