Popover-Topped Pot Pie
5.0
(2)
How do you make pot pie even better? By swapping out the traditional crust topping for a giant billowing popover topper. Underneath the crowning Parmesan-and-dill studded popover is a simple vegetarian pot pie filling loaded with carrots, celery, peas, and plenty of asparagus. The filling is finished with a touch of Dijon and whisper of lemon, freshening the whole thing up.
To get the loftiest popover topper, stick to these rules: When making the batter, blend your eggs on the highest speed until they are fluffy and lightened in color before adding the rest of the ingredients. This will infuse the batter with tiny air pockets that rapidly expand in the oven. Also, preheat your oven to a fiery 425°. The intense heat will cause the popover to rise high and brown beautifully. Stick to these two rules for guaranteed popover success.
Recipe information
Total Time
1 hour 45 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Heat ¼ cup plus 1 Tbsp. extra-virgin olive oil in a large (14-cup capacity or more) high-sided ovenproof skillet, rondeau, or Dutch oven over medium. Add 12 oz. Yukon Gold potatoes (about 2 large), peeled, cut into ½" pieces, and cook, stirring often, 2 minutes. Add 1 bunch asparagus, trimmed, cut into ½" pieces, 2 medium carrots, peeled, halved lengthwise, cut into ¼"-thick half-moons, 2 celery stalks, thinly sliced, 2 medium shallots, finely chopped, and 1 cup frozen peas and cook, stirring often, until potatoes are not quite fork-tender (a knife inserted into flesh should meet with a little resistance), 15–18 minutes.
Step 2
Add 6 garlic cloves, finely grated, and ¼ cup (31 g) all-purpose flour; stir until vegetables are coated and no pockets of dry flour remain. Stirring constantly, gradually pour in 2 cups low-sodium vegetable broth and ½ cup dry white wine, then add ⅔ cup heavy cream, 1 Tbsp. Dijon mustard, 1½ tsp. finely grated lemon zest, ⅓ cup finely chopped dill, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ¾ tsp. freshly ground pepper. Bring to a simmer and cook until sauce coats a spoon, about 1 minute. Remove from heat; add more mustard (up to 1 Tbsp.) and season with more salt and pepper if needed. Let sit at least 20 minutes and up to 1 hour to thicken. (Do not stir; you want a slight skin to form.)
Step 3
Meanwhile, place a rack in middle of oven; preheat to 425°. Blend 5 large eggs in a blender on high speed until light and fluffy. Add 1 oz. Parmesan, finely grated, 1⅓ cups whole milk, ½ tsp. baking powder, remaining 1¼ cups (156 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper; blend on medium speed just until smooth. Stir in remaining 2 Tbsp. finely chopped dill. Tightly cover batter and let sit until filling is ready.
Step 4
Holding a spoon upside down over filling, gradually pour batter over spoon to cover filling. Bake pot pie until topping is deep golden brown and very puffed, 45–55 minutes.
Recipe notes
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