Popover-Topped Pot Pie

Popover-Topped Pot Pie

A lofty popover topper replaces traditional pie crust in this dramatic vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Ingredients

  • plus 1 tbsp. extra-virgin olive oil
    ¼ c
  • yukon gold potatoes

    peeled, cut into ½" pieces, about 2 large

    12 oz.
  • asparagus

    trimmed, cut into ½" pieces

    1 bunch
  • carrots

    peeled, halved lengthwise, cut into ¼"-thick half-moons

    2 medium
  • celery stalks

    thinly sliced

    2
  • shallots

    finely chopped

    2 medium
  • frozen peas
    1 c
  • garlic cloves

    finely grated

    6
  • all-purpose flour

    divided

    1 ½ c
  • low-sodium vegetable broth
    2 c
  • dry white wine
    ½ c
  • heavy cream
    ⅝ c
  • dijon mustard

    or more

    1 tbsp.
  • finely grated lemon zest
    1 ½ tsp.
  • plus 2 tbsp. finely chopped dill
    ⅓ c
  • diamond crystal or 1½ tsp. morton kosher salt

    divided, plus more

    2 ½ tsp.
  • freshly ground pepper

    divided, plus more

    1 tsp.
  • eggs
    5 large
  • parmesan

    finely grated

    1 oz.
  • whole milk
    1 ⅓ c
  • baking powder
    ½ tsp.

Directions

  1. 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.

  2. 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.)

  3. 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.

  4. 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.

Popover-Topped Pot Pie

Popover-Topped Pot Pie

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About this Recipe

Craving a comforting, hearty dinner that breaks free from the usual? This Popover-Topped Pot Pie reimagines a classic, delivering a dramatic vegetarian main course that's as satisfying as it is unique.

This recipe shines by replacing a traditional pie crust with a lofty popover topper, offering an airier, lighter counterpoint to the rich filling. The creamy, savory base is packed with tender Yukon gold potatoes, sweet carrots, crisp celery, vibrant peas, and fresh asparagus, creating a depth of flavor that feels both familiar and exciting. It's a comforting twist that elevates a simple pot pie to something truly special.

Prepare for a delightful contrast of textures: a golden, airy popover crown that's crisp on the outside and tender within, giving way to a luxuriously creamy and robust vegetable filling. Each bite brings together the earthy sweetness of potatoes and carrots, the delicate crunch of asparagus, and the bright notes of fresh dill and lemon zest, all enveloped in a savory sauce enriched with heavy cream, Parmesan, and a touch of Dijon mustard. This naturally nut-free dish is a delightful experience for a cozy evening.

Customization & Variations

Feel free to personalize your pot pie. Swap asparagus for other quick-cooking greens like blanched green beans or broccoli florets. For an extra earthy flavor, sauté some sliced mushrooms with the shallots. You can also experiment with different herbs; a mix of fresh parsley or chives alongside the dill would be lovely.

This Popover-Topped Pot Pie is perfect for a comforting weeknight dinner or an impressive vegetarian option for guests. Serve it warm straight from the oven, allowing the beautiful popover to be the star of your table.

Frequently Asked Questions