Asparagus and White Bean Pot Pie
with pancetta / mushrooms
Pot pie is a cozy, classic meal, and this version has a spring twist with fresh asparagus and mushrooms. White beans and pancetta add savory flavor.
Smarts #1: If using thin asparagus spears, they just need to simmer in stock for a few minutes. If using very thick spears, saute them with the mushrooms for a few minutes before adding the stock.
Smarts #2: To minimize dishes you can cook this in one oven-safe pan and just add the crust on top. You can also transfer the filling to a baking dish before baking.
- Puff pastry - 8 oz , defrosted
- Asparagus - 1 bunch , diced
- Pancetta - 5 oz , diced (look for pre-diced to save time)
- Garlic - 2 cloves , chopped
- Mushrooms, any button - 8 oz , chopped or sliced (look for pre-sliced to save time)
- Beans, any white (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Flour, all-purpose - 2 Tbsp
- Stock, any type - 1 1/2 cups
- Creme fraiche (opt) - 1/4 cup
- Lemon zest - 1/2 tsp
- Egg yolks - 1 , whisked
- Water - 1 tsp
Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
Asparagus / Pancetta / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms - Prep as directed. (Can be done 1 day ahead)
Beans - Drain and rinse.
Heat oven to 400F / 204C degrees.
Heat an oven-safe skillet over medium heat. Add cooking oil and then mushrooms. Saute until mushrooms are golden brown and very tender, 6 to 8 minutes.
To mushrooms, add pancetta. Saute until pancetta is golden and starting to crisp up, 2 to 5 minutes (depending on thickness).
Add butter and garlic to pan. When butter melts, sprinkle flour over top. Stir until no dry spots remain.
Slowly pour stock into pan while whisking. Add asparagus. Bring to a simmer. Simmer until asparagus is tender, ~5 minutes.
Remove pan from heat and stir in beans, creme fraiche, and lemon zest. Taste and season with some salt and pepper. (Note: The seasoning in the filling will vary depending on the saltiness of the pancetta, butter, and stock. Be sure to add some more salt, if needed.)
Stretch puff pastry over top of skillet (be careful - the skillet is hot; if it's too big, trim with scissors; you can also transfer the filling to a baking dish and cover with pastry). Use a fork to press the edges of the pastry against the sides of the skillet.
Place the skillet on a large rimmed baking sheet. (This step is important in case any of the filling bubbles over while baking.)
Whisk egg yolk and water and brush over puff pastry. Make a few slits with a knife and bake in the oven for 25 to 30 minutes, until golden.
Serve pot pie with some extra creme fraiche spooned over top if you’d like. Enjoy!