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Week of 3/14/22

Asparagus and White Bean Pot Pie
with pancetta / mushrooms

Active: 45 Total: 60
Original GF Paleo Vegetarian
Asparagus and White Bean Pot Pie

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. This recipe includes our almond flour crust, which we last used in 2020. It is is more like a savory cobbler topping than the traditional puff pastry crust.
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.

Tags
One Pot, Make Ahead, Freezer Friendly
Proteins
Deli meat, Beans, white/cannellini
Cuisines
American
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56

Ingredients

Metric
Servings:
4
Almond Crust:
  • Egg whites - 4 , whisked
  • Almond meal / flour - 1 cup
  • Baking powder - 1 tsp
  • Salt - 1/2 tsp
  • Butter - 1/3 cup , chilled
Asparagus and White Bean Pot Pie:
  • 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, any gluten-free - 2 Tbsp
  • Stock, any type - 1 1/2 cups
  • Creme fraiche (opt) - 1/4 cup
  • Lemon zest - 1/2 tsp

Prep

  1. Asparagus / Pancetta / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Mushrooms - Prep as directed. (Can be done 1 day ahead)

  3. Almond crust - Whisk egg whites. Combine egg whites, almond flour, baking powder, salt, and butter (portion for the crust) in a food processor or standing mixer. Pulse until evenly combined. (Note: The mixture should be very wet - more like a thick batter than a traditional "crust".) (Can be done 1 day ahead)

  4. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C degrees.

  2. 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.

  3. To mushrooms, add pancetta. Saute until pancetta is golden and starting to crisp up, 2 to 5 minutes (depending on thickness).

  4. Add butter (portion for pot pie) and garlic to pan. When butter melts, sprinkle flour over top. Stir until no dry spots remain.

  5. Slowly pour stock into pan while whisking. Add asparagus. Bring to a simmer. Simmer until asparagus is tender, ~5 minutes.

  6. 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.)

  7. Remove skillet from heat and spread almond crust over top. You can drop spoonfuls of the crust all over the filling or spread it out in a single layer so it reaches (or nearly reaches) the sides.

  8. Place the skillet on a large rimmed baking sheet. (This step is important in case any of the filling bubbles over while baking.)

  9. Bake pot pie until the topping is golden, 18 to 25 minutes.

  10. Serve pot pie with some extra creme fraiche spooned over top if you’d like. Enjoy!

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