Kale, Mushroom, and White Bean Pot Pie | TASTE

Ingredients

• 3 tbsp xtra-virgin olive oil, divided
• 1 eek, green parts trimmed, halved lengthwise and thinly sliced
• 1 lg bunch Lacinato kale, stems removed and torn into bite-size pieces
• 1 lb cremini or portobello mushrooms, stems trimmed, thinly sliced
• 6-8 cloves garlic, finely minced
• 4 tbsp unsalted butter or neutral oil
• 5 tbsp all-purpose flour
• ½ c dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 2 ½ c ow-sodium vegetable or mushroom broth
• ¼ c heavy whipping cream or plant-based cream (preferably not coconut-based), plus extra for brushing
• 1 tbsp finely minced fresh rosemary leaves
• 1 can navy, cannellini, or other white beans, rinsed and drained
• 1 sheet store-bought puff pastry, such as Dufour brand or Trader Joe’s, defrosted