Popover Topped Pot Pie

Ingredients

• ¼ cup plus 1 Tbsp. extra-virgin olive oil
• 12 oz. Yukon Gold potatoes (about 2 large), peeled, cut into ½" pieces
• 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
• 1 cup frozen peas
• 6 garlic cloves, finely grated
• 1½ cups (187 g) all-purpose flour, divided
• 2 cups low-sodium vegetable broth
• ½ cup dry white wine
• ⅔ cup heavy cream
• 1 Tbsp. (or more) Dijon mustard
• 1½ tsp. finely grated lemon zest
• ⅓ cup plus 2 Tbsp. finely chopped dill
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 1 tsp. freshly ground pepper, divided, plus more
• 5 large eggs
• 1 oz. Parmesan, finely grated
• 1⅓ cups whole milk
• ½ tsp. baking powder

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