Individual Mushroom Potpies with Parker House Crust

Chef Michael White makes his fantastic individual potpies with a filling of mixed mushrooms and roast squash and topped with a tender Parker House roll crust. To make one large potpie, use a 9-by-13-inch baking dish and roll out the dough to an 11-by-15-inch rectangle. Baking time will be about the same.

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  • Servings: 8 potpies

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  • 1 large baking potato, cut into 1/2-inch dice
  • One 1 1/2-pound butternut squash, neck only, cut into 3/4-inch dice (about 2 cups)
  • 1 cup frozen pearl onions, thawed
  • 2 carrots, thinly sliced
  • 1 stick unsalted butter, melted
  • Salt
  • Freshly ground pepper
  • 1 large onion, diced
  • 1 tablespoon chopped sage
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped rosemary
  • 1 1/2 pounds mixed mushrooms, such as shiitake and cremini, stemmed and thinly sliced (8 cups)
  • 1/2 cup Marsala
  • 1/2 cup all-purpose flour
  • 6 cups Rich Mushroom Stock or vegetable stock
  • Parker House Roll Dough

How to make this recipe

  1. Preheat the oven to 400°. In a medium bowl, toss the potato, squash, pearl onions and carrots with 3 tablespoons of the butter. Season with salt and pepper. Spread the vegetables on a baking sheet and roast for about 30 minutes, stirring once, until tender. Lower the oven temperature to 350°.

  2. Meanwhile, in a large deep skillet, heat 3 tablespoons of the butter. Add the diced onion, sage, thyme and rosemary and cook over moderately high heat, stirring, until the onion is softened, about 5 minutes. Add the mushrooms and cook until tender, about 10 minutes. Add the Marsala and cook until evaporated, about 5 minutes. Stir in the flour and cook until blended into the mushrooms, 1 minute. Add the Rich Mushroom Stock and bring to a boil, scraping up any browned bits from the bottom of the skillet. Simmer until thickened, about 5 minutes. Add the roasted vegetables and season with salt and pepper.

  3. Spoon the potpie filling into eight 1-cup ramekins. Divide the Parker House Roll Dough into 8 equal balls. Working with one ball at a time, roll out the dough to a round that’s 2 inches bigger than the rim of the ramekin. Drape the dough over the rim so there’s a 1-inch overhang all around; trim any excess dough. Brush the dough rounds with the remaining 2 tablespoons of melted butter and arrange the ramekins on 2 baking sheets.

  4. Bake the potpies for about 30 minutes, until the crust is deeply golden and risen; switch the sheets halfway through baking. Let the pies rest for 5 minutes before serving.

Make Ahead

The potpie filling can be refrigerated for up to 2 days. Let return to room temperature before baking.

Suggested Pairing

These buttery potpies have a deep earthiness, thanks to the mushrooms and Marsala, making it a good match for Pinot Noir.

Contributed By Photo © Jonny Valiant Published February 2013

499939 recipes/individual-mushroom-potpies-parker-house-crust 2013-12-06T23:33:12+00:00 Michael White fall|winter|entertaining|christmas|dinner-party|thanksgiving|american|8|make-ahead|vegetarian|weeknight-dinner february-2013 recipes,individual-mushroom-potpies-parker-house-crust 499939

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