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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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
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)
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°.
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.
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.
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.
The potpie filling can be refrigerated for up to 2 days. Let return to room temperature before baking.
These buttery potpies have a deep earthiness, thanks to the mushrooms and Marsala, making it a good match for Pinot Noir.
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