Vegetable potpie recipe

Ingredients

• 3 tablespoons unsalted butter
• 2 large carrots, peeled and cut into ½-inch cubes
• 2 celery ribs, cut into ½-inch pieces
• 1 medium sweet onion, such as Vidalia, finely chopped
• 3 garlic cloves, minced
• ½ teaspoon red pepper flakes
• Salt and freshly ground black pepper
• One 8-ounce package frozen corn, thawed
• One 8-ounce package frozen baby peas, thawed

• 8 tablespoons (1 stick) unsalted butter
• ½ cup unbleached all-purpose flour
• 2½ cups chicken stock
• ½ cup heavy cream
• ¼ teaspoon cayenne pepper (optional)
• Pinch of freshly grated nutmeg (optional)
• Salt and freshly ground black pepper

• ½ pound (2 sticks) cold unsalted butter, cut into cubes
• 3 cups unbleached all-purpose flour
• 10 ounces cream cheese, cut into cubes
• 1 teaspoon fine sea salt
• ½ teaspoon dried rosemary
• ¼ teaspoon freshly ground black pepper
• 1 large egg yolk, lightly beaten with ½ teaspoon water, for egg wash

1. To prepare the vegetables: Melt the butter in a large saucepan over medium heat. Add the carrots, celery, and onion and sauté for 5 minutes, or until slightly softened.
2. Add the garlic, red pepper flakes, and salt and pepper to taste and sauté for another 5 minutes.
3. Stir the corn and peas into the vegetable mixture, pour into a large bowl, and set aside.
To make the Cream Filling
4. Melt the butter in a large saucepan over medium heat. Sprinkle the flour over the butter and whisk until a smooth paste forms. Whisk in the chicken stock and cook, whisking, until the sauce thickens slightly. Add the heavy cream, cayenne, and nutmeg, if desired, and salt and pepper to taste. Pour the cream filling over the vegetable mixture and stir until combined.
5. Position a rack in the middle of the oven and preheat the oven to 375°F. Put the ramekins or six oven-safe bowls on a baking pan.
Meanwhile, Make the Crust
6. Put the butter and flour in a food processor and pulse until the mixture appears crumbly. Add the cream cheese, salt, rosemary, and pepper and pulse until the dough begins to form a ball.
7. Turn the dough onto a lightly floured surface. Using a floured rolling pin, roll the dough out ¼ inch thick. Put one of the ramekins on the dough to measure and, using a knife, cut a circle 1½ inches larger in diameter than the ramekin. Cut out 5 more circles.
8. Divide the filling among the ramekins, filling them about three-quarters full. Lay the dough rounds over the tops of the ramekins, making sure the dough hangs evenly over the edges. Brush the dough with the egg wash.
9. Bake the potpies for 20 to 25 minutes, until the crust is golden brown. Serve immediately.