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1
Preheat the oven to 400.
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2
In a medium bowl, toss the potato, squash, pearl onions and carrots with 3 tablespoons of the butter.
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3
Season with salt and pepper.
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4
Spread the vegetables on a baking sheet and roast for about 30 minutes, stirring once, until tender.
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5
Lower the oven temperature to 350.
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6
Meanwhile, in a large deep skillet, heat 3 tablespoons of the butter.
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7
Add the diced onion, sage, thyme and rosemary and cook over moderately high heat, stirring, until the onion is softened, about 5 minutes.
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8
Add the mushrooms and cook until tender, about 10 minutes.
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9
Add the Marsala and cook until evaporated, about 5 minutes.
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10
Stir in the flour and cook until blended into the mushrooms, 1 minute.
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11
Add the Rich Mushroom Stock and bring to a boil, scraping up any browned bits from the bottom of the skillet.
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12
Simmer until thickened, about 5 minutes.
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13
Add the roasted vegetables and season with salt and pepper.
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14
Spoon the potpie filling into eight 1-cup ramekins.
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15
Divide the Parker House Roll Dough into 8 equal balls.
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16
Working with one ball at a time, roll out the dough to a round thats 2 inches bigger than the rim of the ramekin.
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17
Drape the dough over the rim so theres a 1-inch overhang all around; trim any excess dough.
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18
Brush the dough rounds with the remaining 2 tablespoons of melted butter and arrange the ramekins on 2 baking sheets.
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19
Bake the potpies for about 30 minutes, until the crust is deeply golden and risen; switch the sheets halfway through baking.
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20
Let the pies rest for 5 minutes before serving.
