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1
Lay out the dough on a work surface.
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2
Preheat the oven to 425F.
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3
Line a baking sheet with parchment paper.
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4
Choose the bowls that you would like to serve the potpies in; pick small, deep bowls 4 to 5 inches at the mouth.
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5
Using a small, sharp knife, cut around a bowl inverted atop the dough to make 4 disks of dough.
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6
Transfer the disks to the parchment and brush them with the egg wash.
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7
When the oven is ready, bake the disks until golden and puffed, 12 to 15 minutes.
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8
Meanwhile, heat a large Dutch oven or heavy soup pot with a lid over medium heat.
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9
Add the EVOO.
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10
When the oil is hot, add the celery, onions, carrots, parsnips, potatoes, bay leaf, and salt and pepper.
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11
Stir and cover, then sweat the vegetables for 8 to 10 minutes, stirring occasionally.
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12
Add the stock and raise the heat a bit to bring the liquid to a boil.
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13
Then reduce the heat to medium-low to keep a rolling simmer.
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14
Melt the butter in a microwave or small pot and combine with the flour and mustard.
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15
Stir the roux into the broth and thicken to gravy consistency, 1 to 2 minutes.
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16
Stir the peas and tarragon or thyme into the vegetables and remove the bay leaf.
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17
Ladle the vegetable mixture into individual bowls and top with rounds of crispy dough.
