This recipe is from Food and Wine magazine. Feel free to substitute other vegetables if desired.
The crust on this pie is so very good... flakey and with good flavor. If you don't have time to make a lattice crust, just top each dish with a round of pastry with a few slits to release the steam.
Be aware that the soup must cool before the pie is baked so if it is more convenient, make the soup mixture the day before you plan to serve it.
2 Tbsp. EXTRA-VIRGIN OLIVE OIL
3 LEEKS, white and light green parts only, halved lengthwise and thickly sliced
3 CELERY RIBS, halved lengthwise and sliced crosswise 3/4 inch thick
2 CARROTS, halved lengthwise, sliced crosswise 1/4 inch thick
1 small-medium BUTTERNUT SQUASH, peeled, seeded and cut into 1 inch chunks
1 bunch KALE, coarsely chopped
1 24-ounce can CHOPPED TOMATOES
1 19-ounce can CANNELINI BEANS
5 1/2 c. VEGETABLE BROTH or CHICKEN BROTH
2 tsp. ROSEMARY (fresh), chopped
1 BAY LEAF
RIND of PARMESAN CHEESE (optional)
3 3/4 c. FLOUR
1 Tbsp. ROSEMARY (fresh), coarsely chopped
1 1/2 tsp. SALT
1 1/2 tsp. SUGAR
3 sticks (12 ounces) BUTTER
1/2 c. PARMESAN CHEESE
1/2-3/4 c. ICE WATER
EGG WASH: Made with 1 EGG YOLK and 1 Tbsp. HEAVY CREAM
Make the soup:
Heat the olive oil in a large saucepan. Add the leeks, celery, carrots and garlic and cook over moderate heat until golden and tender, about 12 minutes.
Stir in the squash, kale, tomatoes, beans, broth, and rosemary and bring to a boil.
Simmer gently until squash is tender, about 25 minutes.
While soup is cooking, make the pastry.
LET SOUP COOL COMPLETELY WHEN DONE COOKING*
Make the pastry:
In a food processor, pulse the flour with the rosemary, salt and sugar.
Add the butter and cheese and process until the mixture resembles coarse meal.
With the machine on, add the ice water until the dough comes together.
Divide into 8 disks and wrap in plastic. Refrigerate at least 1 hour.
Preheat the oven to 400°F.
Ladle cold soup into 8 heat-proof 2-cup bowls and set on a large baking sheet.
Roll out pastry to about 1-inch larger than top of each bowl.
(Use a pizza cutter to cut rolled pastry)
You may use the pastry as it is with some vent holes or you can cut it into strips for a lattice topped pie.
Brush the outer edge of the bowls with egg wash and top with pastry.
Brush pastry lightly with egg wash.
Bake for 15 minutes at 400°, then turn down oven temp to 350° and bake for 50 minutes longer until crust is golden brown.
Note: The unbaked pot pies can be refrigerated up to one day which makes it ideal for a company dinner.