This recipe is for open-top potpies with vegetable filling. The filling can also be made from chicken, beef, or seafood in the same sauce, using chicken, fish, or beef broth to match the appropriate filling. It can be made vegetarian with vegetable broth.

1. Preheat oven to 400°F. Roll out pie dough and cut into 2-inch circles with a round cookie cutter. You will need 4 circles for each serving.

2. For each potpie “cup” turn one ramekin upside down, oil it, and overlap four circles of pie dough around it, leaving an open hole in the bottom for juice to flow through when served. Attach dough circles to each other with egg wash (1 egg beaten with 2 tablespoons water). Bake pastry cups for about 15 minutes. Let cool and remove them from ramekins. Set aside.

3. Sauté onion, celery, leek, and carrots in butter until onion, celery, and leek are translucent. Dust with flour; stir and cook a few minutes. Add chicken broth, then add potato, squash, parsnips, and green beans. Bring to a boil, add thyme and bay leaf, and simmer for 40 minutes, until the vegetables are cooked and the liquid is thickened.

4. Stir in peas and cream and remove from heat. Remove thyme sprig and bay leaf; season with salt and pepper. Add chives. To serve, place a pastry cup on a plate and spoon vegetables and sauce into it.