vegetable potpies

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• 2 tablespoons unsalted butter, softened
• 1 small onion, finely chopped
• 1 1/2 cups sliced wild mushrooms
• 2 small carrots, sliced into 1/4-inch pieces
• 1 small parsnips, sliced into 1/2-inch pieces
• 2 cups butternut squash, cut into 3/4-inch cubes
• 1 teaspoon finely chopped rosemary
• Salt
• Freshly ground black pepper
• 3/4 cup low-sodium chicken broth
• 2 teaspoons all-purpose flour
• 3/4 cup 2 percent milk
• 1/3 cup frozen baby peas
• 4 slices thin whole-wheat sandwich bread, crusts trimmed
• directions

  1. 

  Position a rack in the center of the oven and preheat the broiler. Melt 2 teaspoons butter in a medium skillet over medium-high heat. Add onion, mushrooms, carrots, parsnip, butternut squash and rosemary; season lightly with salt and pepper. Cover and cook, stirring occasionally, until just soft, about 5 minutes. Add chicken broth and bring to a boil. Reduce heat to low and simmer untilvegetables are tender and liquid is nearly evaporated, about 5 minutes.

  2. 

  In a small bowl, whisk flour into milk. Add to skillet. Bring to a boil and simmer until thickened, about 3 minutes. Stir in peas and season again with salt and pepper. Divide the mixture among four 1-cup ramekins.

  3. 

  Spread 1 teaspoon butter on one side of each slice of bread; sprinkle with Parmesan. Arrange bread, buttered side up, over vegetables. Broil 5 minutes, or until tops are golden and filling is bubbling around edges.