Homemade Pot Pies

Herbed Parmesan Pie Crust
12 oz. all purpose flour6 oz. butter, slightly room temperature 1/3 cup grated Parmesan cheese2 tablespoons fresh or dried herbs1 egg yolk3 oz. cold water1 teaspoon saltSift the flour and mix in the cheese and herbs. Cut in the butter until no lumps remain. Beat the egg yolk with the water and salt. Then add the water to the flour mixture. Gently mix with a spatula until the water is absorbed evenly. Transfer the dough to a piece of parchment or foil and press it evenly to create 1/4" thick. Then refrigerate until needed.

 Pot Pie Filing (adapted from the Food Network: Emeril Live)
 5 tablespoons butter 1 cup diced onions 1/2 cup diagonally sliced celery 2 cups roughly chopped cremini mushroom 2 teaspoons minced garlic 1 teaspoon plus 1 pinch salt 1/4 teaspoon freshly ground black pepper 5 tablespoons all-purpose flour 1/2 cup whole milk2 cups diced potatoes, blanched in boiling salted water 1/2 bouillon cube, plus 3 cups water2 1/2 cups frozen vegetable medley of carrots, peas, corn and green beansIn a medium saucepan, melt the butter over medium heat. Add the onions and celery and saute for 3 to 4 minutes. Add the mushrooms, garlic, and a pinch of salt and cook for 4 to 5 minutes. Stir in the flour and cook, stirring constantly, for about 3 to 4 minutes to make a blond roux. Stir in the bouillon cube and water then bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the milk, bring to a simmer, and continue to cook for 4 minutes. Stir in the remaining salt and pepper, potatoes, carrots, peas and green beans. Mix the filling thoroughly and adjust seasonings with salt and pepper, if needed. Divide the mixture evenly among the prepared ramekins.

With a knife cut out circles of dough big enough to cover the top the of the ramekins. Press the dough evenly around the edges to create a seal. Egg wash the dough. Put the pot pies on a cookie sheet lined with foil or parchment paper because they'll most likely boil over. Bake at 400 degrees for 30 minutes or until the crust is golden.