Ingredients
1 small onion, chopped1/4 cup all-purpose flour3 cups chicken stock3 cups cubed cooked turkey breast1 package (16 ounces) frozen peas and carrots2 medium red potatoes, cooked and cubed3 tablespoons minced fresh parsley1 tablespoon minced fresh thyme1/4 teaspoon pepper1 sheet refrigerated pie crustAdditional fresh parsley or thyme leaves, optional1 large egg1 teaspoon water1/2 teaspoon kosher salt
Preparation
In a Dutch oven coated with cooking spray, saute onion until tender. In a small bowl, whisk flour and stock until smooth; gradually stir into Dutch oven. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Add turkey, peas and carrots, potatoes, parsley, thyme and pepper; stir gently.
Preheat oven to 425°. Divide turkey mixture among eight 10-oz. ramekins. On a lightly floured surface, unroll crust. Cut out eight 3-in. circles. Gently press parsley into crust if desired. Place over turkey mixture. Beat egg and water; brush over tops. Sprinkle with salt.
Place ramekins on a baking sheet. Bake 20-25 minutes or until crusts are golden brown. Freeze option: Securely wrap baked and cooled potpies in plastic and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Unwrap potpies; bake in oven until heated through and a thermometer inserted in center reads 165°. Cover top with foil to prevent overbrowning if necessary.
