Individual Turkey Pot Pies

Cleaning up inside the freezer, I discovered I had some turkey breast meat leftover from Christmas. I also had some frozen puff pastry, so I decided it was a pot pie dinner tonight. This is a simple recipe if you already have prepared meat and some kind of ready made pastry on hand. Good way to clean out the freezer too!
 Ingredients:

• 4 cups of cooked turkey breast, cut into cubes
• 2 sheets of pie crust or puff pastry
• 4 Tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, cleaned, and thinly diced
• 2 carrots, cleaned, skinned, and thinly diced
• 2 medium sized potatoes (peeled and cubed)
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 cup of chicken stock
• 1 tsp of dried thyme
• 1/4 cup dry sherry
• 1/2 cup frozen green peas
• salt and pepper to taste
• 1 egg, beaten, for brushing on top of the pie crust
  
  Method:
  Preheat your oven to 375 degrees.
  Roll out your pie crust or puff pastry, and cut out as many rounds as you will need (I did six). I personally only made six rounds for tops, you may want bottoms on yours so double it up. Cover with cloth. Set aside.
  
  Now for the filling. In a large pot, add the butter, and slowly melt. Add in onions, celery, carrot and potatoes and cook for about 10 minutes, stirring occasionally. Add in the flour, and stir, cooking for another couple of minutes. Whisk in the milk and continue to whisk until smooth. Stir in the chicken stock, and sherry. Bring the heat to low, and cook down for another 10 minutes. You will notice the sauce begin to thicken. This is what you are looking for. Stir in the thyme, parsley, peas, turkey, and season with salt and pepper. You will want to taste this a couple of times, getting your salt and pepper right on point before adding the mixture into the ramekins. Fill each ramekin to the top with the mixture, (if you are doing a bottom, add it first). Use some egg wash around the perimeter of the top of ramekins. Top each ramekin with a dough circle, making sure it is just a bit longer than the top of each ramekin. Seal the top of each ramekin by gently pinching around the edges. Brush the beaten egg onto the top of each ramekin, and sprinkle with kosher salt and pepper. Poke a slight gash through the tops to allow some steam to escape. Place these back in the oven on a baking sheet for 25-30 minutes, or until they are a nice golden brown. (Keep checking after 20 minutes).
  
   ***Be very careful as the filling will be hot!!!