Turkey Pot Pies

01Method

1. 1

   Heat the oven to 350°F.

2. 2

   Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and sauté for 3–4 minutes until they begin to soften. Stir in the turkey and season with salt and pepper.

3. 3

   Sprinkle the flour over the filling and stir until evenly combined. Let it cook for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in the stock until a light gravy forms. If the gravy is too thick, thin it out with additional stock or water, a quarter cup at a time.

4. 4

   Stir in the peas and thyme, then take the skillet off the heat.

5. 5

   Spoon the filling into ramekins, filling each about three-quarters full to avoid overflow. Any size or shape of ramekin works.

6. 6

   Lay a piece of pie crust over each ramekin and press the edges to seal. Cut a few small slits in the top to allow steam to escape. Beat the egg with the water to make an egg wash and brush it over the crust.

7. 7

   Bake at 350°F for 20–25 minutes, until the crust is golden brown. Allow the pot pies to rest for a few minutes before serving. Leftovers keep in the refrigerator for up to five days; reheat in a 350°F oven until piping hot throughout.