- 1TBSP veg oil
- 1 small onion chopped
- 3 small carrots chopped
- 2 celery chopped
- 1 tsp dried thyme
- 2 TBSP butter
- 3 TBSP flour
- 1 1/2 cups milk warmed
- 3-4 cups broth
- 4 med red potatoes diced (I like to leave the peels)
- 2 cups chopped cooked turkey (or chicken)
- 1/2 cup frozen peas
- 1 box (two sheets) frozen puff pastry or refrigerated pie dough (or be really good and make your own)
- 1 egg beaten
Preheat oven to 350.
In a 3qt pot, over medium heat, add the oil, onion, carrot, and celery. Season with salt and pepper, and saute over medium heat until vegetables are soft. Add the thyme and butter. When the butter is melted, sprinkle in the flour, and stir to coat. Allow to cook for about a minute, stirring frequently. Whisk in the milk, followed by the broth. Make sure there are no lumps! Now add the potatoes, bring to a simmer, cover, and turn heat to low. After 15 minutes, and occasional stirring, add the turkey and peas. Cook for five more minutes.
Roll out the dough of your choice and cut to fit the top of your pie plates. (Hint: flip your plate over onto the dough and just cut around it.) Distribute the pie filling among the dishes and top with the dough, sealing around the edges. Brush the top with the beaten egg mixed with a little water. Don't forget to cut a vent in the top.
If you bake them right away, it will take 20-30 minutes, just until the crust is golden. If you bake later, it will take 40-50 minutes, until crust is golden and filling is bubbly. You may need to cover them with foil it they start to over brown before the filling is hot.
Allow to cool for 5 minutes before serving.