Mediterranean Turkey Potpies

• 2 medium onions, thinly sliced
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1-1/4 cups reduced-sodium chicken broth
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 2-1/2 cups cubed cooked turkey breast
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and sliced
• 1/2 cup pitted ripe olives, halved
• 1/4 cup sliced pepperoncini
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 loaf (1 pound) frozen pizza dough, thawed
• 1 large egg white
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

1. In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins.
3. Roll out 2 ounces dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough.
4. Place ramekins on a
5. . Bake at 425u0b0 for 18-22 minutes or until crusts are golden brown.

onions, olive oil, garlic, allpurpose, chicken broth, salt, turkey breast, water, olives, pepperoncini, fresh oregano, pepper, frozen pizza dough, egg white, fresh oregano

Taken from www.tasteofhome.com/recipes/mediterranean-turkey-potpies/ (may not work)