Savory Turkey Potpies

• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 3 cups chicken stock
• 3 cups cubed cooked turkey breast
• 1 package (16 ounces) frozen peas and carrots
• 2 medium red potatoes, cooked and cubed
• 3 tablespoons minced fresh parsley
• 1 tablespoon minced fresh thyme
• 1/4 teaspoon pepper
• 1 sheet refrigerated pie crust
• Additional fresh parsley or thyme leaves, optional
• 1 large egg
• 1 teaspoon water
• 1/2 teaspoon kosher salt

1. 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.
2. Preheat oven to 425u0b0. 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.
3. Place ramekins on a
4. . Bake 20-25 minutes or until crusts are golden brown.
5. 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 425u0b0. Unwrap potpies; bake in oven until heated through and a thermometer inserted in center reads 165u0b0. Cover top with foil to prevent overbrowning if necessary.

onion, allpurpose, chicken stock, turkey breast, carrots, red potatoes, fresh parsley, thyme, pepper, crust, parsley, egg, water, kosher salt

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