Golden Roasted Turkey Pot Pie

Ingredients

• 16 oz bite size cubes | Golden Roasted Turkey Breast
• 32 oz | Chicken stock
• 2 | Carrot, diced
• 16 oz | Peas, frozen
• 1 large | Onion , chopped
• 1 handful | Italian Flat Leaf Parsley, Fresh, finely chopped
• 4 TBSP | Thyme, fresh, finely chopped
• 4 TBSP | Header, Pastry Topping
• 8 TBSP | Butter
• To taste | Salt & Freshly Cracked Black Pepper
• 1 Each | All-Butter Puff Pastry Sheet, Frozen, thawed
• 1 | Egg, beaten

Method

1. Preheat oven to 350° F.
2. Melt 4 tablespoons of the butter in an oven-proof casserole dish over medium heat.
3. Add the carrots, onion, and a pinch of salt, sweating for 6 to 7 minutes until softened.
4. Add the turkey, stir well, and cook for 2 more minutes.
5. Make a roux with the additional 4 tablespoons of butter and flour.
6. Add to the vegetables and cook for several minutes stirring continuously.
7. Add the chicken stock, stirring for 10 minutes or until slightly thickened.
8. Add the peas, thyme and parsley.
9. Season with salt and pepper to taste.
10. Lightly roll out the puff pastry to fit over the individual ramekins.
11. Using a 5" round pastry cutter make individual pastry tops for each ramekin.
12. Drape the pastry over the top of the each ramekin, trimming any major excess.
13. Seal the edges against the dish and crimp the pastry.
14. Brush with the beaten egg.
15. Make several small diagonal cuts in the pastry.
16. Bake for 5 to 10 minutes or until the pastry is golden brown and puffed.