4 pot pies
5 cups leftover turkey meat, chopped
5 cups chicken stock
3 tablespoons butter
1 large yellow yellow onion, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 cups carrots, diced
1 (10-ounce) package frozen peas (2 cups)
1/2 cup fresh parsley leaves, minced
2 9-inch pre-made pie shells
1 egg beaten with 1 tablespoon water, for egg wash
Four small oven-proof ramekin baking dishes (about 6-inches in diameter)
Preheat the oven to 350 degrees F.
Remove pie crust from freezer and let soften at room temperature.
Chop leftover turkey meat and set aside.
In a large pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add the heavy cream and season with salt and pepper. Blanch diced carrots 2 minutes or soften in the microwave. Add the turkey meat, carrots, peas, onions and parsley to the sauce and mix well.
Lay pie crusts on a floured surface and spread flat. Using the edge of one of your ramekins, cut out two circles from each crust.
Divide the turkey filling equally among the 4 ramekins. Brush the outside edges of each ramekin with the egg wash, then place the dough on top. Pressing the dough slightly to make it stick to the bowl. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with Kosher salt and cracked pepper.
Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.