Mini turkey pot pies

Ingredients

• 4 cups of cooked turkey breast, cut into cubes
• 2 sheets of pie crust
• 4 tablespoons unsalted butter
• 1 medium yellow onion
• 2 celery stalks
• 2 carrots
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 cup of chicken stock
• 1 teaspoon of dried thyme
• 1/4 cup dry sherry
• 1/2 cup frozen green peas
• 1 tablespoon fresh flat leaf parsley
• salt and pepper to taste
• 1 egg
• Ramekins

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Preparation

• Preheat oven to 400 degrees.
• In a large pot slowly melt the butter. Next, add in your onions, celery, and carrot and cook for about 10 minutes, stir occasionally.
• Add the flour, and stir, cooking for another couple of minutes. Whisk in the milk and continue to whisk until smooth.
• Stir in the chicken stock, and sherry. Bring the heat to low, and cook for another 10 minutes. The sauce will thicken. Stir in the thyme, parsley, peas, turkey, and season with salt and pepper to taste.
  
• Spray the muffin tin with Pam. Line each muffin cup with the larger dough cut out.
• Fill each cup with a large scoop of the filling. Top each pie with the small cut out and crimp them together. It is fine to have the cup "overfilled" a bit. Brush with egg wash and cut a couple of slits in the dough for steam.
• Bake in a 400 degree oven for 25-30 minutes, or until they are a nice golden brown. Allow to cool on a cooking rack for 10 minutes before removing.
• Use a butter knife to cut around the edges to get them out.

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