Turkey Pot Pie

An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand.

2 Tbsp. unsalted butter
2 cloves garlic, minced
1 small onion, diced
1 cup frozen corn kernels
½ cup frozen diced carrots
½ cup frozen peas
⅓ cup all-purpose flour, unbleached
1 cup chicken broth
¾ cup milk
1 tsp. fresh thyme leaves
kosher or sea salt
black pepper, freshly ground
2 cups leftover turkey, chopped
1 puff pastry sheet, cut into four
4¼" squares
1 large egg, beaten

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Lightly oil four 10 oz ramekins or coat with nonstick spray.

To make the filling, melt butter in a large skillet over medium-high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.

Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.

Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.