Ingredients:

• Pie crust dough or refrigerated pie crust
• ¼ cup butter
• ⅓ cup chopped onion
• 2 cloves garlic, minced
• 4 cups chopped fresh vegetables
• ⅓ cup all purpose flour
• salt and pepper
• 1¾ cup chicken broth
• ½ cup milk
• 3 cups cooked, chopped turkey
• 1 egg, beaten

Directions:

Preheat oven to 425° F

1. Melt butter in a large skillet over medium high heat. Add garlic and cook until fragrant (1-2 minutes)
2. Add onions and vegetables and cook until they begin to tenderize. Stir in flour, salt and pepper.
3. Gradually add broth and milk, stirring until smooth and thick. Stir in turkey.
4. Spoon mixture into 6-inch skillets or ramekins. Roll out pie crust and cut circles to fit over the top of each pot pie. Crimp edges to seal, and cut a vent in the top of each pie to release steam.
5. Brush the crust with beaten egg and bake for 15 minutes. Cover each pie with foil and continue baking for an additional 15 minutes until golden brown and bubbly.