Leftover Turkey Pot Pie

INGREDIENTS 2 tablespoons unsalted butter 2 cloves garlic, minced 1 small onion, diced 2/3 cup frozen corn kernels 1/2 cup frozen diced carrots 1/2 cup frozen peas 1/3 cup all-purpose flour 1 cup chicken broth 3/4 cup milk 1 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper, to taste 2 cups chopped leftover Thanksgiving turkey 1 puff pastry sheet, cut into four 4 1/4-inch squares 1 large egg, beaten

INSTRUCTIONS Preheat oven to 375 degrees F. Lightly oil four 10-ounce 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.