1 cup cooked turkey/chicken, shredded
salt & pepper
1 cup chicken/turkey stock
1 chicken bouillon cube
3 tablespoons unsalted butter
½ medium onion, chopped
2 tablespoons flour
1 tablespoon half and half
12 ounce bag frozen mixed vegetables
generous sprinkle poultry seasoning or herbs de provence
pie crust or puff pastry
1 egg yolk + 1 teaspoon water for egg wash
flaky/coarse salt and freshly ground black pepper for garnish
In a small saucepan, heat the chicken/turkey stock with bouillon over medium-high heat. In a medium saucepan, melt the butter and sweat the onions over medium-low heat for 10 to 15 minutes, until translucent.
Add the flour and cook over low heat, stirring frequently, for 2 minutes until the flour scent is gone, but the color hasn’t yet turned dark. Slowly add the hot stock to the flour mixture, whisking constantly. Simmer over low heat for 1 more minute, whisking, until thick. Add salt and pepper to taste, stir in half and half. Add the vegetables and turkey/chicken, and a sprinkle of poultry seasoning, if using. Taste for seasoning, adjust as needed.
Preheat the oven to 375F.
Divide the filling equally among 2 oven-proof bowls or crocks.*
Cut pie crust/puff pastry slightly larger than bowls, pressing around edges to adhere. Brush the pastry with egg wash, then cut 3 small slits to vent. Sprinkle with salt and pepper.
Place prepared bowls on baking sheet lined with parchment (for super easy cleanup). Bake until pastry is golden, 45 minutes to an hour. The lower end of the baking time is for freshly made pot pies, the higher end is for refrigerated pot pies.
*To refrigerate before baking, cover the filled bowls tightly, and refrigerate. Remove from fridge and proceed with recipe.