His and Her Turkey Pot Pies

His and Her Turkey Pot Pies with its golden crumbly crust and scrumptious filling are the perfect Date Night turkey leftover meal.

• Ready In: 1 hr 5 mins
• Serves: 2

Ingredients

• 2 1⁄2 cups  chicken stock, heated, preferably homemade
• 1  chicken bouillon cube
• 6  tablespoons unsalted butter
• 1  cup yellow onion, chopped
• 2  ribs of finely chopped celery
• 1⁄3 cup flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon garlic powder
• 1⁄8 cup heavy cream
• 1 1⁄2 cups  shredded  cooked turkey
• 1  cup  medium-diced carrot, blanched for 2 minutes
• 0.5 (10 ounce) package  frozen peas, thawed (1 cup)
• 3⁄4 cup  frozen small whole onions, thawed
• 1⁄4 cup  minced fresh parsley leaves
• 1  prepared  frozen pie crust, thawed per package directions (I used Trader Joe's)
• 1  egg
• 1  teaspoon water
• 1⁄4 teaspoon sea salt, for top

Directions

1. In a small saucepan, heat the chicken stock on medium-low heat and dissolve the bouillon cube in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions and celery over medium-low heat for 10 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1 teaspoons salt, ¼ teaspoon pepper, garlic powder and heavy cream. Add the cubed turkey, carrots, peas, onions and parsley. Mix well.
2. Preheat the oven to 350 degrees F. Divide the filling equally between two 5” diameter ovenproof ramekins. Divide the dough into half and roll each piece into an 8-inch circle. Crack the egg into a small bowl and mix with 1 teaspoon water. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt. Place on a baking sheet and bake for 45 minutes, or until the top is golden brown and the filling is bubbling hot.