Individual Turkey Pot Pies - cooking recipe

Ingredients

3 tablespoons butter
1/2 cup diced onion
1/2 cup sliced celery
1/4 cup flour
1 tablespoon minced fresh rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon black pepper
2 cups College Inn(R) Chicken Broth
2 cups cubed cooked turkey
1 cup frozen peas and carrots
1 1/2 cups chopped cooked green beans
1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
1 egg
1 tablespoon water

Preparation

Preheat oven to 400 degrees F. Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme and pepper, 3 minutes, stirring constantly.
Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.
Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.
Cut 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water; brush over pastry. Place ramekins on rimmed baking sheet.
Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.