Leftover Turkey Pot Pie

Ingredients

• 3 discs store-bought pie crust
• 2 cups leftover turkey, shredded
• 1 stick unsalted butter
• 1/2 cup flour
• 2 1/2 cups turkey or chicken stock
• 1 1/2 cups milk
• 1 large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• Small handful parsley, roughly chopped
• Salt and pepper to taste
• 1 egg

Directions

1. Set a large, sturdy skillet or saucepan over medium heat and melt the butter. Add the onion, carrot, and celery, then cook until the vegetables are tender and lightly golden. Scatter the flour over the vegetables and cook for 1 minute more, then pour in the stock while whisking briskly so the sauce stays smooth. Whisk in the milk, bring the mixture to a simmer, then reduce the heat to low and cook, stirring frequently, until thickened, about 10 minutes or so. Fold in the turkey and parsley, then add salt and pepper to taste, remembering that the stock may already bring plenty of salt.
2. Preheat the oven to 400 degrees F. Place 6 10-ounce ramekins, or fewer larger ramekins, on a baking sheet. On a floured surface, roll the pie crusts until they are wide enough to cut rounds that will cover the ramekins with a little overhang. If you need more dough for the edges, gather the scraps into a ball and roll them out again. The dough should be about 1/4-inch thick.
3. Divide the filling among the ramekins and lay the crust rounds over the tops. Fold the edges underneath, then cut slits in the top of each crust so steam can escape. In a small bowl, beat the egg with a tablespoon of water, then brush the mixture over the crusts. Bake until the tops are golden and the filling is bubbling, about 25 to 30 minutes.