# Components:
→ Poultry
01 - 2 cups cooked turkey breast, diced
→ Vegetables
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
03 - 1 small onion, finely chopped
→ Sauce
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup low-sodium chicken broth
07 - 1/2 cup whole milk
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon dried thyme
→ Pastry
11 - 2 refrigerated pie crusts (enough for two 9-inch crusts)
→ Topping
12 - 1 egg, beaten (for egg wash)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a standard 12-cup muffin tin to prevent sticking.
02 - Roll out pie crusts on a lightly floured surface. Cut out 12 rounds approximately 4 inches in diameter for the bases and 12 smaller rounds about 2.5 inches for the tops.
03 - Gently press the larger pastry rounds into the bottom and up the sides of each muffin cup, ensuring full coverage.
04 - In a skillet over medium heat, melt unsalted butter. Add chopped onion and sauté until translucent, approximately 3 minutes.
05 - Add flour to onions and stir, cooking for 1 minute to form a roux.
06 - Gradually whisk in chicken broth and whole milk. Stir continuously and cook until sauce thickens, about 3 minutes.
07 - Add diced turkey, thawed mixed vegetables, salt, pepper, and thyme to the sauce. Stir well and cook for an additional 2 minutes, then remove from heat.
08 - Evenly spoon turkey and vegetable mixture into each prepared pastry-lined muffin cup.
09 - Cover pies with smaller pastry rounds, pressing edges gently to seal. Cut a small slit in the top for steam to escape.
10 - Brush tops of each pie lightly with beaten egg for gloss and even browning.
11 - Place muffin tin in oven and bake for 20 to 25 minutes, or until crust is golden brown.
12 - Allow pies to cool in the tin for 5 minutes. Carefully remove and serve warm.
