Makes 1 large, or 4 small pot pies

For the filling:
4 T unsalted butter
1 1/2 cups small diced yellow onion
3/4 cup small diced carrot
1 cup small diced JAZZ™ apples
3/4 cup small diced yukon gold potatoes
2 tsp finely chopped garlic
3/4 cup frozen peas, defrosted
1/4 cup all purpose flour
2 cups low sodium turkey or chicken stock
2 cups diced leftover turkey

Herb bundle: wrap with butchers twine
1 sprig thyme
2 sprigs sage
1 bay leaf

To season at the end:
25 turns of fresh cracked black pepper
1 T kosher salt
1 T lemon juice

For the egg wash:
1 egg
1 tsp milk

To top:
1 sheet frozen puff pastry, thawed according to directions

Heat a large sauté pan over medium heat.
Melt butter and add diced carrot and onion.
Sauté for 2 minutes, stirring frequently.
Add potato, apples, and peas, sauté for 2 minutes, stirring frequently.
Add chopped garlic and sauté for 30 seconds, stirring to ensure garlic doesn’t burn.
Sprinkle flour evenly over top of vegetables and then stir to coat the vegetables in the flour.
Add 2 cups of turkey or chicken stock and stir to combine.
Add herb bundle and let simmer on medium/low heat for 10-15 minutes so that the gravy can thicken.
Remove puff pastry from freezer and let soften according to directions.
Remove herb bundle and season with salt, pepper, and lemon juice.
Pour mixture into 1 small casserole dish or divide into 4 small bowls/ramekins (oven proof)
Allow the filling dishes to cool in fridge for 20 minutes.
Preheat the oven to 375 degrees.
Meanwhile make an egg wash by whisking 1 egg + 1 tsp milk until thoroughly combined.
Remove filling dishes from fridge and brush about 1 inch of the top outside of the dish with egg wash (to make the dough stick to the dish ware).
Drape the puff pastry over the top of the casserole dish (cut into smaller portions for small bowls/ramekins) and trim the dough so that the dough hangs over edges about 1 inch.
With a pairing knife, carefully cut shallow hatch marks across the top of the dough and then brush all with the egg wash.
Place dishes on a baking sheet tray and place in oven.
Bake for 30-35 minutes or until puff pastry is golden brown.
Remove from oven and let cool about 10 minutes.
Brush the tops with melted butter and serve warm!