Catha's Individual Turkey Pot Pies

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.

3. Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.

4. Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.

5. Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.

Cook's Notes:

You can use shredded cooked turkey instead of cubed.

To freeze them just skip baking, cover with foil, and put in the freezer. Be sure to write the contents and baking directions on the foil: 425 degrees F (220 degrees C) for 45 minutes if thawed and 75 minutes if frozen.