Instead of making crust from scratch, top this mouthwatering mixture of shredded turkey, cheese and veggies with a flaky pastry. A time-saving shortcut that still boasts the homemade goodness of a turkey pot pie.
To make the cheese sauce, combine the butter and flour in a medium saucepan over medium heat. Cook for 5 minutes until lightly browned, stirring often.
Whisk the chicken stock into the flour mixture. Bring to a simmer while stirring constantly. Add the milk and bring to a simmer, continuing to whisk constantly. Reduce to low heat, add the shredded Cheddar cheese and whisk until melted. Remove from heat, season with salt and pepper and reserve.
Preheat oven to 400˚ F. Place the puff pastry rounds on a parchment-lined baking sheet. Brush with egg wash and bake 10-15 minutes or until golden brown. Reserve.
In a large sauté pan over medium-high heat, add the oil and onion and sauté until lightly browned and translucent. Add the broccoli and sauté for another 5 minutes. Add the turkey, season with salt and cook until hot, about another 5 minutes. Add the cheese sauce and bring to a simmer, stirring often.
Divide the filling between four 10 ounce coffee mugs.
Using a circle cutter that is a ½-inch larger than the mug or crock of choice, punch out desired number of puff pastry rounds and bake at 425˚ F for 10 minutes or until baked all the way through and crisp.
Top each with baked puff pastry round and serve immediately.