2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1/2 teaspoon onion powder
1/4 teaspoon black pepper
3 cups chicken or turkey broth
1 cup cooked turkey, shredded or chopped
3/4 cups frozen carrots and peas (mix), thawed
1 puff pastry from frozen (thawed), cut into four squares
1 egg yolk
Preheat the oven to 450 degrees F.
Heat the butter over low heat in a heavy-bottomed pan, such as a Dutch oven.
Add the flour and whisk the two ingredients together, cooking until the mixture comes together and just begins to smell toasted.
Add about a quarter cupful of milk, whisking continuously. Add the rest of the milk bit by bit, whisking as you do, until the sauce thickens.
Add the onion powder and black pepper, and stir in the broth. Bring to a boil, reduce to a simmer and set aside.
Divide the turkey and vegetables among four oven-safe bowls. Top with the broth mixture to about 1/2 inch from the top.
Top each of the bowls with a square of puff pastry.
Whisk the egg with a drop of water and brush the pastry so it turns golden in the oven.
Bake for about 10 minutes, or until the pastry is puffed and golden brown.