• Melt the butter in the bottom of a heavy-bottomed pot or large skillet.
• Add the diced onion, carrot, celery, and garlic and cook over medium heat for about 4-5 minutes or until the onion is soft and translucent.
• Turn off the heat and add the flour. Mix well to incorporate the flour. Add a touch more butter (and let it melt) if you need more fat to distribute the flour.
• Heat the milk in a smaller pot or in the microwave. Add the heated milk in a stream to the flour and veggies while whisking.
• Turn the heat back to medium-low and stir until the mixture is thick and bubbling. Add the gravy if you have it, or add another 1/2 cup of milk or cream.
• Add the dried parsley, thyme, salt, pepper, and diced turkey. Heat through and set aside to prepare your puff pastry.

To prepare the puff pastry

• Unroll or unfold the puff pastry on a clean work surface.
• Using a small knife, cut squares or circles out of the puff pastry that are slightly larger than the top of your pot pie dishes. You want the puff pastry to hang over the edges a bit. I love putting squares of puff pastry on top of round dishes - it looks so inviting and delicious!
• To make individual turkey pot pies - fill individual-size oven-safe dishes with the pot pie filling and top with a square or circle of puff pastry.
• Cut a few slits into the top of the puff pastry (to allow the steam to escape) and brush the tops with a beaten egg. Turkey pie with puff pastry will cook glossy and golden brown when egg washed.
• To make a larger pot pie, cut the puff pastry into strips or overlap circles of puff pastry and lay them on top of your pot pie filling. Brush with a beaten egg.

To bake:

• Put the pot pies on a baking sheet so they don't ooze over and make a mess in your oven.
• Bake on the middle rack in a preheated 375-F oven for about 20-25 minutes or until the tops are golden brown and the filling is bubbling and hot.
• Serve and enjoy!