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Begin by making filling. In a large saucepan, melt butter and add onion, carrot, fennel, and garlic. Season with salt and pepper, then cook on low for 5-6 minutes. Then, sprinkle in flour and cook for 1-2 minutes.
- Add chicken stock and Dijon mustard to the pan, then bring to a gentle boil to thicken. Add leftover turkey and herbs, reducing heat down to medium low. Continue to stir add peas, whipping cream, and lemon juice. Season with salt and pepper if needed, then set aside. Allow to cool completely before placing in pastry. If using fresh turkey, cook roast in oven ahead of time and ensure it is fully cooked until internal temperature is 165˚F/74˚C.
- Preheat oven to 400˚F. Cut out 12 circles of pastry that are larger than the muffin tin. (Hint: Use a bowl or cookie cutter to cut circles).
- Stick circles into each muffin tin, and push dough up the sides to create a little cup. Fill each cup with some of the cooled filling.
- Using the remaining pastry, cut out any desired shape to use as the top of each circle, and repeat for each mini pot pie.
- Cover each pot pie with the tops and brush with egg wash (made using eggs and water) on each. Transfer to oven and bake for 35 - 40 minutes, or until golden brown and cooked through. If you want to make one large pot pie instead of smaller individual ones, cook for 55-60 minutes instead, but cover with some foil for the last 10 minutes if it's getting too brown.
- Remove and allow to cool slightly before removing pot pies from muffin tin. Enjoy right away, or cool and individually wrap before freezing for enjoying later!