Savory Herb-Crusted Turkey Pot Pie

SAVORY HERB-CRUSTED TURKEY POT PIE

1 egg
1 Tbsp. water
6 cups diced cooked turkey or chicken
5 cups frozen mixed vegetables or your favorite frozen vegetable blend
2 Tbsp. butter
1/2 cup all-purpose flour
2 cups chicken broth
1/4 tsp. ground black pepper
1/2 of a 17.3 oz. pkg. puff pastry sheets (1 sheet), thawed according to package directions
2 Tbsp. coarsely chopped fresh herbs (parsley, thyme and/or oregano)

Heat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork. Stir the turkey and vegetables in a 3-quart shallow baking dish. Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook and stir for 3 minutes. Gradually stir the broth into the saucepan. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the black pepper. Pour the broth mixture over the turkey mixture. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13x9-inch rectangle. Place the pastry over the filling. Press the pastry to the rim to seal. Brush the pastry with the egg mixture and sprinkle with the herbs. Bake for 25 minutes or until the pastry is golden brown and the filling is hot and bubbling. Makes 6 servings (about 1 1/2 cups each).