Lattice-Crust Turkey Pot Pies
Source: American Dairy Association
Yield: 6 Servings

2 cans chicken broth (ready-to-serve, 13 3/4 ounces each)
water
1 fresh turkey breast skinless and boneless (about 1 1/3 pounds)
3 tbsp butter; divided
10 oz frozen pearl onions, thawed and drained
1/2 tsp sugar
1/4 cup all-purpose flour
2 1/2 cup milk
1/2 tsp dried marjoram, crushed
10 oz frozen petite peas, thawed and drained
2 cup julienne-cut peeled carrots

pie crust pastry (for single-crust pie)
1 egg; beaten with...
1 tbsp water

Heat chicken broth and 1 cup water in Dutch oven over high heat; bring to a boil. Add turkey and, if necessary, more water to cover. Reduce heat to low; simmer, uncovered, about 25 to 30 minutes (about 25 minutes per pound) or until turkey is cooked through. Remove turkey from broth. Let stand just until cool enough to handle. Cut into cubes; set aside. Skim and discard fat from broth. Strain broth; measure 1 cup for sauce (reserve remainder for another use). Heat 1 tablespoon butter in large saucepan over medium-high heat until butter is melted. Add onions and sugar; reduce heat to medium and sauti 3 minutes. Remove onions; stir remaining 2 tablespoons butter and flour into saucepan. Cook 1 to 2 minutes or until mixture is bubbly and slightly golden. stirring constantly. Whisk in milk and reserved 1 cup broth; cook until thickened, stirring constantly. Season with marjoram, salt and pepper. Stir in cubed turkey, onions, peas and carrots. Remove from heat.

Preheat oven to 400 degrees. Divide turkey mixture among six 2-cup baking dishes or ramekins. Using a pastry wheel or knife, cut pie pastry into strips. Brush rim of each ramekin lightly with egg mixture. Arrange pastry strips decoratively on top of turkey mixture; press to adhere around edges. Bake 10 minutes. Reduce oven temperature to 350 degrees F; bake 25 minutes or until filling is bubbling and crusts are golden.