Method
Melt butter in large saucepan or pot over medium heat. Sauté onions, celery, and carrots until tender. Add peppers, mushrooms, peas, thyme and bay leaf, continue to sauté for 4 minutes. Stir in turkey meat, heat through. Add chicken or turkey veloute, mix well. Season with salt and fresh ground black pepper. Bring to a simmer, then remove from heat and cool. Portion cooled mixture into deep casserole or baking dishes with a 10 -12 ounce capacity. Brush puff pastry circles with beaten egg and place over each filled dish. Gently press edges of pastry around dish while rotating to seal. Brush tops of each with beaten egg. Place in preheated oven at 375 degrees F. Bake for 15 - 20 minutes or until golden brown. Serve immediately.

Makes 8-10 servings

Chef Larry's Notes
Chicken veloute is simply a chicken stock or broth thicken with a "roux". A roux is equal parts melted butter and flour mixed together to form a thick paste.

To make chicken veloute, bring a lightly salted chicken stock or broth to a simmer. Add in a small amount of roux, while whisking vigorously. Mixture will thicken, whisk in more roux in small amounts until veloute reaches a thick consistency. Whisk thoroughly. Strain and cool. Use for turkey or chicken pot pie.

A veloute can also be made with turkey stock. Use leftover turkey bones to make a turkey stock. As a general rule use 1/4 - 1/3 cup roux to 1 quart simmering stock to make veloute.

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