HONEY BAKED TURKEY POT PIES

In a Dutch oven, bring to a boil and then reduce to a simmer: 4 cups low-sodium chicken broth and the diced potatoes. Cook for 5 minutes and then add the diced carrots and sliced celery. Simmer until tender (another 5 minutes). Drain, reserving both broth and vegetables to be added later. In a heavy saucepan sauté: 5 tablespoons unsalted butter, and 1/2 cup chopped onion. Add 5 tablespoons all purpose flour and stir 2 minutes until bubbly. Gradually add: 1 cup reserved broth and 1 1/2 cups milk (do not use nonfat or low-fat). Cook, stirring about 4 minutes until sauce thickens. Season with salt & pepper and add: 1 1/2 teaspoons dried thyme, the diced Honey Baked Turkey Breast, and reserved celery, carrot and potato mixture. Heat until bubbly. While mixture is heating, roll out the puff pastry. Cut puff pastry into 6 pieces large enough to sit on top of the casserole dishes. Divide filling mixture into 6 individual casserole dishes and top each with a piece of the puff pastry. Place casserole dishes on a large baking sheet and place in an oven that has been preheated to 425 degrees. Bake for 10-15 minutes or until puff pastry has puffed and is golden brown and flakey.