1. In an extra-large nonstick skillet heat 1 1/2 teaspoons olive oil over medium. Add shallot, parsley, thyme, and sage; cook until fragrant and shallot is almost soft, 2 to 3 minutes. Add celery and cook until soft, 3 to 5 minutes. Add frozen vegetables, 2 cups of the broth, the bouillon, 1/2 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper; bring to a boil. Simmer 5 minutes, stirring frequently. Add turkey.

2. Meanwhile, combine the remaining 1/4 cup broth with the cornstarch in a bowl and mix well to dissolve. Add to mixture in skillet and cook over medium-low, stirring until thickened, about 2 minutes. Remove from heat and transfer to four 4- to 5-inch individual baking dishes.* Place on a sheet pan and let filling cool completely.

3. Preheat oven to 400°F. Roll out piecrust and cut out four rounds slightly larger than each baking dish, about 6 inches, rerolling and piecing scraps together as necessary. Place each piece over the filling. Crimp or fold the edges and poke holes in the dough with a knife. Brush with egg and immediately bake about 35 minutes, or until the crust is golden. Makes 4 mini pies.

Tips

For a full-size pie, pour the filling into a pie plate or a 1 1/2-quart casserole dish, and don't cut piecrust into rounds. Vent and bake as directed.

Tips

To level up your piecrust, sprinkle rolled out pastry with fresh herbs, such as sage or thyme leaves, and gently roll over the herbs with a rolling pin to press them into the pastry.