Mini Farmer’s Pies

-In a large sauce pan, melt a couple of tablespoons of butter and/or olive oil. Add onion, mushrooms and potatoes to pot.
-After they have cooked down a bit add frozen mixed vegetables. I usually use the peas/carrots/corn/beans mix, but any variety will work. If you don’t have frozen veggies on hand you can, of course, use fresh vegetables. I really like peas and carrots in my pot pie. The corn gives it a nice sweetness, too.
– When the vegetables have cooked enough for everything to get warm again, add the turkey.
-Then add 2 Tablespoons of flour. Stir the flour in to coat all of the veggies and meat.
-Add about 2 cups of milk. I often use some half and half as well. If you wanted to reduce or eliminate the dairy, chicken stock works too. Stir it all up. The milk should thicken up as it heats. If you think it is getting too thick, just add more milk or some chicken stock.
-Pour the filling into 6 ramekins and top with about 1/4 to 1/2 cup of mashed potatoes. If you are using leftover taters, just warm them up in the microwave so they are easier to work with.
-Place ramekins on a cookie sheet and brown under the broiler for just a few minutes – until the potatoes are browned.