*Velout is a sauce made by the same procedure as basic white sauce,
but with drippings from roasting the turkey instead of butter
and with concentrated turkey stock rather than cream or milk.

To make it at home, use 3 tbs. butter and 3 tbs. flour with 1 to 11/2 c. rich chicken broth.
If desired, add a few chicken bouillon granules to give it that extra flavor boost.
Preheat oven to 350 degrees.

Mix onions, carrots, celery, potatoes, peas, white and dark turkey meat with velout.
Turn into a 10-ounce custard cup.
Top with a circle of pastry, flute edges and cut slit in top to let steam escape.
Bake until pie is heated through and crust is golden, about 25 to 30 minutes.
Makes 1 pot pie.