Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   3      large   ribs  -- celery, cut into 1"
                        -- slices
   3                    medium-size carrots -- cut into 1" chunks
   1      large         onion -- cut into 1" chunks
   3                    medium-size red-skinned potatoes -- cut into 1"
                        chunks
   2      cloves        garlic -- crushed
   3      cans          low-sodium chicken broth -- (10 1/2 oz.)
   1      teaspoon      dry mustard
   1      teaspoon      paprika
   1      teaspoon      dried thyme leaves
     1/4  teaspoon      salt
     1/8  teaspoon      freshly ground black pepper
     1/8  teaspoon      hot red pepper sauce
   2                    homemade pastry pie crust -- or 1
   1      15 ounce      pa all-ready piecrusts
   1      large         egg yolk
   1      tablespoon    water
     1/4  cup           butter
     1/4  cup           all-purpose flour
  10      ounces        frozen peas
   8      ounces        sliced cooked turkey breast

Preparation:

In deep 12" skillet over medium-high heat, heat oil; add celery, carrots, onion and potatoes; cook 15 minutes, stirring occasionally until vegetables are lightly browned. Add garlic; cook 1 minute. Stir in chicken broth. Reduce heat to low; simmer, covered, 25 minutes until vegetables are tender. Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin dishes. If using homemade pastry, roll out on lightly floured surface to 1/8" thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish as pattern, cut out 1 "lids"; cut out small hole in center of each and several slits as vents for steam. Arrange on ungreased large cookie sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake 10 to 12 minutes until lightly browned. In small saucepan over medium heat, melt butter; add flour; stir until smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir mixture gradually into vegetables simmering in skillet; cook 2 to 3 minutes longer, stirring occasionally until thickened. Stir in peas and turkey; remove from heat. Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on top of each; bake 5 to 10 minutes until filling is heated through.