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 |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.