• Preheat your oven to 350°F (175°C). Lightly grease a 6-cup jumbo muffin tin or a standard muffin tin if making smaller pot pies.

• In a large saucepan, melt the butter over medium heat. Add the diced onion and celery, then cook for about 5 minutes, stirring occasionally, until softened.

• Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly to form a smooth roux.

• Gradually whisk in the chicken or turkey broth, followed by the milk. Continue stirring until the mixture thickens into a creamy gravy and begins to simmer.

• Season the gravy with the salt, black pepper, and onion powder.

• Stir in the diced turkey and frozen mixed vegetables. Cook for 3 to 5 minutes, stirring occasionally, until everything is heated through. Remove from the heat.

• Unroll one pie crust and use a large round cookie cutter or wide-mouth glass to cut 6 circles. Press one circle into the bottom and up the sides of each muffin cup.

• Using the remaining pie crust, cut 6 smaller circles for the tops. If needed, use leftover dough to patch or extend the sides of the crusts so they form deep cups.

• Spoon the turkey filling into each crust, filling each cup almost to the top without overflowing.

• Place a smaller pie crust circle over each pot pie and gently press the edges together to seal. Cut a small slit in the center of each crust to allow steam to escape.

• If desired, cut heart shapes from the leftover pie crust and place them on top of each pot pie for a decorative touch. Lightly sprinkle the tops with a pinch of black pepper and onion powder.

• Cover the muffin tin loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 20 minutes, or until the crusts are beautifully golden brown.

• Remove the pot pies from the oven and let them cool in the pan for 10 minutes before carefully removing them with a butter knife or small offset spatula.

• Serve warm and enjoy these flaky, creamy Mini Turkey Pot Pies with your favorite side salad or cranberry sauce.