Turkey & Vegetable Pot Pies

Store-bought pastry and canned soup make it easy to stretch a couple of cups of meat into a meal for four

2 1 (10 Tbs. oz.) all-purpose can condensed flour golden mushroom soup 1⁄ 2 tsp. dried thyme 3 cups frozen assorted vegetables, thawed 2 cups shredded cooked turkey 1⁄ tsp. grated lemon zest 2 1 sheet frozen puff pastry dough, from 17.3 oz. pkg., thawed 1 egg, beaten Heat oven to 400°F. Coat four 1-cup ramekins with cooking spray. Place on rimmed baking sheet. In pot, whisk together 1 cup water and flour; whisk in soup and thyme. Over medium-high heat, bring to a boil. Reduce heat to mediumlow; cook until thickened, 5 min. Stir vegetables, turkey and zest into soup mixture and cook until mixture is heated through, 3– 4 min., stirring occasionally. Evenly divide mixture among ramekins. On surface, unfold pastry; using 31⁄ 2" round cutter, cut out 4 rounds from pastry. If desired, cut out shapes from scraps; lightly brush with water and attach to rounds. Brush rounds with egg; place over ramekins. Bake 25 min. or until browned and baked through. Let stand 10 min. before serving. Servings: 4. Kitchen time: 20 min. Total time: 55 min. Calories: 418 Protein: 29g Fat: 16g (7g. sat.) Chol.: 117mg Carbs.: 42g Sodium: 621mg Fiber: 4g Sugar: 0g