INGREDIENTS:6½ cupsprepared beef gravy 4 cupsprepared pot roast 4 cupsfresh new potatoes, quartered 3 cupsbutton mushrooms, halved 2 cupsbaby carrots, peeled and sliced 1-¼ cupsfrozen pearl onions ¼ cupgarlic cloves 2 Tbsps.fresh thyme leaves, chopped 1 Tbsp.kosher salt ½ Tbsp.black pepper, coarse grind 31/3 cupsBurgundy wine 4 Tbsps.cornstarch 10 eachfrozen, prepared puff pastry sheets, thawed 2 each eggs, beaten 1 Tbsp.water 10 sprigsfresh thymeDIRECTIONS:1. Combine gravy, pot roast, potatoes, mushrooms, carrots, onions, garlic, chopped thyme, salt and pepper in stockpot over medium-high heat. 2. Combine wine and cornstarch; whisk to blend. Add to stockpot; stir well and bring to a boil. Reduce heat and simmer 30 minutes, stirring frequently. Remove from heat; keep warm. 3. To assemble single serving, portion 13/4 cups beef mixture into individual casserole dish. Seal closed with puff pastry. Pierce dough several times to vent. 4. Combine eggs and water; whisk to blend. Brush surface of pastry with egg wash. 5. Bake individual pot pies in preheated oven at 400ºF for 25 to 30 minutes or until pastry is golden brown. Garnish with thyme sprigs. NUTRITIONAL INFORMATION: SERVINGS:10 servings From:Recipe and photo from Tyson Foods, Inc. PHOTO CREDIT:Photo Credit: