61/2 cups prepared beef gravy 4 cups prepared pot roast 4 cups fresh new potatoes, quartered 3 cups button mushrooms, halved 2 cups baby carrots, peeled and sliced 1-1/4 cups frozen pearl onions 1/4 cup garlic cloves 2 Tbsps. fresh thyme leaves, chopped 1 Tbsp. kosher salt 1/2 Tbsp. black pepper, coarse grind 31/3 cups Burgundy wine 4 Tbsps. cornstarch 10 each frozen, prepared puff pastry sheets, thawed 2 each eggs, beaten 1 Tbsp. water 10 sprigs fresh thyme
Combine gravy, pot roast, potatoes, mushrooms, carrots, onions, garlic, chopped thyme, salt and pepper in stockpot over mediumhigh heat.
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.
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.
Combine eggs and water; whisk to blend. Brush surface of pastry with egg wash.
Bake individual pot pies in preheated oven at 400°F for 25 to 30 minutes or until pastry is golden brown. Garnish with thyme sprigs.
