Heat chicken broth and 1 cup water in Dutch oven over high heat; bring to a boil. Add turkey and, if necessary, more water to cover. Reduce heat to low and simmer, uncovered, about 25 to 30 minutes (about 25 minutes per pound) or until turkey is cooked through. Remove turkey from broth. Let stand just until cool enough to handle. Cut into cubes; set aside. Skim and discard fat from broth. Strain broth; measure 1 cup for sauce (reserve remainder for another use). Heat 1 tablespoon butter in large saucepan over medium-high heat until butter is melted. Add onions and sugar; reduce heat to medium and saute 3 minutes. Remove onions; stir remaining 2 tablespoons butter and flour into saucepan. Cook 1 to 2 minutes or until mixture is bubbly and slightly golden, stirring constantly. Whisk in milk and reserved 1 cup broth; cook until thickened, stirring constantly. Season with marjoram, salt and pepper. Stir in cubed turkey, onions, peas and carrots. Remove from heat.

Preheat oven to 400 degrees F. Divide turkey mixture among six 2-cup baking dishes or ramekins. Using a pastry wheel or knife, cut pie pastry into strips. Brush rim of each ramekin lightly with egg mixture. Arrange pastry strips decoratively on top of turkey mixture; press to adhere around edges. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake 25 minutes or until filling is bubbling and crusts are golden.

Recipe Courtesy of The American Butter Institute (Butter Is Best).