Preheat oven to 400 degrees F.
In a saute pan melt butter over medium heat.
Add onion and garlic to butter, cook until onion is soft, about 2-3 minutes.
Gradually whisk in flour to make a roux.
Slowly whisk in milk and broth, stirring continuously until sauce begins to thicken, about 2-3 minutes.
Add to sauce, turkey, corn, carrots, peas, and butternut squash, stir to combine.
Stir in pepper, salt, sage, and thyme.
Cook for 5 minutes or until all ingredients are heated through.
Spoon pot pie mixture into ramekins or oven-safe bowls or small casserole dishes.
Top each pot pie with puffed pastry dough cut to the size of your bowl or dish.
Brush the tops of each puffed pastry sheet with your egg wash.
Bake for 20 minutes or until puffed pastry is golden.