Prepare 4 individual 5-inch pie dishes.
Roll out the larger piece on a lightly floured surface to a size sufficient to line 4 individual pie dishes. Divide the dough into 4 and line pie dishes with dough. Trim off excess at the edge of each pie dish.
Divide turkey filling evenly between the 4 pie dishes.
Roll out the remaining piece of dough and divide into 4. Place a piece of dough on the top of each pie dish and trim off excess dough. Seal by pressing down the pastry onto the edge of each pie dish with the back of a fork. Cut a few slits on the top to let out steam.
Brush with egg wash and bake in a 350°F (180°C) oven for 45 to 50 minutes.