Heat oven to 450°F. Coat six 1-cup shallow baking dishes with cooking spray. In a saucepan, bring broth and water to a boil. Add potatoes, carrots, and rosemary; cook 5 minutes.
In a medium saucepan, melt butter. Add flour; cook 1 minute. Strain broth and whisk into flour mixture; cook 2 minutes, until sauce thickens. Mix in potatoes, carrots, turkey, corn, and peas. Divide among dishes.
Roll out piecrust. Cut into 6 circles; lay over filling and flute edges. Make 3 steam vents in each. Decorate with pastry cutouts, if you wish. Brush with egg wash. Bake 20 minutes, until golden.