Preheat the oven to 350 degrees and grease 8 ramekins (mine are 4 inches in diameter and 2 inches high).

Boil the potatoes in a large pot of water. Transfer the potatoes to the bowl of stand mixer and add 1/2 cup of the chicken broth. Mash the potatoes and broth in the mixer until fairly smooth. Season with salt and pepper to taste.

Divide the mashed potatoes evenly among the ramekins (about 1/2 cup potatoes per ramekin). Using the back of a spoon, press the mixture up the sides of the bowls and along the bottom.

In a large skillet, brown the turkey over medium heat. Remove the turkey from the pan, and add the broccoli and carrots to the pan. Pour the remaining 1/2 cup broth over them, and cook over medium heat (covered) for a couple minutes, until they start to soften. Add the corn and the cooked turkey to the skillet. Season the mixture with the parsley, as well as salt and pepper to taste.

To assemble, fill each potato crust with the meat/veggie filling. Bake for 5 minutes to heat everything back up, then serve warm.