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Turkey Pot Pie

Pot Pies nourish the body and soul. Combine the leftover turkey with some beautiful vegetables, a touch of cream, and a splash of wine to create a dish that fills the house with a marvelously rich and intoxicating aroma so when your loved ones open the door - after returning from far and wide - they will be additionally thrilled to be home!
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Ingredients
  

  • 2 cups diced carrots
  • 2 leeks chopped
  • 5 ribs celery diced
  • 1 tsp salt
  • 5 tbsp butter
  • 10 oz mushrooms
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/3 cup flour
  • 1- quart Turkey (or chicken) stock
  • 1/2 cup white wine Chardonnay
  • 1/2 cup of heavy cream
  • 1 cup of fresh parsley, chopped
  • 2 cups of fresh peas about 10 oz
  • 5/6 cups cubed Turkey meat
  • Freshly ground black pepper to taste

Instructions
 

  • Sauté the mushrooms in 1 tablespoon of butter until they have released their liquid and begin to brown. Set aside.
  • Dice the carrots and celery and chop the leeks. Melt five tablespoons of butter in a large sauté pan, then add the vegetables with 1 tsp salt. Stir to combine. Cook over medium heat, frequently stirring until the vegetables are softened but not brown.
  • Sprinkle the flour over the vegetables, mix to coat and cook for about 1 minute, stirring constantly. Then, add the stock, and bring it to a simmer. Add the cream and wine and bring to a gentle boil. Turn off the heat and set aside.
  • Add the mushrooms, peas, parsley, and turkey meat to the sauce mixture and stir gently.
  • Transfer the filling to a buttered ovenproof casserole dish.
  • You can cook a pot pie in several ways. A pastry crust can be layered over the filling, crimped at the edges, and pierced in four places to let steam out. Cook in a 375-degree oven until the crust is golden brown and you see some bubbling filling through the steam holes. This should take between 45 minutes to 1 hour, depending upon your oven and the temperature of the filling when you put the casserole into the heated oven.
  • Another option is to cook the filling without a pastry cap. Cover with foil and cook at 375 for 30 minutes. Remove the foil and cook for 15 minutes or until the casserole bubbles.
  • Then, top each serving with a precooked biscuit or 3 “square of cooked puff pastry.

Notes

This recipe can also be made with chicken.  No other substitutions.