Turkey and Mushroom Pot Pie
4 cups turkey or chicken stock, canned or fresh
1 pound potatoes, peeled and cut into 1/2 inch, diced pieces
1 teaspoon dried thyme
1 bay leaf
3 tablespoons olive oil
1 pound white mushrooms, chopped
1 pound shitake mushrooms, stems removed and chopped
Freshly ground pepper
1 large onion, chopped
1/3 cup all-purpose flour blended with 1/3 cup water
2 cups leftover cooked turkey, cut into pieces
1 cup frozen green peas
1/3 cup chopped parsley
1 large thawed puff pastry (about 14 ounces)
1 egg, lightly beaten
1. Spray a large 13 by 9 by 2 inch baking dish with vegetable cooking spray.
2. In a saucepan, combine turkey stock, potatoes, thyme and bay leaf. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are tender, about 12 minutes.
3. While the potatoes are cooking, add 2 tablespoons olive oil to a large skillet and sauté white mushrooms and shitake mushrooms until golden brown. Transfer to a separate bowl.
4. Sauté onions in remaining tablespoon of oil until softened, about 5 minutes. Remove from heat and add mushrooms.
5. Strain the turkey broth into the skillet. Discard bay leaf and reserve potatoes.
6. Add the flour mixture and bring to a boil over medium heat, taste and season with salt and pepper, if desired.
7. Add turkey, potatoes, peas and parsley. Spread mixture in prepared dish and let cool slightly. Preheat oven to 400°F.
8. Roll out the pastry dough on a lightly floured surface to a 14 x 10 inch rectangle. Moisten the edge of the dish with water and cover the filling with the dough, pressing firmly against the baking rim. Make a few slits for steam to escape.
9. Brush the dough with beaten egg. Bake 45 minutes to one hour or until crust is golden brown. Allow pot pie to stand 10 minutes before serving.