Lindys Delish Turkey Pot Pie Recipe

Ingredients

• 1 double pie crust, make your own or do as i did, use pillsbury frozen
• For the filling:
• 2 cups cooked turkey, torn into bite sized pieces (i find that tearing the meat, rather than dicing it helps the sauce "cling" better) use all dark, all white, or combo, as you wish
• 2 tablespoons extra virgin olive oil, or as needed
• 1 1/2 cups diced onion (i use yellow onions)
• 1 cup sliced leek (optional, but really adds good flavor, if you omit this, you might want to go with 2 cups of onion)
• 1 cup diced carrot, peeled or not (but peeled is prettier)
• 1 cup sliced celery (sliced about 1/4 inch thick, use some leaves in this too, great flavor)
• 1 cup green beans, sliced into bite sized pieces
• 1 1/2 cups diced red potatoes, with skin
• 3/4 cup frozen peas, not thawed
• 1 teaspoon chopped fresh tarragon, or dried (optional)
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 2 tablespoons chopped fresh parsley (there is no proper dried substitute)
• 12 mushrooms, cut into quarters (optional for me, required for the husband)
• 2 tablespoons, unsalted butter (to fry the mushrooms, but you don't need this if you are not using the mushrooms)
• 2 tablespoons dry white wine (again, for the mushrooms, so if not using, then i got no use for this)
• For the sauce:
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups homemade or low-sodium chicken stock
• 1/2 to 3/4 cup heavy cream (i used it all)
• 1 - 2 tablespoons dry sherry (again, optional, but it really mellows out the flavors, so i recommend if you have some, use some, if you don't...well then...never mind)
• Special equipment: oven - proof crocks or other vehicle to put the filling into, top with crust and bake...

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