Crawfish Pot Pie

Ingredients

• 1 to 2 sheets frozen puff pastry (splurge on the all-butter one if you can), thawed and cut into a shape that will cover your baking vessel
• 1 pound crawfish tail meat, drained and squeezed of excess liquid (see Cook's Note)
• Salt, pepper and Creole/Cajun seasoning
• 1 quart Yukon gold potatoes, skin on, medium dice
• 1 quart baby turnips, skin on, medium dice (totally can use big boy turnips too, just gotta peel them and cut them down more)
• 3 ounces unsalted butter, or more as needed
• 1/2 cup all-purpose flour, or more as needed
• 2 2/3 cups seafood stock (fish, vegetable or chicken stock will all work too)
• 1 1/3 cups heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon porcini powder
• Few dashes of your favorite hot sauce
• 12 ounces frozen peas and carrots
• 6 ounces frozen pearl onions
• Fresh parsley or dill, for garnish
• Lemon wedges and hot pepper-infused vinegar, for serving

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