Thanksgiving Pot Pie

Name: Thanksgiving Pot Pie
Ingredients: 1/2 c. dried cranberries; 1/2 c. dry sherry; 4 medium leeks, cleaned and sliced into 1/2-inch pieces (white part only); 4 carrots, cut into 1/4-inch pieces; 8 oz. mushrooms, quartered; 4 c. cooked turkey, shredded; 3/4 c. frozen peas; 2 tsp. dried tarragon; 1/2 c. parsley, chopped; 2 c. chicken broth; 3 Tbsp. unsalted butter; 3 Tbsp. flour; 1 sheet frozen puff pastry; finely grated zest of 1 orange (optional); 1 egg, lightly beaten

15 ingredients

11 steps

Ingredients

1/2 c. dried cranberries
1/2 c. dry sherry
4 medium leeks, cleaned and sliced into 1/2-inch pieces (white part only)
4 carrots, cut into 1/4-inch pieces
8 oz. mushrooms, quartered
4 c. cooked turkey, shredded
3/4 c. frozen peas
2 tsp. dried tarragon
1/2 c. parsley, chopped
2 c. chicken broth
3 Tbsp. unsalted butter
3 Tbsp. flour
1 sheet frozen puff pastry
finely grated zest of 1 orange (optional)
1 egg, lightly beaten

Directions

1

Soak cranberries in sherry.
2

Set aside.
3

Boil water; add carrots and cook until tender, about 2 minutes.
4

Add leeks and cook about 1 1/2 minutes.
5

Drain.
6

Cook mushrooms in 1 tablespoon oil about 5 minutes.
7

Mix together turkey, drained cranberries (reserve sherry) and all vegetables.
8

Add tarragon, parsley and orange zest. Heat broth and sherry.
9

Melt butter over medium low heat; add flour and cook, stirring, until it browns lightly, about 3 minutes. Slowly whisk in hot broth and whisk over medium-high heat until thickened, about 5 minutes.
10

Season with salt and pepper.
11

Fold white sauce into vegetables and meat and remove to a round 2 to 3-quart casserole dish.