Turkey Pot Pie With Puff Pastry Crust

• 1 (10 ounce) bag frozen pearl onions, defrosted
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 lb yukon gold potato, peeled and cut into 1-inch pieces
• 1/2 cup unsalted butter
• 2 leeks, white and light green parts only, cleaned and finely chopped
• 3/4 lb medium cremini mushroom, thickly sliced
• 1 cup frozen baby peas, defrosted
• 1 cup frozen corn kernels, defrosted
• 4 cups cooked turkey, cut into 2-inch chunks
• 7 tablespoons all-purpose flour
• 2 cups turkey broth or 2 cups chicken broth
• 1 cup half-and-half
• salt
• white pepper
• 3 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh chives
• 1 frozen puff pastry sheet, defrosted (half of a Pepperidge Farm box)
• 1 large egg, beaten
• 2 tablespoons freshly grated parmesan cheese

1. Put the pearl onions in a large bowl.
2. Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
3. In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
4. Add in the mushrooms; stir/saute for 3 minutes or until softened.
5. Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
6. Preheat oven to 400u0b0; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
7. Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
8. Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
9. Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
10. Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
11. If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
12. Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
13. Brush the crust with the beaten egg.
14. Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
15. Let the potpie stand for 10 minutes before serving.

pearl onions, carrots, gold potato, unsalted butter, leeks, cremini mushroom, frozen baby peas, corn kernels, turkey, flour, turkey broth, salt, white pepper, fresh parsley, fresh chives, pastry sheet, egg, parmesan cheese

Taken from www.food.com/recipe/turkey-pot-pie-with-puff-pastry-crust-265196 (may not work)