Turkey Pot Pie

• About 3 cups of turkey chunks and pieces
• 3-4 cups canned low-salt chicken broth
• 1 teaspoon of au jus powder if you have some
• 1 large carrots, peeled, cut into slices
• 1/2 pound or so of mushrooms, sliced
• 1/4 cup (1/2 stick) butter
• 1 medium leeks (white and pale green parts only), sliced
• 2 large shallots, diced
• 1 tablespoons minced fresh thyme
• 1/4 cup all purpose flour
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 1/2 cup of frozen peas
• 1/2 cup shredded Dubliner Irish cheddar cheese
• 1 store-bought pie crust

1. Saute mushrooms in tablespoon of butter until tender. Then add shallots,leeks, thyme and additional butter as needed and saute until soft.
2. If you have a 32 oz. box of broth, reduce it to 3 cups. Then add the carrots to the broth and simmer for 5-10 minutes until tender. Using slotted spoon, transfer carrots to colander to drain. Strain broth.
3. Pre-heat oven to 425 degrees.
4. Microwave the peas with some water. Add your flour to the mushroom mixture and stir in. Add the broth and wine to the mixture. Then add your peas and carrots. Bring it to a boil and add your cream. Salt and pepper to taste and simmer until it coats the back of your spoon.
5. Pour the mixture into your pie crust and cover with top crust. Put your shredded cheddar on top of the crust. Bake for 20 minutes. Let stand for 5 minutes.

turkey, chicken broth, some, carrots, mushrooms, butter, leeks, shallots, thyme, flour, white wine, whipping cream, frozen peas, cheddar cheese, storebought pie crust

Taken from www.epicurious.com/recipes/member/views/turkey-pot-pie-1250313 (may not work)