Leftover Turkey Pot Pie

• 1 tablespoon olive oil
• 1 medium onions diced
• 1 cup leeks well washed and sliced
• 1 cup carrots diced
• 1 cup celery diced
• 8 ounces mushrooms quartered
• 1 clove garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 13 cup flour, all-purpose
• 1/4 teaspoon savory dried
• 6 cups turkey stock or chicken stock, preferably home-made
• 4 cups turkey cooked
• 1 cup green peas frozen
• 1 x Flaky Pastry, prepared (click to view recipe)

1. Heat the oil in a Dutch over over medium heat.
2. Add the onion, leeks, celery and carrot.
3. Cook stirring occasionally until softened for about 5 minutes or so.
4. Add the mushrooms and garlic; cook stirring once in a while until mushrooms start releasing their juices, about 7 minutes.
5. Add flour, salt, thyme, pepper and savory and cook stirring for one minute.
6. Increase heat to high and slowly pour in the stock while stirring and scrape up and browned bits of flavor from the bottom of the pot.
7. Bring to the boil and reduce heat.
8. Simmer for about 10 minutes.
9. Stir in the roughly chopped turkey meat and peas.
10. Remove from heat.
11. Carefully pour into an 1 1/2 to 2 quart (liter) casserole.
12. On a lightly floured surface roll out the flaky pastry dough to fit the top of the casserole dish.
13. Place on top of the casserole and press down on the edges then trim to leave 3/4 inch of overhang.
14. Flute the edges of the pastry as desired.
15. Brush the top with water and cut 3 steam vents into the top of the pastry.
16. Bake in a preheated 400 degree F oven for 15 minutes.
17. Reduce heat to 350F (180C) F and bake until the pastry is golden and the filling is bubbly, about 20 minutes.

olive oil, onions, leeks well, carrots, celery, mushrooms, garlic, salt, thyme, black pepper, flour, turkey stock, turkey cooked, green peas, flaky pastry

Taken from recipeland.com/recipe/v/leftover-turkey-pot-pie-51305 (may not work)