1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
4 cups chicken stock (1 carton)
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 bay leaf
1/2 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup peeled and thinly chopped or diced carrots
1/2 cup sliced white button mushrooms
1/2 cup thinly chopped or diced red-skinned potatoes
1 cup chopped cooked turkey (or chicken)
1/2 cup cooked fresh or frozen peas
Salt and freshly ground pepper, to taste
1 pkg. frozen puff pastry
1 egg, beaten with 1 tsp. water

Preheat an oven to 400° F.
In a Dutch oven, over medium heat, melt the butter. Add the onions, celery, mushrooms, carrots and potatoes and cook until onions are softened, about 3 minutes. Add the flour and cook, stirring constantly for 1 to 2 minutes (It will be a pasty mess at this point but don’t despair. It will all come together once the stock is added). Slowly add the stock, stirring until smooth, and bring to a boil. Reduce heat to low. Add the turkey, peas, thyme, bay leaf and a sprinkling of salt and pepper. Cook until the potatoes and carrots are just tender, about 5 minutes. Remove from the heat and let cool for 5-10 minutes. Remove the bay leaf and discard.
Spoon the mixture into a shallow casserole dish (like a lasagna pan). Roll out the puff pastry and place over filling, pressing or pinching against the edge of the pan. Brush the puff pastry with the egg mixture. Bake until the pastry is puffed and golden brown, about 20 – 25 minutes. Let rest for 5 minutes before serving.
Prep time: 25 min | Cook time: 25 min | Total time: 50 min

Number of servings (yield): 4