Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, thanksgiving pot pie. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Thanksgiving Pot Pie is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Thanksgiving Pot Pie is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have thanksgiving pot pie using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Thanksgiving Pot Pie:

1. Take 1/2 cup Dried cranberries
2. Prepare 1/2 cup Sherry
3. Get 4 Leeks (about 1 pound) 3 inches of green left on, roots trimmed
4. Take 4 Carrots halved lengthwise & cut into 1/2 inch pieces
5. Get 3 tbsp Canola oil
6. Make ready 8 oz White mushrooms (stems trimmed) quartered
7. Prepare 4 cup Cooked skinless turkey shredded into 1x1 1/2 inch pieces
8. Get 2 tsp Dried tarragon
9. Make ready 1/2 cup Chopped flat-leaf parsley
10. Make ready 1 Finely grated zest of 1 orange
11. Make ready 2 cup Chicken broth
12. Make ready 3 tbsp Unsalted butter
13. Prepare 3 tbsp All-purpose flour
14. Prepare 1 Salt & freshly ground pepper to taste
15. Take 8 oz 1 Sheet puff pastry
16. Make ready 1 Egg slightly beaten with 1 tablespoon water

Instructions to make Thanksgiving Pot Pie:

1. Place cranberries in a small bowl; cover with sherry to plump. Set aside.
2. Cut leeks in half lengthwise. Run under cold water to clean completely. Slice into 1/2 inch pieces. Set aside.
3. Bring pot of water to boil; add carrots; cook until just tender; about 2 minutes. Add leeks; cook 1 1/2 minutes more. Drain vegetables and place in a large bowl.
4. Place oil in a heavy pot over medium-high heat. Add the mushrooms and cook, shaking the pot, for 5 minutes. Add mushrooms to the vegetables.
5. Add shredded turkey to vegetables.
6. Drain the cranberries, reserving the sherry; add cranberries to the turkey and vegetables, along with the tarragon, parsley, and orange zest.
7. In heavy pot used to cook the mushrooms, bring reserved sherry and broth to a simmer over medium heat.
8. In a separate saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring constantly, until it browns lightly, about 2-3 minutes. Slowly whisk in hot broth and sherry mixture; continue whisking over medium-high heat until thickened, about 5 minutes. Season with salt and pepper. Fold the sauce into the turkey and vegetables. Adjust seasonings. Remove to a 2-quart round ovenproof casserole. Preheat oven to 350°F.
9. On a lightly floured surface, roll puff pastry into circle about 2 inches larger than top of the casserole, trimming excess dough. Brush rim of casserole with the egg wash and lay pastry over top. Crimp edges on the inside and outside around the rim to form a tight seal. Cut 3 slits in the center of the pastry and brush it with remaining egg wash.
10. Place casserole on a baking sheet and bake for 40 to 45 minutes our until the crust is golden. Serve piping hot.
11. Ready to serve and ENJOY!

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