30 Days of Holiday: Puff Pastry Pot Pie

It's been a chilly day in Atlanta today; perfect weather for Christmas tree shopping, football watching, and homemade turkey pot pie.  Sandwiches are my favorite way to use up left over turkey, but this pie comes in a close second.  Everything about this dish says home, comfort, warmth, and love.

What's In It:

1 stick unsalted butter, cut into chunks
1/2 c. all-purpose flour
1 chicken bouillon cube
4 c. chicken stock (I use broth from boiled chicken and if that's not enough, I buy organic) 
Dash nutmeg
1/2 tsp. thyme
1 bay leaf
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. baby carrots, peeled and diced (Baby carrots are more tender and sweet, just like baby people!)
1/2 c. thinly sliced mushrooms
1/2 c. potatoes, diced
1 c.  cooked turkey, chopped (When all the leftover turkey is gone, you can use chicken just as well!)
1/2 c. cooked young, green peas (I only buy Le'sueur)
Salt and freshly ground pepper, to taste
1 pkg. frozen puff pastry
1 egg, beaten with 1 tsp. water (Thank you Chloe, Sylvia, Pat, and Lucy!)

How To Make It:

Preheat oven to 400 degrees F.
In Dutch oven, over medium heat, melt butter.  Add onions, celery, carrots, mushrooms and potatoes.  Cook 3 minutes, or until onions are translucent.
Add flour and cook, stirring constantly 1 to 2 minutes.
Slowly add stock and bring to a boil, stirring constantly. Sprinkle with dash of nutmeg.
Reduce heat to low and add turkey (or chicken), peas, thyme, bouillon cube and the bay leaf.  Salt and pepper to taste.
Cook 5 minutes or until potatoes and carrots are fork tender.
Remove from heat and let stand 5 to 10 minutes.
Remove bay leaf.
Spoon mixture into 13 x 9 baking pan.
Unroll puff pastry and place over pan, sealing edges with fingers dipped in water.
Brush top of pastry with egg mixture. (If any of the edges are being stubborn, you can tame them by spreading egg mixture towards edges and pinching with your fingers.)
Bake 20 to 25 minutes, or until browned.
Let stand 5 minutes before serving.