Holiday Pot Pie
|Chicken stock||1 1⁄4 Liter (5 Cups)|
|Cubed smoked ham||750 Milliliter (3 Cups)|
|Vermouth||25 Milliliter (2 Tablespoon)|
|Carrots||3 , sliced|
|Celery stalks||3 , sliced|
|Sweet potatoes||2 , peeled and cubed|
|Dried savory||1⁄2 Teaspoon|
|Frozen peas||250 Milliliter (1 Cup)|
|Diced sweet red pepper||125 Milliliter (1/2 Cup)|
|Butter||75 Milliliter (1/3 Cup)|
|Onion||1 , chopped|
|All purpose flour||175 Milliliter (3/4 Cup)|
|Dry mustard||3⁄4 Teaspoon|
|Cubed cooked turkey||750 Milliliter (3 Cups)|
|9 inch pie crust pastry||1|
|Milk||15 Milliliter (1 Tablespoon)|
In Dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory; bring to boil.
Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender crisp.
Add peas and red pepper; simmer for 2 minutes.
Drain, reserving liquid; discard bay leaf.
Set vegetable mixture aside.
In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened.
Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden.
Stir in mustard.
Gradually whisk in reserved liquid until smooth.
Increase heat to medium high; cook, whisking constantly, until boiling and thickened.
Add reserved vegetable mixture and turkey; season with pepper to taste.
Pour into 12 cup (3 L) casserole dish.
On lightly floured surface, roll out pastry to 1/4 inch (5 mm) thickness.
With floured cutters, cut out desired shapes.
Overlap cutouts over entire casserole; brush with milk.
Bake on baking sheet in 400Â°F (200Â°C) oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.