Turkey Pot Pie

Preheat the oven to 350°F. Brush the bottom and sides of a 13 x 9 inch baking dish with butter or spray with cooking spray. Set aside.

To Make the Filling: In a Dutch oven over medium-high heat olive oil and 2 Tbsp butter. Cook onion and celery for 2 minutes or until they begin to soften and brown. Add cubed potatoes, cooking for 5-7 minutes or until fork tender. Add garlic, cooking for 1 minute longer. To the pot add poultry seasoning, 1 tsp salt, 1 tsp black pepper and tarragon. Mix well. (Using a large pot will double as a mixing bowl.)

To Make the Sauce: In a separate medium saucepan add reserved 6 Tbsp butter. Melt over medium heat then add flour, 1/2 tsp salt and 1/2 tsp black pepper. Whisk until butter is absorbed, then gradually whisk in chicken stock. Bring to a gentle boil then immediately lower the heat and allow to gently bubble for 4-5 minutes. Whisk in cream and once combined add shredded cheese. Stir until completely melted then remove from the heat.

To the Dutch oven add turkey, thawed mixed vegetables, cheese sauce. and fresh parsley. Mix well to combine then pour into baking dish.

To Prepare the Pastry: Thaw puff pastry per package instructions, then roll out on a lightly floured surface 2 inches larger than the dish. Transfer to dish, rolling edge to form crust.

Use a sharp knife to cut 1-2 inch slits in the top to vent. Brush the top with beaten egg wash, then lightly sprinkle with coarse sea salt.

Bake for 50-60 minutes until puffed and golden.

Allow 5 minutes stand time, then serve.