Turkey Pot Pie

Dave is crazy about this after-Thanksgiving use of left-over turkey.

1  Tbs  butter
1  small  sweet onion, chopped
1/2  cup  carrots, peeled and chopped
1/2  cup  potatoes, peeled and chopped
1/2  cup  celery, chopped
1/2  tsp   salt
1/2  tsp  dried thyme
1/2  tsp  dried rosemary, crushed
1  pinch   black pepper
1  bay leaf
2  cups  turkey broth
1/3  cup  cornstarch
1  cup  frozen peas
2  cups  cooked turkey, chopped
2  frozen puff pastry crusts, thawed, or your favorite pie crust recipe

Preheat oven to 400°.
Melt butter in large saucepan over medium heat. Stir in chopped sweet onion, chopped carrots, chopped potatoes and chopped celery. Cook vegetables until soft, about 5 minutes. Stir in salt,
pepper, dried thyme, dried rosemary, bay leaf, and 1-1/2 cups turkey broth.

In small bowl, combine 1/3 cup flour with remaining 1/2 cup turkey broth.Stir flour mixture into hot vegetables. Bring to a boil over medium high heat. Reduce heat to low and simmer 8-10 minutes, stirring occasionally. Remove bay leaf. Stir in frozen peas and turkey.

Place pie crust in glass pie plate. Spoon the mixture into pastry crust. Place 2nd crust over top and crimp to seal edges. Cut slits in top crust. Brush top pie crust with an egg wash, if desired. Bake 15 minutes, or until top crust is golden brown.

You may choose to use only a top pastry crust, and double the recipe ingredients. Use an oblong Pyrex baking dish, and then put both sheets of puff pastry on top of turkey mixture.

To make individual pot pies, pour the pot pie mix into the individual bowls and use the puff pastry as a top crust only. Make a few slits in the top and flute the edges.