Turkey Pot Pie With Cranberry Sage Crust
4 tbsps butter
1 cup finely chopped carrot
½ cup finely chopped celery
1 cup sliced mushrooms
3 tbsps flour
2 ½ cups chicken broth (you could substitute 2 cups chicken broth and ½ cup white wine or sherry)
1 tsp salt
½ tsp freshly ground black pepper
½ cup heavy cream (milk can be used if you prefer)
4 cups cooked turkey meat cut into small cubes
1 cup petit peas, defrosted
1/ cup corn kernels, defrosted
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
2 cups all purpose flour
1 tbsp baking powder
1 tbsp each of chopped fresh sage and thyme
½ cup dried cranberries
½ tsp salt
½ cup shortening
¾ cup milk
Preheat oven to 3350F
Melt butter in a large saucepan. Add carrots, celery and mushrooms and sauté for 4-5 minutes. Sprinkle flour over the vegetables and stir until flour forms bubbles on bottom of pan. Stir in the chicken broth and wine if using, and continue to stir until sauce is smooth and starts to boil. Add salt and pepper, reduce heat to a simmer and add cream, turkey, peas, corn, sage and thyme. Cook for 5 minutes or until sauce is thickened.
Place in a large casserole or baking dish.
To make the crust, combine all ingredients except shortening and milk. Cut in the shortening until mixture is coarse like small peas. Add milk a few tablespoons at a time stirring just until mixture comes together. Turn dough out onto a floured board and knead 4 to 5 times. Pat into a circle and roll out to ½ inch thick. Cut into biscuits and arrange these on top of the pie filling.
Bake for 25 – 30 minutes until biscuits are browned and the pie is bubbling.