Turkey (or Chicken) Potpie

Turkey Potpie

4 cups Shredded leftover turkey or chicken
1 large onion diced
2 tablespoons extra virgin olive oil
1 package sliced mushrooms
2 carrots chopped
3 ribs celery chopped
2 potatoes peeled and chopped
Salt and ground black pepper
3 tablespoons butter
3 tablespoons flour
1/2 cup white wine --you can substitute chicken stock
1 cup low fat half and half
1 cup chicken stock
3 tablespoons Dijon mustard
2 tablespoons Tarragon
1 cup frozen peas
2 pack of frozen pie dough, defrosted
1 egg, lightly beaten

Pre-heat oven to 375ºF.
In a large Dutch oven over medium-high heat add about 2 tablespoons olive oil.
Add chopped onion, mushrooms, carrots, celery and potatoes to the pan, season with salt and pepper, and cover. Cook, stirring every couple minutes, until softened.
It will take about 8 minutes.

When the vegetable mix is cooked tender, slide everything to one side of the pan and add the butter. Once butter has melted, add the flour and cook for about a minute. Whisk in white wine, half and half, and chicken stock. Bring up to a simmer then add the tarragon, Dijon mustard, frozen peas and shredded turkey or chicken. Bring back up to a simmer, season with salt and pepper, and cook until the sauce has thickened, 2-3 minutes.
Transfer to a casserole dish and cover with the both pieces of pastry dough, trimming it as needed to cover the entire surface. Make a few slits in the dough to allow steam to escape, then brush the top with the beaten egg.
Bake the pot pie until the filling is bubbling and the crust is golden brown.
It will take around 30 minutes.